Earl Grey Chocolate Pots de Crème

Super silky and intense, these earl grey infused chocolate pots de crème will make chocolate and tea lovers rejoice.

These chocolate pots are just rich enough to satisfy your most intense chocolate cravings while remaining delicate and approachable.

Dark and complex with the delicate flavor of black tea and the citrusy scent of bergamot, each spoonful is plush and velvety like the center of a good chocolate truffle.

Thankfully the method for making these is as simple as can be.  You infuse coconut milk with earl grey tea leaves and a strip or two of citrus while you chop your chocolate and whisk together your eggs and coconut sugar. (This is the time to splurge on that great quality bittersweet chocolate since its flavor takes center stage.)  The chocolate goes into the pot and then the whole thing gets whisked into the egg mixture.  That’s it, you’re done.

All that’s left to do is bake them until just set.  And don’t let the thought of baking in a water bath scare you off; it’s as easy as filling a baking pan with hot water from the faucet and into the oven it goes surrounding each chocolate pot with gentle, even heat to ensure the smoothest results.

Chocolate pots de crème are one of those numbers that’s impressive but dead simple to make.  You can serve them either straight from the fridge for a firm ganache-like texture or bring them out ahead of time if you prefer a softer mousse-like feel.  Either way they are deeply chocolatey and fit quite nicely into a quiet evening at home with the one you love or a fancy dinner party with friends.

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Yield: 4-6 Servings

Earl Grey Chocolate Pots de Crème (Gluten-Free, Grain-Free, Dairy-Free, Paleo Friendly)

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Dark and complex with the delicate flavor of black tea and the citrusy scent of bergamot, each spoonful is plush and velvety like the center of a good chocolate truffle.

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Ingredients

• 1 cup/240ml coconut milk (full fat)
• 1 teaspoon loose earl grey tea leaves or 1 tea bag 
• 1 strip of lemon zest
• 1 strip of orange zest
• 2 large egg yolks
• 3 Tablespoons/36g coconut sugar 
• ⅛ teaspoon sea salt 
• 4 ounces/120g bittersweet chocolate (at least 70%), finely chopped
• Plus extra shaved bittersweet chocolate for topping

Instructions

1. Preheat to 325ºF. Place small ramekins , oven proof jars or small coffee cups in a shallow baking pan .
2. In a small saucepan , bring the coconut milk just to a simmer over medium-low heat.
3. Add the tea leaves or tea bag if using and the strips of citrus zest; cover and let steep at least 10 minutes or up to an hour. Remove tea bag pressing firmly to release liquid or strain tea leaves and return the coconut milk to the pan.
4. Bring the infused milk back to a simmer and turn off heat.
5. Add in the salt and chopped bittersweet chocolate whisking until smooth.
6. In a medium bowl, whisk together the egg yolks and coconut sugar until slightly thickened.
7. Slowly whisk the warm chocolate mixture into the egg mixture until smooth.
8. Divide the chocolate mixture evenly among the ramekins. Pour hot water (from the tap is fine) into the pan so it reaches halfway up the sides of cups.
9. Bake until almost set (about 25 minutes).
10. Remove pan from oven and let cool slightly. Carefully remove cups from hot water and let cool on wire rack.
11. Cover and chill in the fridge until set (about 2 hours) or up to 3 days.
12. Remove the chocolate pots from the fridge at least 10 minutes before serving for best texture. Top the pots de crème with shaved chocolate and serve.

Notes

Gluten-Free, Grain-Free, Dairy-Free, Paleo Friendly

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Numi Organic Tea Aged Earl Grey, 18 Count Box of Tea Bags (Pack of 3) Black Tea (Packaging May Vary)
• 
  Wholesome Sweetners, Coconut Sugar, 1 lb
• 
  Guittard, Organic 74% Chocolate Baking Wafers, 12 Ounce

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 263Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 101mgSodium: 416mgCarbohydrates: 34gFiber: 2gSugar: 28gProtein: 6g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.