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

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

chocolate pots de creme, earl grey chocolate pots

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.

eggs, chocolate, coconut sugar, earl grey tea

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, pots de creme

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.

What’s your favorite chocolate dessert?

Serves Serves 4 to 6 depending on the size of ramekins

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

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.

20 minPrep Time

25 minCook Time

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Ingredients

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

7.8.1.2
120
https://gourmandeinthekitchen.com/earl-grey-chocolate-pots-de-creme-recipe/

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  18. These were MADE for my boyfriend and I. We eat breakfast at a local bakery once a week and he always gets a Earl Grey donut and I a dark chocolate one. I bet this would satisfy both our cravings in one easy dessert!
    Reply

  21. These look delicious. Pots de creme are some of my absolute favorite desserts. I generally opt for chocolate, but I can definitely make exceptions!
    Reply

  28. Earl Grey is my absolute favorite scent - the bergamot is uplifting every time. This happens to be a perfect dessert to share with my husband - usually difficult because he doesn't consume dairy products. Love!
    Reply

  29. I made these last night. Very flavorful and decadent, the aromas of the earl grey and the coconut milk simmering on the stove were intoxicating. I used a combination of 85% and 73% high quality chocolate and poured a little port over the top before setting in the fridge to add a hint of liquor and more complexity. Thank you for such a wonderful delight! Cheers, Naomi
    Reply

  30. How do you tell if they're "almost" set? I'm not sure that that looks like. Mine are bubbling in the centre, that doesn't look set to me.... Shoot!
    Reply

    • Hi Andrea, it sounds to me like the temperature rose too much if they are bubbling. Was there enough water in the water bath around the ramekins to come halfway up? The water bath should keep the temperature low and steady so that the chocolate pots don't over bake or bubble.
      Reply

      • Hmm. I was trying to see if I could make them into little appy-sized things by putting them in a muffin tin, so that might explain why it didn't set properly. I used white chocolate instead of dark, and used a cherry rose green tea instead of earl grey, and left out the citrus peel, and it was amazing. Thank you for the springboard that inspired some wonderful sensations on my taste buds!!
        Reply

  32. Im making this Saturday and to say I've been patiently waiting for these pots de creme all week would be a major understatement. I love the combo of flavors and I love that they're not loaded with sugar. I cannot wait!:)
    Reply

  33. Came here from Buzzfeed! Just wanted to say that as one of those people who hates Earl Grey (I know I know, cue the throwing of rotten fruit), would it be better to stick with a black tea or a chai or a white tea or... I'm not sure what else to go with here. But these look so delicious I want to try them out for myself!
    Reply

  34. If I made a batch of these, would they freeze? Or otherwise how long would they last in the refrigerator? Thanks!
    Reply