Earl Grey Chocolate Pots de Crème (Dairy-Free, Paleo Friendly)

Earl Grey Chocolate Pots de Crème (Dairy-Free, Paleo Friendly) is a gluten free, dairy free, paleolithic, and fodmap friendly side dish. This recipe serves 4 and costs $1.39 per serving. One serving contains 340 calories, 4g of protein, and 26g of fat. Plenty of people made this recipe, and 5540 would say it hit the spot. If you have bittersweet chocolate, bittersweet chocolate, orange zest, and a few other ingredients on hand, you can make it. It is brought to you by Gourmande in the Kitchen. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 35%, this dish is not so spectacular. If you like this recipe, take a look at these similar recipes: Easy Chocolate Mousse (Raw, Dairy-Free, Paleo-Friendly), Earl Grey Creme Caramel, and Earl Grey Creme Brulee.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat to 325ºF. Place small ramekins , oven proof jars or small coffee cups in a shallow baking pan . In a small saucepan , bring the coconut milk just to a simmer over medium-low heat. Add the tea leaves or tea bag if using and the strips of citrus zest; cover and let steep at least 10 minutes or up to an hour. Remove tea bag pressing firmly to release liquid or strain tea leaves and return the coconut milk to the pan. Bring the infused milk back to a simmer and turn off heat. Add in the salt and chopped bittersweet chocolate whisking until smooth. In a medium bowl, whisk together the egg yolks and coconut sugar until slightly thickened. Slowly whisk the warm chocolate mixture into the egg mixture until smooth.Divide the chocolate mixture evenly among the ramekins. Pour hot water (from the tap is fine) into the pan so it reaches halfway up the sides of cups.Bake until almost set (about 25 minutes). Remove pan from oven and let cool slightly. Carefully remove cups from hot water and let cool on wire rack. Cover and chill in the fridge until set (about 2 hours) or up to 3 days. Remove the chocolate pots from the fridge at least 10 minutes before serving for best texture. Top the pots de crème with shaved chocolate and serve.

 

Step by step:

1. Preheat to 325ºF.

2. Place small ramekins , oven proof jars or small coffee cups in a shallow baking pan . In a small saucepan , bring the coconut milk just to a simmer over medium-low heat.

3. Add the tea leaves or tea bag if using and the strips of citrus zest; cover and let steep at least 10 minutes or up to an hour.

4. Remove tea bag pressing firmly to release liquid or strain tea leaves and return the coconut milk to the pan. Bring the infused milk back to a simmer and turn off heat.

5. Add in the salt and chopped bittersweet chocolate whisking until smooth. In a medium bowl, whisk together the egg yolks and coconut sugar until slightly thickened. Slowly whisk the warm chocolate mixture into the egg mixture until smooth.Divide the chocolate mixture evenly among the ramekins.

6. Pour hot water (from the tap is fine) into the pan so it reaches halfway up the sides of cups.

7. Bake until almost set (about 25 minutes).

8. Remove pan from oven and let cool slightly. Carefully remove cups from hot water and let cool on wire rack. Cover and chill in the fridge until set (about 2 hours) or up to 3 days.

9. Remove the chocolate pots from the fridge at least 10 minutes before serving for best texture. Top the pots de crème with shaved chocolate and serve.

Nutrition Information:

covered percent of daily need