RECIPE
5 INGREDIENTS8 STEPS4HR 10MIN

Two Ingredient Chocolate Pots de Creme

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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
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This recipe is a revelation! By combining literally just TWO ingredients you can create incredible chocolate pots de creme that are dairy-free and egg-free!

4HR 10MIN

Total Cooking Time

5

Ingredients
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3 cans
Full-Fat Coconut Milk , chilled
2 for the pots, 1 for the whipped garnish
3/4 cup
preferably 50-70% cocoa
Dairy Free Chocolate Bar or Chocolate Chips
2 1/2 Tbsp
Chocolate , finely chopped
preferably 50-70% cocoa (for garnish)
Dairy Free Chocolate Bar or Chocolate Chips
1 tsp
2 Tbsp
Powdered Confectioners Sugar
(optional)
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Directions

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Step 1
Scoop out the just the coconut cream from the top of each Full-Fat Coconut Milk (2 cans) into a medium saucepan - you can reserve the remaining coconut liquid for a different use.
Step 2
Heat the coconut cream over medium heat until it is steaming, but not boiling.
Step 3
While you wait for the coconut cream to steam, prepare your Chocolate (3/4 cup) . If you are using a chocolate bar, finely chop it. If you are using chocolate chips or chocolate chunks simply measure out 5 ounces for the pots.
Step 4
Once the coconut cream is steaming, turn off the heat and whisk in the chocolate. Continue to whisk until the chocolate and coconut cream are well combined.
Step 5
Pour the mixture into 4 small, heat-proof vessels. I prefer to portion this amount of chocolate cream into 1/2 cup servings.
Step 6
Allow the chocolate pots de creme to completely cool to room temperature before covering and chilling in the refrigerator. The pots de creme need to chill for at least 4 hours to fully set. They can be stored in the refrigerator for up to 5 days.
Step 7
You can serve as is straight from the refrigerator. To garnish with whipped coconut cream, simply remove the coconut cream from Full-Fat Coconut Milk (1 can) and whip for 5 minutes. You can add Vanilla Extract (1 tsp) and Powdered Confectioners Sugar (2 Tbsp) if desired for more flavor.
Step 8
Add a scoop of the whipped coconut cream to each vessel and then sprinkle with Chocolate (2 1/2 Tbsp) for garnish. Fresh raspberries are a lovely addition as well!

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