Almond & Chocolate Pots de Creme


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.


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.


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 …


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.


  • Just made these for our Sunday lunch dessert. Oooh, they were scrumptious! Added a pinch of cinnamon too. Delicious! Will be making them again for sure. Thank you David, Luise and Elsa - your lovely cookbook, beautiful blog and have changed the way my family eat forever. You are an inspiration. When's the next cookbook out?! Love from Cornwall xx
  • Elisa
    I really cannot get over how amazing this recipe is! I made it for my Ma & Da at the weekend to rapturous results! Thank you once again for another beautiful recipe! xxx
  • Kelsey
    These look so delicious, I can't wait to try them out. I am curious about the vanilla bean as I have never used one before. You use the de-seeded pod in the recipe? And then What do you do with the seeds? Thank you!!
  • Hey - this looks very very delicious and yummy! Great!
  • These sound incredible; can't wait to try them! For more great recipes, check out my blog
  • This is one of my absolute favorite treats! And having 12 in the fridge would be totally dangerous!
  • Do I have to have a special occasion to make this or can I just make it because it looks absolutely incredible?
  • Sonja
    Yummmmmmmm! Outstanding combo w the nut butter and chocolate.
  • These look soooo yummy, this could be bad for me though because I'd end up eating them all lol. Seriously though, can't wait to try these, even though I can't prounounce the name in French.
  • Lis
    anyone know where the pots can be purchased in the USA?
  • This looks scrumptious and ideal for the drab winter afternoons ahead when all I want is coffee and something sweet. I have put it on my list of must-makes.
  • Looks great! I make a chocolate budino which has a similar ingredient list but is cooked on the stovetop instead of baked. I've made it with soy milk but I like your idea of almond milk, too. Almond milk is so thin, you were clever to add almond butter to make it richer.
  • Those ceramic cups are just gorgeous! I love this use of almond butter.
  • Josepha
    I just received your book, can't wait to cook a delicious meal of yours tonight! Thank you for putting so much work in it and making it look so beautiful! xx
  • Your recipe is simply beautiful. I can't wait to make it for my next dinner party. Thanks so much!
  • Oh so delicious! I have my birthday coming up on monday, and I am serving a nordic tapas for my dinner guests. Think these beautiful cups filled with chocolate love are gonna be the perfect dessert element in my menu. Thank you so much for sharing <3
  • Gotta try this! It looks so yummy!
  • WOW this looks delicious - I must try this recipe this weekend!
  • I love the maple syrup in these! A few weeks ago I posted a chocolate, almond & fleur de sel pots de crème recipe on my blog. These little custards are a real treat especially now when the temperatures drop. Will try this recipe soon! Have a lovely weekend, Sini
  • Swoon. This is perfect for a couple of chocolate lovers like the wife and I. I'm gonna give these a whirl with some Olive & Sinclair Chocolate. Beatiful snapshots.
  • suzanne
    Do you know of a suitable substitution for the egg yolk?
  • Would love to try this with toasted and ground Sichuan peppercorns. Just a tiny hint though as it looks so perfect as it is.
  • Oh la la indeed! These photos are just stunning - it's all I can do keep from licking the screen. ;) I love that they're dairy free. I'm all over these - YUM!!!
  • Ine
    Wow, I love these! They're perfect for my birthday party, thank you so much for being creative and good:)
  • These looks devilishly good and the photos are lush, as usual! Could you please also share where the pots/cups are from? They're beautiful and just what I'm looking for at the moment. Thank you and have a lovely day! Audrey
    • Hi Audrey, we bought them from a small pottery just around the corner from where we live. The name of the potter is Erika Petersdotter, you can see more of her work on her webpage (in Swedish). /David
      • Perfect! I live in Oslo and am going to Stockholm in a few weeks! Thank you for getting back to me! :)
  • I forgot to ask: I typically use raw almond butter. Is that okay for this recipe or should I use a roasted almond butter? Thanks, C.
    • Hi Chelsea, I suppose it doesn't do much difference if you use raw or roasted almond butter. Good luck! /David
  • These look delicious! Almond & chocolate is such a good combination. Thanks for the recipe and fabulous photos as always!
  • Sarah
    I made these this afternoon with my younger brother! It was such a nice thing to make together, and as one of our favourite chocolate accompaniments are cherries, we put a few in the bottom of the pots before pouring the custard on top! Thankyou for sharing such beautiful recipes!
  • Stepahnie
    This makes me so happy! The last time I made pots de creme, they were prepared the traditional way--with lots of heavy cream. I am so excited to try your dairy-free version!

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