A simple, egg-free twist on a French classic, these chocolate pots de crème are rich, fudgy, and melt-in-your-mouth delicious. Perfectly portioned and customizable with your favorite spices, they’re an easy make-ahead dessert everyone will love.
Ingredients4 servings
- 3 tbsp cornstarch
- 4 tbsp cold milk (or plant-based milk: almond, oat, rice, or coconut)
- 2 cups cream (or plant-based cream: coconut cream)
- 5 oz (¾ cup) dark chocolate (70% cocoa), chopped
- 2 tbsp cane sugar or brown sugar
- Spice of choice: cinnamon, cardamom, chili, etc.
Directions
1
In a small bowl, whisk the cornstarch with the cold milk until completely smooth.
2
In a saucepan over low heat, gently heat the cream, chopped chocolate, sugar, and your chosen spice. Stir until the chocolate is fully melted.
3
Add the dissolved cornstarch mixture to the saucepan. Stir continuously for 1–2 minutes, until the cream thickens.
4
Divide the mixture into small individual jars or ramekins. Let cool at room temperature, then refrigerate for at least 4 hours before serving.
Note: Think about adding shaved dark chocolate, cocoa powder, or a pinch of flaky sea salt just before serving!
Happy baking 🥰 ☀️
As always. Thank you for your delicious recipes. You’re gonna hopefully make me a cook someday. LOL love the chocolate, gotta try that for sure. Thanks again, so appreciate. Thank you so much.
Can you show calories, fat, carb and protein for these recipes? Thanks!
Can you use cacao powder instead of chopped chocolate and if so how much?