Chocolate Pots de Creme – The Best Dessert in the World

by Tasha on May 14, 2010 in Chocolate, Coconut, Desserts

This is the world’s best dessert. I think I’ve been searching for it ever since I was born, and the desire to taste this kind of magnificence is what has led me to spend so many hours of my life in the kitchen.

More than anything else I love chocolate. And I really love soft, succulent, rich and melty chocolate with a high fat content and a deep, intense but sweet flavor. Before I created this dessert I always had to choose between flavor and texture, it seems I could never get the exact right combination…until now.

It is even richer than a silk pie, more luscious than a mouse, far richer than pudding, and infinitely more delicious than just plain chocolate. If chocolate had a soul, this would be it.

And the recipe couldn’t be easier.

Chocolate Pots de Creme – makes 4 servings
1 14 ounce can of full fat coconut milk
5 ounces dark chocolate, I prefer mine to be sweet, not too bitter (EDIT – I’m working on the amount of chocolate, I think there needs to be more than 5oz to create the firm, mousse like texture I’m going for. I’ll update soon!)
2 Tbsp agave nectar
1/2 tsp vanilla essence
pinch of cinnamon
pinch of nutmeg

- Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon – don’t process it yet! Just wait….

- Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor

- Blend everything together until smooth and creamy, pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy.

* I am the world’s foremost hater of all things coconut, but coconut milk is really growing on me. It is light and fragrant and not at all coconuty. Believe me, in this dessert you can’t even taste it!

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This post was written by Tasha who has written 190 posts on Voracious.

http://www.seitanismymotor.com Mihl

I can almost taste the chocolate through the screen!
http://www.manifestvegan.com Allyson

yes!!! And, it is super easy too! I was thinking it would require me spending a long time over the stove- but no- you’re a flippin’ genius! The texture looks incredible!

Chuck

You are beautiful. That’s all.

http://www.sweetonveg.com Jennifer

Sweet chocolate bliss!! This looks spectacular.
http://huggerfood.blogspot.com Vegyogini

Ooh, that looks delicious!
http://www.thegluttonousvegan.com naomi rose

it looks like a perfect chocolate mousse!!! MAKING IT IMMEDIATELY.xx
http://www.nellywantstobevegan.blogspot.com nelly

o.m.g. YUM!!!!

i love your recipes, they are always so rich and beautiful!!!

<3

have a beautiful weekend!
http://traveleatrepeat.com Erin

Oh my gosh, I need this in my life!
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http://veganburnout.blogspot.com Shannon

Aaaaaahhhhhhh, I know what I will be using my immersion blender for this weekend! COME TO ME, CHOCOLATE SOUL!
http://singereats.blogspot.com Dianne

All I can say is: Thank you.
Paula

At first glance I thought, “Gosh that looks amazing, but I’ll bet there’s 50 thousand ingredients and complicated steps.” Boy, was I surprised to find out that even I, who require doofus-proof recipes, can prepare it! Not only is it a delicious way to indulge, but it is a heck of a way to impress and please guests!
http://www.CaringCook.com Tara

Yum, yum, yum. I’m going to try this!
http://veganmindedblog.com Jessie (Vegan-minded)

Wow, this dessert looks so incredibly decadent and delicious! I love your presentation too.
Rachel

Sorry, can I just say…

I love you.

And vegan too… wow.
<3 <3 <3
http://www.SamAhern.com Sam Ahern

This is almost to a “T” my own recipe of chocolate pot de “creme”! What a riot. SO thrilled you’re getting into coconut milk! It’s the best. Wonder if you’ll start using it in curries, ice “creams”, etc.??? Lovely pictures Tasha!
http://www.vegansoulpower.blogspot.com t

This sounds absolutely delicious! Love the addition of coconut milk, that must make it so creamy!
http://www.girlonraw.com Girlonraw

YUM YUM YUM! Glad you finally shared it with us!
http://bittersweetblog.com Hannah

Now does that look like a perfect little portion of heaven or what? Great presentation too, very cute espresso cups!
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Carol

where can you buy agave nectar? what kind of store?

thevoraciousvegan

Our regular grocery stores have them. In the US most grocery stores will have it right by the honey, and health food stores will definitely h ave it.

Mike

I am going to make this and I am going to be happy.
Daniel

What can I use in place of coconut milk? My wife is deathly allergic to anything coconut.

thevoraciousvegan

I’m sorry to hear that, I’m not sure what would work in place of coconut milk. Perhaps you could try soy creamer? Let me know how it works. Good luck!

Cris

Wow – I have been waiting for you to post this recipe and can’t wait to try it! It looks so delicious and I would never have thought it could be so simple…
http://www.icantbelieveitsnotdead.blogspot.com Elizabeth Bond

I cannot even TELL you how excited I am to try this. It looks so classy, but the list of ingredients isn’t scary! Thank you for this. I have a feeling I’m going to thank you for years to come.
http://heathenandvegan.blogspot.com/ Jeni Treehugger

YUMMY!
This so excites me I can’t find the words!
Thanks for posting this recipe.
http://www.loveveggiesandyoga.com Averie (LoveVeggiesAndYoga)

Tasha. Genius! I have seen a few versions of fudge that is similar to this, but there is always a boat load of powdered sugar. I have made my own “vegan fudge” and blogged about it using coconut milk. However, it used a boat load of powdered sugar. What I love about this is that it’s so SIMPLE and all things considered, pretty “clean”. As desserts go of course
xo
http://www.blendersexpress.com April

Oh my o My! I have recipe for coconut milk right here I can’t wait to try both. This sounds like it will taste even better than silky smooth chocolate truffles.

I can’t wait to get this in my blender.
http://cookeasyvegan.blogspot.com Andrea

This looks like a perfect dessert to impress even “vegan dessert hating” guests! Who could resist?
http://mybflikeitsoimbg.blogspot.com Peggy

This definitely looks so mouthwatering!
Nikki

Hello,

What is Vanilla Essence or Agave Nectar? Where can I get them?

thevoraciousvegan

Vanilla essence is vanilla extract, the liquid form of vanilla used commonly in baking. Agave nectar is nectar from the agave plant and it is the vegan substitute for honey. You should be able to find vanilla essence in your regular grocery store, and maybe agave nectar too. If not, try looking for the agave nectar in a health food store!

http://theviciousvegetarian.com/ The Vicious Vegetarian

Love the blog/name!

I wasn’t aware dark chocolate was vegan, I must pay more attention to my labels…excellent recipe. I’ve been fiending for some chocolate pudding lately, but this sounds loads bettter.

Thanks for sharing!
Caroline

I’m from the UK and maybe i’m wrong but i’ve never heard of agave nectar so not sure that it exists… any idea? or alternatives if i can’t find it? Id be verrrrry sad if i can’t give this dessert a proper go! i want it nooowwww!! thanks

thevoraciousvegan

Well, I can assure you that agave nectar DOES exist! It is a vegan substitute for honey. You might be able to order it on-line or find it in a health food store. If not, you could try subbing maple syrup or corn syrup.

Emily

Any option if you don’t have a food processor?

http://veganburnout.blogspot.com Shannon

I used my immersion blender. I bet a regular pitcher-style blender would work as well.

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http://www.theartplanet.com Jan

Ok – I’m am defintley making these! And I love the idea of using cocnut milk. Brilliant!
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http://sigmatestudio.com SK

That looks like chocolate heaven!
kathryn

chocolaty goodness
Craig

Perhaps Almond Milk in place of coconut? I’m going to try it and post back.

C

thevoraciousvegan

I’m not sure almond milk will have the rich, thickness required for this recipe. Maybe soy cream will work. Or a thickener added to the almond milk….good luck!

DMM

I made this today, and it’s every bit as delicious as your picture looks. Oh, my.
…and, yes, Agave nectar definitely exists. I found some in Wal-Mart in the sugar/sweeteners section.
I thank you for this simple recipe, although, my waistline will suffer.
Stephanie

I made this today and WOW. I used raw cane juice instead of the agave and added a lot more cinnamon & some cardamom. It was insanely delicious. Thank you so much for posting it!!

Some people above are asking whether something besides coconut would work and I had some thoughts based on the food chemistry… It sets so beautifully because coconut and chocolate are saturated fats, and saturated fats are solid at room temperature and fridge temperatures. Almond milk, soy milk, and other mylks aren’t saturated, so they aren’t solid at fridge temperature. Without some thickeners — agar, chia, arrowroot, xanthan or guar gum, etc. — it wouldn’t “set.” But any of those would set with the right amount of thickener.
http://buychocolateonline.us mo @ BuyChocolateOnline

Oh my, that looks absolutely delicious! And you just had to say, “And I really love soft, succulent, rich and melty chocolate…”
I’m about to go to bed, and I’m just hoping the elves have left this warm, melty chocolate on my nightstand. I’ve got to try your recipe. The cinnamon pinch makes me think of Mexican hot chocolate, melted organic chocolate… Thank You!
http://samgolden.co.uk/blog/ Gatsby

Amazing looks so luscious and chocoriffic! I’m going to try making this, thanks
HollyMolly

Do you suppose it would be possible to use low fat coconut milk? I’m kind of on a diet- and while the agave nectar is nice and low on the glycemic index so it’s fine I’d love to save a few more calories on the milk if possible. Thanks!

thevoraciousvegan

You could try, but really the high fat content is what makes this recipe so delicious and gives it the rich and luscious texture it needs.

Torman

THERE IS NO CAKE !!!!
C

Can I just say that I LOVE to read everyone’s replies to this post? Chuck’s reply to Allyson was completely adorable and put me in a really good mood. And I love to see the love being spread around by this amazing dessert!

Small spurts of happiness… bring us all together.
Aidan

Mice are not incredibly luscious deserts. Now, a mousse would be a delectable treat instead of a furry rodent.
Jeanne

I’m delighted that there’s no egg.
http://jumeira.wordpress.comS jumeira

So Yummy:P
T

Thank you thank you thank you
I can not praise this dessert enough. My 14 year old daughter found this site and made this dessert. We were instantly addicted and she has made it 6 times now. First time was single batch the next times a double batch and the most recent was a triple batch. I keep giving it to people and they all instantly love it.

For those who have not tried it yet… it is a thick mousse/pudding and it melts into flavour in your mouth. Unlike flour thickened pudding this does not coat your mouth with flours usual pastiness. It’s also not heavy and over filling like other puddings.

Wonderful!
I can’t thank you enough. I also feel like I’ve been looking for this dessert all my life. I would be more then satisfied if I had had this at a restaurant!
T
Michelle

Hey, I converted all your measurements to metric (I’m in Australia), & made this last night (refrigerated for 20 or so hours). Looked great, tasted delicious…but it never set properly – it was still like sludge!! Is it meant to be cocounut cream rather than coconut milk?? I did sub in dark chocolate “melts” in place of dark chocolate & saw on another website that it’s a 1:1 ratio to sub in honey (I’d love to go vegan but can’t right now, doc’s orders). Any thoughts on where I went wrong? It was super tasty so I’d LOVE to make it again & have it turn out right for my Grandma’s birthday soon!

Thanks.

thevoraciousvegan

I’m sorry to hear about your pots de creme, and I wish I could help! You might see my note in the recipe, that I’m working on adding more chocolate to see if that helps it set up. I don’t want to add anything like cornstarch because I like how simple the recipe is, although it might help.

While I love to cook I’m really not that knowledgeable when it comes to the right chemistry for desserts to do this or that, so I’m still working on the recipe. Sometimes when I make the pots de creme it sets right up, but then other times it stays just like a pudding – and I have no idea why! Luckily, it always tastes delicious.

I’m really sorry I can’t be of more help, if I figure it out I will definitely let you know and I promise to keep working on it!

LaDiva

Hi! I made this twice this weekend, and both times I used 6 ounces of chocolate instead of 5, and both times it turned out perfectly. Thank you so much for posting this recipe: my sister is not able to have dairy products right now, and this was a great way to give her a rich, sinful birthday treat.

thevoraciousvegan

Thank you so much, glad you liked the recipe!

T

One batch my daughter made stayed pudding as well. Still tasty but didn’t have that wonderful consistency. Anyway she accidentally added double the vanilla AND usually she puts in one extra chocolate square but didn’t that time.
The last two times she made it with regular amount of vanilla and the extra square of chocolate and it set perfectly.
The coconut milk we use is really thick in the can, not watery coconut milk.

T
Michelle

Hmm… thanks, guys. I’d forgotten that I did actually use a touch extra chocolate like you’d suggested – about 175g (5oz = 140g, roughly). I dug another can of coconut milk out of the covered & found it was 45% coconut extract (or such), but 55% water. I guess next time I’ll try with coconut cream & let you know!

BTW – I suck at cooking, so I totally love how easy the recipe is. And so tasty, even though texture wasn’t quite right. Cheers!
veganista

When I made this, I used 1 can of coconut milk and 2 3.5 oz bars of Lindt Excellence. The first time I barely scalded the milk before mixing, and it turned pudding-like. The second time, I forgot the milk boils quickly, so some of it evaporated. The creme was more dense and firm, as opposed to luscious. Also, all coconut milks aren’t equal. Some have more of a watery consistency then a cream one.

Doesn’t matter, each way was delicious. Thanks for the recipe.
http://familynature.wordpress.com/ FamilyNature

I tried this tonight but I only had low fat coconut milk and chocolate chips on hand — it turned out pretty well! It was much like a chocolate mousse or pudding.

My kids (one of whom is dairy allergic) watched me make it and were dying to try it. I’m sure they’ll love it!

I’m going to put full fat coconut milk on my shopping list for next time.

Thanks for the recipe.
Noah

I’d recommend using a blender instead of a food processor unless your processor has a rubber seal at the top. Mine didn’t and I spent the last three hours cleaning up the eight foot blast radius caused when everything came out from underneath the food processor lid.

Simmering coconut milk and melted chocolate all over your hands feels really good too.

thevoraciousvegan

Sorry Noah! Thanks for the suggestion. Although, just keeping the food processor speed on ‘low’ will solve that problem as well.
http://noyougetajob.blogspot.com Mandikat

Same here. I tried setting it on “low” and even pulsing it.. I ended up with a delicious coconut chocolate mess on my walls and microwave and counters. Whoops.

I think the cheaper food processors just don’t have the best “low” speeds. Mine’s got a ‘medium’ and ‘high’ and they’re both ridiculous. You’d only use the high setting for nut butter.

That being said, I’m CRAZY about this dessert.. I made it in coffee cups last time and it was amazing.. I’m pouring it into a pie shell this time around, and adding some whipped topping up top. My fiance and I are only occasionally vegan, and mostly lacto-ovo. With desserts this delicious, we might totally convert! (he has no problem with it – he was vegan for 4 years already!)

thevoraciousvegan

Ooooh turning it into a pie would be fantastic! Brilliant idea. Sorry about your chocolate splattered walls.
Tamee

Drape your processor with a kitchen towel! You can also let everything sit for 30 to 60 seconds, the milk will cool very slightly and will have begun melting your chocolate at the same time – less chance of burns and geysers!

http://www.cuisinemanager.com Richard

Can’t wait to give this a try!
Barb

Stumbled upon your website. Looks delicious and can’t wait to try! Sometimes ingredients are different in other countries–what we call coconut milk is rich and creamy here in the US, but can be more of a watery consistency in other countries. That might be why the Australian lady’s version didn’t work.

thevoraciousvegan

Good point, Barb! Some brands of coconut milk that I find are really thin, just like water, while other brands have a rich and thick consistency. Thanks!

Peter

NO!!!!!!!!!!! You’re not supposed to tell them about the secret vegan dessert!!!Don’t you remember the the oath?You are hereby *BANNED* from the vegan clubhouse!No more dandelion salad for you…DOH!, now you have me giving away the secrets too. Bad seed! Bad seed!
sonia

hey there. this looks delish..

what’s agave nectar and would it be known as any other name? how easy is this sourced. im from nz.

thanks.

thevoraciousvegan

It’s the nectar from the agave plant, and a vegan alternative to honey. It is fairly easy to find it here in Saudi Arabia, but I can’t tell you how easy it will be to find where you are. Good luck.

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http://tschoerda.blogspot.com gerda

recently bought my first food processor (feel like a grownup for the first time! and i am 34!) and i think THIS might just be the perfect recipe to deflorate it! it sounds soooo incredibly lush and i bet it tastes perfect. i might want to twiddle with the original measurements (have to convert them to metric anyway) and i’ll post the result with a backlink on my blog!

can’t wait to taste that amazing chocolate-coconut combo!
http://www.lauragalbraith.com Laura Galbraith

this is the MOST AMAZING dessert recipe i have ever tried on the web!!!!!!! and one of the easier ones!! i love it!!!
Em

Can you tell me what brand of dark choc. you used to make this?

thevoraciousvegan

I have used several kinds of dark chocolate to make it, whatever I can find at the store. Most varieties of high quality dark chocolate are vegan. I’ve used Endangered Species and Green and Blacks most frequently.

Nicole

Just made this, waiting for it to set! Really excited I used honey instead of agave nectar and 3/4 cups dark chocolate chips.
Kelly

“I did sub in dark chocolate “melts” in place of dark chocolate…”

This might not have worked because of the way melts and real chocolate differ. The melts are more similar to white chocolate in what they’re made out of and how they function. It’s got a higher cocoa butter content or something, that’s why they melt so easily, are almost impossible to burn, and stay soft for so long. Real chocolate acts totally different, that’s why it sets so fast, is so delicate when you melt it and “flowers” (that weird white stuff when you refrigerate untempered chocolate). In a dish that needs the setting capabilities of real chocolate there is really no compromise. Hope that helped a little :/

And ps. I can’t wait to try this recipe out! Thank-you it looks fantastic!
Lightazurik

I have made this quite a few times now and it seems that it tends to differ a few times when i make it. Most recently it has come out in a smoother creamier form that i do not find as good, but it is still delicious chocolate. When i originally made this it was thicker, more dense like and felt like thicker chocolate when you took a bite and could melt in your mouth. The last few times i have blended the chocolate and ingredients before the milk, or blended all of it together for longer, and the results were a creamy return. The first few times i made it i put everything together in a blender and mixed until chocolate was melted, and it came out denser. Any suggestions? also any idea on ways to keep a dense result but have a more light mousse likeness to it? shall be experimenting in days ahead to see how it works, thanks a ton for this recipe!
Melinda J

I’m excited to try this recipe, but I don’t have vanilla essence. Can I use vanilla extract?

thevoraciousvegan

Thanks! I’ve always used the two interchangeably so you should have no problem. Good luck!

becca

I was turned off by the coconut until I read your note on it. Now I’m so excited to try this. It looks great!
http://abstractartist.org Chris Ronk

Hello, I have been wanting to make this for a long time and I finally got around to it today.

It didn’t turn out as dense as I would like, but it tasted amazing. I did taste a hint of coconut and that’s ok… I like coconut.

I’m gonna play with this recipe in the coming weeks. I didn’t use the best quality chocolate. I’ll plan ahead a little better next time.

Oh… love the site.

thevoraciousvegan

Thank you so much, Chris! I’m still working on fixing the texture too. It is so strange, sometimes it comes out perfectly dense like a luscious mousse and other times it it more like a pudding. I can’t figure out why! But, no matter the texture, it is always delicious. Let me know if you figure it out!

tasha

Hi, i’m planning on making these for a posh picnic, will they be ok if made the night before and stored in the fridge over night? Has any one added a bit crumbled ginger biscuit or fruit as a surprise bottom layer, if so does it work? and last but not least has any one replaced the agave nectar with honey? did it turn out ok? sorry for lots of questions but i would like these to turn out perfect! thanks for any advice offered.

thevoraciousvegan

Honey will sub fine for the agave, but then it won’t be vegan. If that’s not a problem for you or your fellow picnickers then go for it! And yes, they should be fine if you store them in the fridge over night. Hope you like them!

Alicia

Don’t forget, when you cook with any recipe…..your altitude counts….adjust accordingly and it should come out fine…..thickener in a pudding type recipe (can use tapioca pearls)…….
Michelle

Ok, so I tried it again yesterday & had some better results than the first time. Used 400mL of coconut cream (90-something% coconut) rather than coconut milk, & it definitely set firmer…not *firm* nor mousse-y, but not liquidy like my first attempt. Very tasty!

Next time, though, I’ll use normal choc rather than melts, as Kelly suggested (thanks!). Just that I had to use the other half packet this time. Hopefully, next time it’ll be just right.

I did find that the one I poured first from the blender was foamier than the others & set the best – will try frothing even more next time.

Tasha, I do sub honey in place of agave nectar (can’t get the latter in my small town). I kind of expected it to give a grainy texture like when you put honey in the fridge – but no such problems! I added it when the coconut milk was hot & dissolved it thoroughly. Hope you had a great picnic
http://sirjorge.com/blogx sir jorge

those look incredible, and must taste amazing
Sarah

Ok, I did 3 fl oz coconut cream and 1 oz chocolate then added about 3 or 4 fl oz of soy milk and upped the spices loads. Perfect! I also crumbled up some old shortcake, put that in a big mug, poured over melted vegetable spread, then piled on the chocolate; this is really good, do it! This has been a great find for me; my friends and I are playing Come Dine With Me and I think this is going to clinch it

thevoraciousvegan

Come Dine with Me is my FAVORITE show ever! It comes on about a million times a day here and I watch every episode! What a fun idea to do it with friends. I’m glad you liked the recipe, your idea about the shortcake sounds delicious, I must give it a try.

Liddy

I made it for a dinner party using 6 oz chocolate without having tried the recipe beforehand. It came out extremely dense – you could slice it with a knife. Although I made 7 small pots from the quantities given, it was actually too rich to eat that quantity – a bit like giving everyone 6 or more very rich, large truffles without the chocolate coating. Good try, but needs something to get some air into it, I think…

thevoraciousvegan

I wish I was a better cook so I could figure this recipe out once and for all! Sometimes, and for some people, it is luscious and smooth like a whipped mousse. And other times (my favorite times) it is dense and thick, just like it was for you. I can never get it to come out the same way every time. Grrr!

Michelle

Ok, so using coconut cream & 180g or so of dark Belgian (eating, not cooking) chocolate, it came out so deliciously dense & creamy. Ridiculously rich, but So Good!! I’ll try subbing coconut milk for the coconut cream next time, try to get chocolate mousse happening for my Grandma’s bday. Thanks!
natalie

Hey yall! I doubled the batch (sort of) and used 10.5 oz of chocolate and my cans of coconut milk were 13.5 oz each, so I didn’t get quite the right amount there, but the consistency was wonderful! It is every bit as perfect/dreamy as mousse recipes I’ve tried (I’m a mousse fanatic) and about 12 million times easier, a keeper for sure. I used chocolate that was 60% cacao and I love the rich flavor, but it was a little much for a few people. Next time I might go with a lighter chocolate, especially if you’re not a dark chocolate fan. Thank you thank you for posting this! Unfortunately I can now get my hands on delicious mousse anytime I want, before the effort was a bit much with all the double boiling crap. Cheers!!

natalie

Oh and P.S. a regular blender works fine, I didn’t want to pull out the food processor. I followed someone else’s comment about letting it froth more because the frothier cup set up more and that may have helped

Vicky

I used a blender and chocolate morsels instead of actual full pieces and chopping. My mother and I LOVE this, and she couldn’t believe it was so easy!

We’ve actually made it a sort of “dip,” where we spooned the chocolate onto fruit. I know you may not believe that such a delicious dessert could be better, but to us, it was! This dessert was the best of both worlds–good with things and alone!

So thanks again! We’re going to make it for our next family get-together and blow them all away!
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April L.

Best dessert in the world? Um, yes. Absolutely. I don’t even remember how I found this, but I am so glad I did–I’ve made it twice now in the last week. It is setting up in my fridge as I type this, and I can’t think about anything but eating it. Thank you, thank you, and thank you!
Aneliya

Wow, what a nice recipe! I have “invented” a similar one – instead of coconut milk, I used normal heavy cream, instead of chocolate I used plain old cacao powder + sugar. Put these three in a mug, microwave with some pauses and stirring, finally add some nuts and refrigerate. Awesome! The texture was similar to yours /at least looks like it, haven’t tried it yet/.
Jake

For those who have had issues with inconsistent textures, it may have to do with the heat of the coconut milk and the the amount of time the food processor was running. if you want a slightly more mousse-like texture you might try putting the chocolate and other ingredients in the saucepan at the same time and keep it on low heat, stirring often. once the chocolate is all melted and incorporated pour it all in a bowl and let it set in room temperature. once it is set use a mixer with a whisk attachment and beat it until it is smooth and lighter in color. I have not had time to try this myself, but all of the cooking with chocolate i have done previously suggests that this would turn out a mousse textured chocolate.
Henry

I got interested in this recipe and wanted to give it a try. The outcome was wonderful, creamy, smooth, rich and sinfully delicious.

6oz of unsweetened bakers chocolate finely chopped
2 14 oz cans of full fat coconut milk. (see below)
2/3 cup of agave syrup
1 tsp vanilla
1/4 tsp nutmeg

Put the cans of coconut milk upright to allow the cream to rise. Open both cans and ladle out 14 oz the thick creamy top into a measuring cup. Save the remaining milk for a good Thai dish later. Heat the coconut milk to a simmer stirring frequently.

Put the chopped chocolate, the agave syrup, the vanilla and the nutmeg into the food processor. Then hit pulse a couple of times. Pour the simmering coconut cream over the mixture and process well until smooth and airy.

Pour into cups, chill for a few hours and prepare to be amazed. Think truffle.

ENJOY!! and thank you to the Voracious Vegan for giving me the idea in the first place.

C
AG

Oh dear! This looks DELICIOUS! I stumbled on your page and I am definitely trying this recipe.
Randy

Substitute avacado for the coconut milk. It’s still vegan and you get enough fat from the avacado to render a truly rich and decadent dessert.

thevoraciousvegan

Brilliant idea, thank you! The more opportunities I have to eat avocado, the better!

Mike

“…more luscious than a mouse…”
Oh dear oh dear, I certainly hope it is! I hope you meant “mousse”….

thevoraciousvegan

Hahaha!

Bill Olsen

A restaurant I worked at in Providence RI made a similar dessert – could never get the recipe from the dessert chef. I have com close to reproducing it and when I have it worked out better will put it here if you want.
Sid

Hi – is there an alternative to the agave nectar that can be used?
Cheers

thevoraciousvegan

Honey!

Alexandria

So I made this the other night. I used 6 oz of chocolate because someone said that it helped it to set properly. It was delicious, but way too rich. I couldn’t eat more than just a little. It didn’t set right either, but I don’t know that it would have made any difference. Very tasty though.

thevoraciousvegan

Desserts can’t be too rich for me!

http://www.green-living-made-easy.com Kathy Lambert

Thank you for this wonderful recipe. I’ve not made the jump to a total vegan yet, but I’m working my way there and I’m loving how much better I feel when I eat this way. This recipe is the best I’ve made in forever though. It is the perfect chocolate – I agree with you, if chocolate had a soul, this would be it! In fact, I think chocolate does have a soul…it lives within me!
Al

This looks wonderful. Is there a substitution for Agave Nectar and Coconut milk?

thevoraciousvegan

You could try honey and cream. Good luck!

Mitch

Tried this last night – it really is amazing! I live in the UK and used 1 can of Amoy ‘rich and creamy coconut milk’ with ~170g of plain chocolate and maple syrup instead of agave. Simmered the coconut for a few minutes and let it froth in my blender. I might try this with orange, dark chocolate and a little instant coffee and cardamom infused into the coconut milk. Mmm. Vegan and super easy and fast to make.
Andre

ooooh I’m going to make this version soon for my vegan girlfriend!

Pots de Creme is a classic tradition in my family. Our recipe is a bit different. Let me know know if you want specifics, but it’s basically heavy cream, semi-sweet chocolate chips, and a teaspoon of instant coffee.

Tasha

Adding a bit of coffee would be such a good idea! Thanks for the suggestion.

Kristina Wright

Wow, how delicious does THAT look?!

I’ve come to find that a lot of vegan recipes, especially raw vegan recipes that eschew grains, are very compatible with my grain-free diet. I’m not vegan myself, but I’ve found that eliminating grains and refined sugars healed a lot of stomach problems and cured many of my hypoglycemic symptoms. As you say, there is no One Diet to Rule Them All.

Cheers to Chocolate!