Almond & Chocolate Pots de Creme

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I love the fancy name of this dessert. It almost sounds like you have to be a certified French pastry chef to give it a try. Bonsoir, aujourd’hui, nous améliorerons chocolat pots de crème. Oh la la!  (Apologies for my poor French.)

Well, regardless of cooking skill (or place of birth), this is definitely something you can and should try at home folks. It’s actually surprisingly simple to make. It only takes about 10 minutes to prepare and an hour in the fridge for it to get the right consistency. It’s bittersweet, chocolaty and slightly similar to a mousse with a silky creamy texture. And it is madly popular in our house at the moment. It’s great because you can make it in advance, hide it deep inside the fridge and “forget” it for a couple of days. And then you have a nice chocolate surprise waiting for you when you least expect it.

Most versions of this custard are made on cream, our version is dairy-free and instead made on almond milk with a touch of almond butter for extra flavor. It goes down a treat.

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If you prefer a vegan chocolate mousse, you can try this simple raw chocolate mousse recipe instead. It’s very different but also very delicious.

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I should probably add that when we baked these for the photo-shoot, I had accidentally set the oven on too high temperature, which made them puff up slightly. Almost like a chocolate fondant. But they still tasted amazing and were creamy inside. Normally when we make them they have a smoother surface. I offered to run to the store and get more chocolate so we could bake them again, but Luise claimed that it was dangerous to have 12 cups of creamy chocolate dessert in the fridge …

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Almond & Chocolate Pots de Creme
Makes 6 small cups

Depending on how sweet or bitter your chocolate is you might want to adjust the amount of maple syrup. If you follow the recipe it will turn out bittersweet, which is exactly how we prefer it.

1 cup / 240 ml unsweetened almond milk
1 vanilla bean, split lengthwise and seeds scraped (or 1/2 tsp vanilla extract)
2 tbsp almond butter
2 organic egg yolks, room tempered
2 tbsp maple syrup or honey
1 pinch sea salt
3 1/2 oz / 100 g organic fair-trade dark chocolate (minimum 70%), coarsely chopped

Serve with
1/2 cup / 120 ml Turkish yogurt

10 fresh raspberries of any seasonal fruit 
1 small handful pistachio nuts, finely chopped

Preheat oven to 300°F/150°C. In a small saucepan, gently heat almond milk, vanilla bean and almond butter to a low simmer. Stir a few times to make sure the almond butter dissolves. Meanwhile, whisk together egg yolks, maple syrup and sea salt in a medium sized mixing bowl. Remove the milk from the heat and discard (or save for another batch) the vanilla bean. Add dark chocolate and stir to make sure it melts into the milk. Now slowly pour the molten chocolate mixture over the eggs while constantly whisking. This is important to prevent the eggs from coagulating. If you want a completely smooth dessert you can strain it through a sieve. We however prefer ours with crunch from the almond butter, so we skip this step. Place 6 oven-proof small ramekins, glasses or cups inside a deep baking pan and fill the pan up with hot water. Pour the custard into the cups and carefully place the baking pan on a rack inside the oven. Bake until the center is almost set, about 30 minutes (custards will firm as they cool). Let cool completely and then refrigerate for about an hour before serving. Top with a dollop of Turkish yogurt, some fresh berries and pistachio nuts.

87 Comments

  • Yum, these look incredible. I love little decadent desserts and much prefer them to a slice of cake.
  • Oh these look just perfect. I love the simplicity and they speak to me of cold autumnal evenings. That being said i am seriously considering attempting these now- for breakfast. Its a rainy morning after all! xxx
  • Bea
    hi. Where did you buy the pots? They are adorable :-)
  • Zara
    Looks amazing ! Would it be possible to substitute the dark chocolate for raw cacao?
  • Beautiful, with or (I imagine) without the rough surface. And they really do sound easy - gonna try it one of these days when I feel in the mood for a treat :)
  • I love the sound of these - pot de creme are such a stunning and stunningly simple recipe I sometimes wonder why we don't make them more often? Also love the idea of the almond butter and use of almond milk, can imagine it lends a wonderful flavour to the pots de creme!
  • these look absolutely amazing! I know that is a cliche blog comment but what else can I say. I can't wait for your book arrive for more of your recipes to try.
  • Lovely, I have been looking for a chocolate pudding recipe for some time. This might be it.
  • "C'est si bon les pots de crème" or pots de crème are so delicious and a fast fancy dessert indeed! It's one of my first dessert I learned to make back in middle school in France when we had to take cooking class for a semester. There're many versions out there and yours looks superb with the addition of almond butter. Sometime when I want to spice it up a little during the cold months, I like to simmer a few cardamon pods with the milk. I LOVE your photos once again, the composition sets the mood.
    • Hi Ketmala, I love using cardamom in my desserts and I imagine it would add a very nice flavor to these. I'll definitely try that next time! /David
  • Laura
    Just 2 words: Oh yes.
  • Oh, I like the sound of this almond version! Seems like it would feel lighter, not to mention suitable for the people in my life who don't deal so well with dairy. :)
  • Yum! I love all types of custards but have never tried making any with almond milk. I will certainly give this a try. Looks delicious!
    • Heidi Happy
      Great!
  • These look amazing! And sound so yum - can't wait to try and make it :)
  • I love the name of this too...plus it sounds freaking awesome!! Yum!
  • Each time I come to your site, I'm freshly awed at the skill and creativity that goes into each and every one of your posts. Another gorgeous recipe and post!
  • These looks absolutely beautiful, and your photographs are just stunning. I'm in love with these little pots - they look divine! I love the addition of almond butter as well. Bittersweet perfection!
  • Oh Yum!!! These look amazing, but of course everything you post always does. My mouth is seriously watering looking at your beautiful pictures...
  • Yuuuuuuuum. This looks soo good! You Guys. Just. Genius. I thank you for being just amazinggggg!!!!!!!!!!!! Now I can make this for my chocolate obsessed friends when they come over for our taco night! Do you think a hit of chill would work to mexican this up? From Laura.
      • Alisha
        Made these for pudding this evening, with salted caramel dark chocolate and they were a huge hit - thanks for the delicious recipe!
  • Modini
    Looks delicious! I just tried your chocolate smoothie yesterday, with bananas, almond butter and cacao, very good and simple, just how it should be :=)
  • I'm going to head out to the market to get any ingredients I don't have so that I can make this RIGHT NOW. I have been falling in love with chocolate lately and am in need of some new recipes with clean ingredients. Can't wait to make and eat this. THANK YOU!

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