Chocolate Bourbon Pots de Creme
Indulge in these incredibly rich and decadent Chocolate Bourbon Pots de Creme (that also happen to be naturally gluten and dairy free). They come together in just 15 minutes and are the perfect easy dessert for your next dinner party! Can be made ahead of time.
Ingredients
- 13.5 ounce can full-fat coconut milk
- 4 egg yolks
- Pinch of sea salt
- 4 tablespoons maple syrup
- 7 ounces dark chocolate chopped
- 1 vanilla bean
- 2 tablespoons bourbon
- Coconut whipped cream optional
- Dried rose petals optional
Instructions
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Whisk together coconut milk, egg yolks, salt and maple syrup in a large pot over medium low heat. Stir in vanilla seeds and pod.
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Whisk often and do not let mixture come to a boil.
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Cook for about 10 minutes or until mixture has thickened enough to coat the back of a wooden spoon. Remove from the heat and discard vanilla pod.
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Place the chocolate in a large bowl and gradually pour the mixture over it. Let sit for about 2 minutes to allow the chocolate to begin to melt, then whisk until smooth. Stir in the bourbon. Pour mixture into eight 4-ounce ramekins and chill for 2-3 hours.
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Top with coconut whipped cream and dried rose petals just before serving.
Recipe Notes
- Top these Chocolate Bourbon Pots de Creme with coconut whipped cream, cacao nibs and dried rose petals and you'll be in chocolate heaven.
- Use full-fat coconut milk for this recipe - light will not yield the same creaminess.
- When healthing the egg yolks, be vigilant and take the pot off the heat if you feel the mixture is getting too hot too quickly. You don't want to curdle the eggs.
- Rum, or coconut rum can be used instead of bourbon, amaretto would also would also work and add a lovely almond flavor to these pots de creme. For a lovely orange flavor, you could add some Grande Manier. For a delicious Irish version, substitute two tablespoons of Bailey’s .
- Add 2 teaspoons of Instant espresso powder to the mixture while healting for boozy Café Mocha Pots de Crème.