Chocolate and Raspberry Pot de Crème

Now that our house guest is finally out of our hair, we can get back to focusing on us, and our blog. Just kidding! We were actually quite sad to see Diane go home, and we even tried to blame the weather for being reason for her to stay one more day… okay we are really dorks.

However, as much as we love and adore Diane and miss her company when she is gone, it is nice to be back to just the two of us. Speaking of, just the two of us, a special holiday is upon us all. You know, that one created by the candy industry that is supposed to be all about showing love and affection, but seems to just be another scam to keep American’s obese… Anyway, I was never a fan of Valentine’s Day when I was single, and lucky for Bill, I still don’t make a fuss about it. It’s just a day, and Bill and I show each other more than enough affection EVERYDAY (If you don’t believe me, just ask Diane. I think she even gagged a few times when we got all huggy-smoochy), so I guess you can say every day is special to us. Okay, sorry, now that you have puked in your mouths a little, I’ll get on with the recipe. Seems like the appropriate time to do so, right?

For this Valentine’s Day we wanted to present a recipe for a truly decadent dessert, that is almost (but not quite) guilt free. For all you chocolate lovers out there, this is one dessert that will really make you drool. It is truly perfection. 

  • 6 oz 70% dark chocolate, chopped into bite-sized pieces
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup of coconut milk, scalded
  • Fresh raspberries for garnish


  1. Blend chopped dark chocolate, eggs, and vanilla in a high speed blender until smooth.
  2. In a small saucepan heat coconut milk until almost boiling, you will see steam rising from the milk, but it should not be bubbling yet.
  3. Slowly pour the scalded coconut milk into the blender and blend until smooth. 
  4. Place 4 fresh raspberries in the bottom of four 8 oz souffle dishes.
  5. Pour chocolate cream mixture into the souffle dishes over the raspberries.
  6. Cover each dish and chill in the refrigerator for two hours.
  7. Garnish with shaved dark chocolate and a fresh raspberry.[Print Recipe]
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    1. February 9, 2012

      Very nice! Very nice shot – warming and intimate.

    2. February 9, 2012

      We shot this one for Paleo Magazine, so this was taken around November 20th! It's funny, when you shoot things that far in advance, you have to get pretty creative with propping shots. We reused some rose petals from my sister's wedding, which was the previous day, and some Christmas ornaments we had just bought.

    3. February 11, 2012

      (Sorry for posting this as a reply, but it appears to be the only way the website will let me comment this morning…)

      Oh.my.word. This recipe is out of this world! I made it for our dinner guests tonight, and they were floored by how amazing this dessert is (they watched me make it, and I think they were a bit scared. *laugh*). Like a perfect cross between mousse and fudge.
      I made a few changes based on what I had on hand: I used one bar (3.6 oz) of 72% chocolate, and (most of) a bar of 90%. I used only eggs yolks (had them separated, and was looking for an excuse to use 'em up!), and I had already used the "cream" from the top of the can of coconut milk, so used the extra-watery stuff for this dessert. This leads me to think that it would completely ok to use "lite" coconut milk if you felt the need. I also omitted the raspberries, just cuz I didn't have any. Very versatile and delicious dessert!

    4. February 12, 2012

      I also made this for a dinner party last night…it was HEAVEN! Everyone about licked their bowls clean. 🙂 I used Green & Black's 70% (my fav dk. Choc)

    5. February 12, 2012

      I made this yesterday and I think i messed up….i used coconut mile from the carton not canned….which is correct???? Mine came out thin and never really firmed up. I am new to using coconut milk and know there are coconut milks and coconut waters but not sure what the difference is becasue the "carton" I buy looks like water, not creamy like milk. so when a recipe calls for coconut milk what does that mean?

    6. February 12, 2012

      Canned coconut milk for recipes (full fat version) and tge ingredients should be just coconut milk and maybe guar gum.

    7. February 12, 2012

      what is tge???? where do you find coconut milk in the can, I mean what part of the store? The only kind I know of is the kind that has appx 26 grams of fat and is thicker than syrup, is that the right stuff?

    8. February 13, 2012

      Tge was a typo for the. You get the cans in the Asian/Indian food aisle. Make sure you get a good brand, Thai kitchen or native forest. You definitely want full fat which is only 14 grams with Thai kitchen brand.

    9. February 13, 2012

      I made these for the hubby and myself the other night and they were amazing, so rich and decadent! It's strawberry season in Florida and I used those instead and it was great :)I could have easily eaten two servings it was that good, but I restrained myself from eating 1/2 a chocolate bar in one sitting. Thanks guys

    10. February 13, 2012

      I plan to make this tomorrow night for my husband. Chocolate and raspberry is heaven in a dish! If a success (which from the sounds of everyone else's reaction it will be), we will definitely share on our site (http://pureandnaturallysimple.com) as well.

    11. February 13, 2012

      Really gorgeous!! I loved the perfection of your click & the decoration! If you are willing, you can share this with my ongoing-''Valentine's Day Event''(till Feb 20th)

    12. February 14, 2012

      We made this for our Valentine's & loved it! Now we have leftovers. How long do you think it will keep in the refrigerator? Or can we freeze it?

    13. kskline
      March 5, 2012

      Looks delicious! I was watching an episode of Pioneer Woman and she made this on Chocolate Day. She added fresh whipped cream to the top!

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