Silky and rich, these raspberry chocolate pots are made without any dairy or eggs!
If you’re looking for something rich and chocolatey that’s elegant enough to serve for a dinner party or special occasion but easy enough to whip up for a mid-week treat, then these raspberry chocolate pots (or pots de crème) are the answer.
Silky and smooth, chocolate pots are rich with chocolate flavor yet don’t require a lot of time or effort to make (just a few minutes on the stove, a quick spin in the blender and enough time to set up in the fridge), in fact you can make them a day ahead for the most stress-free experience if you’d like.
Perfectly sized, these little shots of chocolate are one of my favorite desserts to make for a special occasion when I’m short on time but still need something to impress. More substantial than a mousse but lighter and airier than a pudding, it’s like comfort on a spoon.
I’ve infused these chocolate pots with raspberries for a sophisticated and fruity twist that makes them feel extra special and brings out the natural fruit notes in the chocolate. Fresh or frozen raspberries are gently brought to a simmer with coconut milk then covered and left to steep until the milk is fully infused with berry flavor then poured over the chopped chocolate.
While some traditional cooking methods call for careful cooking in a water bath in the oven, that’s not the case here. Since there are no eggs in this recipe there’s no need to cook the custard. Instead I’ve used the magic of cashews and a good spin in the blender to create the silky, rich and somewhat whipped texture that eggs provide in a traditional chocolate pot recipe. Once blended, just pour into cups and chill until ready to serve.
Garnish with a sprinkle or fresh or freeze-dried raspberries, or a few shavings of chocolate if you’d like and you are a just a spoonful away from creamy dark chocolatey bliss.
Serves 4
Sylvie Shirazi
Yields 4
Silky and rich, these raspberry chocolate pots are made without any dairy or eggs!
5 minPrep Time
15 minCook Time
20 minTotal Time
Save RecipeIngredients
- ½ cup/60g raw cashews (soaked in water for at least 4 hours or overnight)
- 1 cup/240ml light canned coconut milk
- ½ cup/92g fresh or frozen raspberries
- ¼ cup/60ml maple syrup
- Pinch of fine sea salt
- 5 oz/140g bittersweet chocolate, at least 70% (finely chopped)
Instructions
- Soak cashews in filtered water for at least 4 hours or overnight before starting. Strain and set aside.
- In a small saucepan combine coconut milk, raspberries, maple syrup and salt. Bring to a gentle simmer over medium-low heat. Turn off heat, cover pan and let steep for 10-15 minutes. Strain mixture through a fine mesh strainer, pressing firmly on solids. Return liquid to saucepan and bring back to a simmer. Remove from heat.
- Place strained cashews and chopped chocolate in the jar of blender, and pour hot milk mixture over the top. Blend on high until smooth and silky.
- Pour into small glass or ceramic bowls and chill until set (at least 4 hours or overnight). Garnish with fresh or freeze-dried raspberries and/or shaved chocolate if desired and serve.
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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.
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