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 🥰 ☀️
