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.