Eggless Chocolate Pot de Creme
Pot de Creme is a French dessert which is a loose custard and means pot of cream. It is smooth, rich, silky and just melts in your mouth. This is an eggless version of the dessert which is made with just 3 ingredients and so easy to make with a delicious end product! This is a dessert that will definitely impress anyone who has it and looks so cute as individual servings. It’s texture is close to a pudding. Just whip it all up and let it set in the fridge till its ready, yes i know the wait is killing but its worth it!
Happy Baking!
Servings: Four 6 oz servings
Prep Time: 10 mins
Chilling time: 6-8 hours
Total Time: 8 hours
Ingredients:
1/4 cup hot water
200g/7 oz chocolate, I used milk chocolate
1 cup heavy cream
1 tbsp sugar, depending on the chocolate you use, semi sweet chocolate would need 2-3 tbsp depending on how sweet you like it
Directions:
Chop the chocolate and place it in a bowl.
Pour the hot water over it and mix well to melt. You may need to microwave it for 15-20 seconds. It should be completely smooth. Keep aside to cool slightly.
In a food processor/blender or using an electric whisk add the heavy cream and sugar.
Pulse it together till it thickens up. It can take a good 2-4 minutes depending on the blender. It should thicken up till firm peaks form.
Add the slightly cooled chocolate and pulse it together. Make sure to scrape down the edges. Mix till it is mixed together. It will become liquid and not be thick like it was.
Pout it in single serve ramekins/bowls or in a large bowl. Use a piping bag or a jug/bowl with a spout for an easy pour.
Let it set in the fridge for 6-8 hours. Ideally let it set overnight. hen its set the top layer will be firm skin and the inside will be creamy and smooth.
Garnish with whipped cream and chocolate shavings/pieces and serve cold.
Notes/Tips:
You can make it sugar free if you like, whipping the cream will take a little longer as sugar helps heavy cream to whip faster.
Make sure the cream is whipped well before adding the chocolate.
Make sure the chocolate is cooled slightly before adding it to the cream.
Vegan- use coconut cream or a diary free whipping cream. And vegan chocolate.
