Chocolate Raspberry Coconut Cream Pots de Creme
Silky dark chocolate custard cups layered over tart crushed raspberries and quick-chilled for an elegant dairy-free French dessert.
These vegan pots de creme deliver all the decadent richness of traditional French bistro custards without heavy cream or egg yolks. Simmered coconut cream melts into pure 100% dark chocolate sweetened with maple syrup, balanced by tart crushed fruit. A rapid ice-bath chill lets them set to spoonable perfection in minutes.
Ingredients
Every ingredient is a real Clearshelf product, scored- 933 1/2 oz dark chocolate, finely chopped
- 781 cup unsweetened coconut cream
- 3/4 cup raspberries, thawed
- 912 tbsp pure maple syrup
- 1/4 tsp fine sea salt
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Finely chop the dark chocolate into uniform shards and transfer them to a medium heatproof bowl, taking about 4 minutes.
- 2
Combine the raspberries with 1 teaspoon of the maple syrup in a small saucepan over medium-low heat, cooking and mashing gently for 4 minutes until broken down into a glossy compote.
- 3
Divide half of the warm raspberry compote evenly among four 4-ounce ramekins over 2 minutes, reserving the rest for garnish.
- 4
Wipe the saucepan clean, pour in the coconut cream, and heat over medium for 3 minutes until steaming gently with fine bubbles along the rim.
- 5
Pour the hot coconut cream directly over the chopped dark chocolate and let stand undisturbed for 2 minutes to melt thoroughly.
- 6
Add the remaining maple syrup and the salt to the bowl, then whisk gently from the center outward for 2 minutes until glossy, thick, and completely emulsified.
- 7
Evenly pour the warm chocolate custard over the raspberry base in each ramekin, then set them into a shallow ice water bath for 8 minutes to chill rapidly before topping with the remaining raspberry compote.
Store covered ramekins in the refrigerator for up to four days; the chocolate custard firms up slightly overnight while keeping its velvety texture.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.