Chocolate Pot De Creme

Prep Time: 20 mins
Bake Time: 50 mins
Serves 6

I love sneaking vegetables in the most obscure places, this Pot De Creme recipe is one of those places.  This classic french chocolate custard is traditionally made from heavy cream, egg yolks, sugar and chocolate.  I let my intuition guide this simple, yet healthy version.  Even with the zucchini, this comes out smooth, rich, velvety and oh so chocolatey…with about half the calories and no eggs or dairy.  I used very non-traditional ingredients but still baked it the traditional french style using the hot water bath.  This detoxed version whips up in just a few minutes and is a perfect make ahead dessert for a fancy dinner party. I love it topped with coconut whipped cream and a sprinkle of cacao nibs for added nutrition and crunch.  It’s also lovely topped with fresh raspberries. 

 

 
Ingredients:
1 can full fat coconut milk

Directions:

Preheat the oven to 325 degrees.  

Add all ingredients except chocolate bar and Sugar Swap into a high speed blender.  Blend on high for about 1 minute until completely smooth.  Pour into a saucepan, add the chocolate bar and Sugar Swap, heat on medium while stirring frequently.  Bring to a rolling boil while stirring constantly.  Boil for 4-5 minutes until the mixture starts to thicken and turns a dark, rich color.  Use a ladle to transfer the smooth chocolate custard equally into 6 ramekins.  Cover each ramekin tightly with foil, place into a baking dish and fill the baking dish with water.  The water should come up about ¾ of the sides of the ramekins.  Bake for 50-60 minutes.  Remove from the oven, remove from the baking dish, then remove the foil on each ramekin and allow to cool completely before transferring to the fridge to set overnight.  Store covered in the fridge for up to 5 days.  Top with coconut whipped cream, shaved chocolate, cacao nibs and/or raspberries just before serving.