Chocolate Cream Pots

Chocolate Cream Pots

It all started when a dairy-free version of Crème pâtissière (almost accidentally) met some chocolate.

The toasted almond base is there to give some texture

The hazelnuts make you feel like you’re eating Nutella

It looks like it has many steps but it’s very quick to make, and worth it!

First make the crème pâtissière

Ingredients

  • 125ml of coconut cream (none of the water you get in the can)
  • 2 egg yolk
  • 30g xylitol
  • 1/4tsp of vanilla powder

Method

  • Melt the coconut cream in a small pot and let cool slightly
  • In a small bowl, whisk the egg yolk and sweetener until light and fluffy. You can do it by hand, but my electric whisk took about 5minutes to this point, so by hand you might run out of patience
  • Then, add a small amount of the (slightly cooled) melted coconut cream into the bowl with the yolk whilst you stir to incorporate. This tempers the egg so you don’t end up with scrambled eggs
  • Slowly add the rest of the coconut cream to the bowl with the eggs, and stir to mix well
  • Pour the mixture back into the pot and bring to a gentle simmer stirring almost constantly. The mix will start to thicken
  • You are looking to cook it until it becomes a runny but thick cream. It should coat the back of a spoon, and if you run your finger across the back of the spoon it should leave the indentation of your finger on it.
  • It took about 5min, but keep an eye on it! Bear it mind it will thicken as it cools too.
  • When done turn off the heat, stir in the vanilla and pour into a container with a tight lid to cool.

Then make the almond crumble base. This makes enough for 2 small yoghurt pots

Ingredients

  • 40g almond flour 
  • 1/2tsp cinnamon
  • 10g powdered xylitol (see the sweetener section for details)
  • 20g melted butter

Method

  • Place the almond flour on a small pan, and dry-fry it over medium heat for a few minutes stirring constantly so it gets a golden colour.  Careful because it can burn suddenly which ruins the taste
  • Put the toasted almond flour, cinnamon and powdered xylitol in a bowl and mix.
  • Add the melted butter and stir to mix well. 
  • You are looking for wet sand texture that clumps well together, but isn’t runny
  • Spoon the mix into serving cups/pots, using the spoon to level it, but don’t press down too much as it will harden when it cools

To make the chocolate cream

Ingredients

  • 100ml of creme pâtissière
  • 75g dark chocolate. I used 100% cocoa (unsweetened) to tone down the sweetness of the cream

Method

  • In a small pot, combine the creme pâtissière and chocolate, stirring constantly
  • The chocolate will melt and combine with the cream
  • I will thicken, so don’t overcook it. When it is all well combined turn off the heat and spoon/pour into the serving cups/pots, on top of the almond crumble base.
  • Tap agains the counter to even out the cream and get rid of any air bubbles.

Finally, to make the topping

  • Break/crush a small handful of hazelnuts, and lightly toast them in a dry pan for a few minutes until they get a golden colour.
  • If you have some leftover powdered xylitol you can add a pinch to the hazelnuts on the pan, so they caramelise a little bit
  • Sprinkle them onto the chocolate cream to finish

You really want to chill the assembled pots for at least 1h before eating, to make sure everything sets

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