Dark Chocolate and Raspberry Pot de Creme
This decadent dessert is the perfect sweet indulgence to enjoy with your loved one on Valentines Day or any romantic evening.
2 hours
10 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 642 |
| Fat: | 49 g |
| Carbohydrates: | 55 g |
| Protein: | 0 g |
| Calculated per serving. | |
Serves: 2
Serves: 2
Ingredients
- 1 cup 1 cup 1 cup Coconut Milk
- 6 oz 6 oz 6 oz Dark Chocolate Chips
- 2 2 2 Egg
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 8 8 8 Raspberries, Organic, for garnish
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Blend chopped dark chocolate, eggs, and vanilla in a high speed blender until smooth.
- 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.
- Slowly pour the scalded coconut milk into the blender and blend until smooth.
- Place 4 fresh raspberries in the bottom of four 8 oz souffle dishes.
- Pour chocolate creme mixture into the souffle dishes over the raspberries.
- Cover each dish and chill in the refrigerator for two hours.
- Garnish with shaved dark chocolate and a fresh raspberry.
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This may have been the easiest, best dessert I have ever made. It elevated our already yummy Valentine’s dinner to something beyond special. I used 1/2 85% dark chocolate and 1/2 72% dark chocolate. Rich, dense, and incredibly creamy…THANK YOU!
This is hands-down the easiest and most rewarding dessert to make. I added extra raspberries in the centre to cut through some of the richness. Absolutely delicious.
Made this for Valentine’s Day this year and it was delightful! Was incredibly easy to make. Tasted wonderful, I found it got even better once I let it warm up slightly from being in the fridge to set. Will definitely make this dessert again!