You’re gonna LOVE these mouth-watering salted chocolate pots de cremes! These are a perfect make-ahead dessert to impress your guests for the holidays, and you’ll never believe they’re dairy and sugar free!
Salted Chocolate Pots de Crème
I don’t know about you, but “salted” anything desserts are kinda my thing. Gimme salted chocolate or salted caramel ALL DAMN DAY and I’m happy AF!
I wanted to make a dessert that tasted amazing but didn’t leave me feeling a sugar hangover.
One of my fav desserts is creme brulee, and I tried making a few versions using a sugar sub for the classic hard caramelized sugar topping, and well…. it just wasn’t working out.
None of the sugar substitutes I tried would caramelize like regular white sugar would. Time to pivot… I love the custard-y filling of the creme brulee, and pots de creme is basically the custard minus the topping. BOOM!
The dairy free custard base uses a combo of coconut cream and coconut milk, but you can def sub them out for heavy cream and whole milk.
As far as the sweetener goes, I’ve been loving erythritol lately. It doesn’t have an aftertaste like stevia tends to have and is much easier to digest than xylitol.
The salt… I used the kosher sea salt from Redmond Real Salt in the custard recipe as well as the garnish on top. If you have a nice flake salt for the topping, def go ahead and use that, otherwise the kosher salt works perf.
Optional, but definitely next level… add a few cardamom pods to the cream mixture while it heats. I think it adds a little something something, especially combined with the chocolate. But don’t stress out if you don’t have cardamom on hand!
- 13.5 ounce can coconut milk (full fat)
- 5.4 ounce can coconut cream
- 5 egg yolks
- 1/2 cup erythritol (or sweetener of choice)
- 3/4 cup chocolate chips (dairy free/sugar free)
- 1 tbsp raw cacao powder
- 1 tsp vanilla extract
- 1/2 tsp kosher sea salt (plus extra for garnish)
- 4 whole green cardamom pods
1. Preheat oven to 325F degrees and add chocolate to a medium size bowl.
2. In a medium sauce pan, add the coconut milk, coconut cream and cardamom pods (if using) and cook over medium heat until almost to a boil. Pour through a fine sieve over chocolate and slowly whisk together until creamy and smooth.
3. In a separate bowl, add the egg yolks, erythritol, kosher sea salt, and vanilla extract. Whisk together until very smooth. 4. Next, slowly whisk the egg mixture into the chocolate cream mixture a little bit at a time, whisking constantly so the eggs don’t cook.
5. Divide the salted chocolate cream mixture evenly between 4 ramekins and place them in a baking dish. Fill the dish with boiling water until it goes halfway up the ramekins.
6. Bake in oven for 30 minutes.
7. Remove from oven and transfer baking dish to a cooling wire rack. Let cool completely to room temperature, then cover with plastic wrap and transfer to refrigerator. Let chill for at least 4 hours, but overnight is best.
8. Garnish with more kosher sea salt and your favorite whipped topping.