Beat the winter blues with chocolate and coffee! A little kick of our two faves gives a boost to your day without the sugar crash. Use dates as a natural sweetener!
Serves: 8 4 oz. pot de crème
Prep time: 30 min.
Cook time: 18-20 min.
This ridiculously delicious and easy dessert is a perfect finish to any meal.
Minutes to prep and only 18 minutes in the oven with an hour or so in the fridge means you can whip it up and have it ready for after dinner. They can also be made a couple days in advance!
We have under-baked, over-baked and done to perfection-guess what??? They are delicious every way, so it's just a matter of personal preference:)
- 6 oz (175 g) bittersweet or semi- sweet chocolate, chopped
- 1-1/2 cups (375 mL) 35% whipping cream or 1 can (398 mL) full fat coconut milk
- 6 egg yolks
- 1/3 cup (75 mL) granulated sugar or date syrup (see tip)
- 2 tbsp (30 mL) concentrated cold brew coffee (optional)
- boiling water
- 3 tbsp (45 mL) Coconut & Cocoa Hemp Heart toppers
- 8 Raspberries
Preheat oven to 325F (160C) Place eight-4 oz. (125 mL) ramekins or custard cups in 13 x 9-inch (3.5 L) baking dish; set aside.
Place chopped chocolate in medium heatproof bowl.
On stovetop or in microwave at high power for 1-1/2 to 2 minutes, bring Cream to just under a boil, stirring often. Pour over chocolate, whisk to completely melt chocolate, cool slightly.
In medium bowl, whisk egg yolks with sugar and coffee concentrate until smooth, slowly pour in 1/3 of the chocolate mixture while whisking vigorously. Slowly whisk in the remaining mixture until smooth. Divide among ramekins until 3/4 full.
Pour enough boiling water into baking dish to come halfway up sides of ramekins.
Bake for 18-20 minutes or until centre just jiggles. Remove from water bath being careful not to get water into the custard. Refrigerate until serving time. Once cooled cover loosely with plastic wrap. Top with 1 tsp (5 mL) Hemp Heart Toppers (optional) and a raspberry