Yum. Y-U-M. This dessert is a show stopper. It tastes crazy decadent, is easy to make, and it’s dairy free. The dessert trifecta.
Gluten-free and easily adapted to be paleo (just omit the whiskey and use all plain dark chocolate)
Black Salt & Whiskey Chocolate Pot De Creme
Based on Nom Nom Paleo’s Mexican Chocolate Pots De Creme
2 cans full-fat coconut milk
4 large egg yolks
12-14 ounces dark chocolate (I used a combo of caramel black salt 70% dark chocolate & plain 85% dark chocolate)
1-2 shots of your favorite liquor (optional if strict paleo) – I used 2 shots of Honey Jack
1 tsp. vanilla extract
Black salt (or any nice flaky salt) for garnishing
Coconut Whipped Cream
1 can coconut cream, refrigerated for a few hours to solidify
2-4 tsp. Grade B maple syrup
2 tsp. vanilla extract
Finely chop your chocolate and place into a large bowl.
In a medium saucepan over medium-low heat, add your coconut milk and egg yolks. Whisking/stirring constantly, cook until the mixture thickens and forms a smooth custard that coats the back of a spoon (20-25 minutes). Yes, I’m aware that constant mixing/whisking is a pain in the ass. It’s worth it. You need to watch your custard Like A Hawk to make sure it doesn’t overcook. Steaming is good/simmering is bad. You don’t want cooked eggs here.
When the custard is ready, take off the heat and pour into the chocolate bowl through a fine mesh sieve. The sieve will catch any lumpy bits of undesirably cooked custard and will result in a smoother finished texture. You want a smooth finished texture, right? Don’t cut corners here.
Now walk away. For Five Minutes. Don’t stir the chocolate custard, don’t look at it – don’t sniff it – don’t touch it – just walk away. Torture, I know, but do it.
After your five minutes in non-stirring purgatory are up, gently stir the custard into the now-melted chocolate with a spatula. Gently! If you stir too fast, you’ll end up with grainy chocolate. Once your chocolate is fully incorporated, add your whiskey and vanilla extract and stir again to combine. Divide the mixture into your serving vessels – I used eight 8-ounce mason jars and filled them about 3/4 of the way.
Refrigerate 4 hours to a day to set up. Now would be a good time to put the coconut cream into the fridge so it solidifies.
When you’re ready to serve, make the whipped “cream”.
In a large bowl (or the bowl of a stand mixer), carefully spoon out the solidified coconut cream, leaving the coconut water behind. If you couldn’t find coconut cream and grabbed coconut milk instead, no worries – this trick works perfectly fine with a can of full fat coconut milk; you just won’t have as much yield.
Add 2 tsp. maple syrup and 2 tsp. vanilla extract and whip however you want (a stand mixer is awesome here) until stiff peaks form. This won’t take nearly as long as it would had you used dairy cream. Taste. If it’s still a little coconutty, add 2 more tsp. maple syrup and maybe a pinch of salt.
Spoon over the pot de cremes to serve. Sprinkle with black salt to garnish.