Imagine a dessert so luxuriously smooth and rich that it transports you to a Parisian café with just one spoonful. This dairy-free Dark Chocolate and Orange Pot de Crème is not just a dessert—it's a culinary experience that proves indulgence knows no dietary restrictions. With its silky texture, intense chocolate flavor, and bright citrus notes, this recipe will revolutionize your dessert game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup coconut milk
- 1/2 cup dark chocolate chips
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp orange zest
- Pinch of salt
Instructions
- Gather all ingredients and equipment: medium saucepan, whisk, fine mesh strainer, 4 small ramekins or serving cups, and a mixing bowl.
- Finely chop the dark chocolate chips and set aside in a heat-safe mixing bowl.
- In a medium saucepan, combine coconut milk, maple syrup, orange zest, and salt. Heat over medium-low, whisking gently to ensure ingredients are well incorporated.
- Warm the mixture until it just begins to steam and small bubbles form around the edges, but do not allow it to boil. Remove from heat.
- Pour the hot coconut milk mixture slowly over the chopped chocolate, whisking continuously to create a smooth, glossy ganache.
- Add vanilla extract and whisk until completely combined and mixture is silky.
- Strain the mixture through a fine mesh strainer to ensure a completely smooth texture, removing any potential chocolate lumps or zest pieces.
- Divide the mixture evenly among 4 ramekins or serving cups.
- Refrigerate for at least 2-3 hours or until the pot de crème is set and chilled.
- Before serving, optionally garnish with additional orange zest or a small chocolate shaving.
Tips
- Use high-quality dark chocolate chips for the most intense flavor profile.
- Watch the heating process carefully—you want to warm the coconut milk mixture until it steams, but never let it boil.
- Whisking continuously when combining hot milk and chocolate prevents separation and ensures a smooth ganache.
- Straining the mixture is crucial for achieving that signature silky texture.
- For best results, chill the pot de crème for at least 3 hours to allow it to set completely.
- Experiment with garnishes like a sprinkle of sea salt, candied orange peel, or a dollop of coconut whipped cream.
- This dessert can be made up to 2 days in advance, making it perfect for entertaining.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 2g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
