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.
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.
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
- Preheat to 325ºF. Place small ramekins , oven proof jars or small coffee cups in a shallow baking pan .
- In a small saucepan , bring the coconut milk just to a simmer over medium-low heat.
- 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.
- Bring the infused milk back to a simmer and turn off heat.
- Add in the salt and chopped bittersweet chocolate whisking until smooth.
- In a medium bowl, whisk together the egg yolks and coconut sugar until slightly thickened.
- Slowly whisk the warm chocolate mixture into the egg mixture until smooth.
- 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.
- Bake until almost set (about 25 minutes).
- Remove pan from oven and let cool slightly. Carefully remove cups from hot water and let cool on wire rack.
- Cover and chill in the fridge until set (about 2 hours) or up to 3 days.
- 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.
Nutrition Information:
Yield:
6Serving Size:
1Amount 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.
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.
Andrea says
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!
Sylvie says
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.
Andrea says
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!!
Naomi says
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
Sylvie says
I'm so glad to hear you liked it, the port over the top sounds like a wonderful addition!
Karen says
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!
Sherrie | With Food + Love says
Me + earl grey anything = perfect world.
It's like you read my mind Sylvie!
XO SHERRIE
Maria | Pink Patisserie says
I've always loved earl grey and have longed to infuse it into something. This looks like a perfect recipe to do just that. Mouthwatering!
Kitchen Belleicious says
you are speaking my language right now! these look so rich and inviting. I love the pots and the use of the tea!
sippitysup says
Chocolate has so many unexpected friends like the Eal of Grey himself. GREG
El says
Anything chocolate works for me. Add tea and it's heaven! Hope you are well.
Laura (Tutti Dolci) says
I love the Earl Grey and chocolate pairing, what a decadent dessert!
Jelli says
These look delicious. Pots de creme are some of my absolute favorite desserts. I generally opt for chocolate, but I can definitely make exceptions!