Salted Dark Chocolate Pots de Creme with a Chili Chocolate Almond Butter Topping

Salted Dark Chocolate Pots de Creme with a Chili Chocolate Almond Butter Topping

Shivangi Rao
By Shivangi Rao
This recipe was adapted from a recipe by The Pig and Quill.
Course Dessert
Servings 6

Ingredients
  

Ingredients for Pot de Creme:

  • 1.5 cups high-quality chocolate chips I use Hu Kitchen gems
  • 1 can full-fat coconut milk
  • 2 eggs
  • 1 tbsp organic honey
  • 1 tsp pure vanilla extract
  • 1/8 tsp salt
  • Flakey sea salt for topping

Ingredients for Chili Chocolate Almond Butter Topping:

  • 1 cup almond butter
  • A dash of cayenne pepper
  • 2 tbsp dark chocolate chips

Instructions
 

Instructions for Pots de Creme:

  • In a small saucepan, heat coconut milk on medium-high heat until it starts to boil.
  • Combine chocolate chips with milk until it is melted. Mix well.
  • Combine beaten eggs, honey, salt, vanilla extract in a blender and blend until smooth, about 30 seconds. Slowly add heated chocolate coconut milk and blend until thoroughly combined.
  • Pour into ramekins and chill in the fridge for 4-6 hours or overnight until it is solid and set. Top with almond butter topping and flakey sea salt. Enjoy!

Instructions for Chili Chocolate Almond Butter Topping:

  • Combine ingredients listed for topping in a bowl. Heat in a microwave-safe bowl (45-60 seconds) until chocolate is fully melted. Stir well. Top chilled pots de creme with this warm topping.
Tried this recipe?Mention @raodyrecipes if you like it!
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