© 2013 Green Kitchen Stories Chocolate_pots_de_creme_01

Almond & Chocolate Pots de Creme

I love the fancy name of this dessert. It almost sounds like you have to be a certified French pastry chef to give it a try. Bonsoir, aujourd’hui, nous améliorerons chocolat pots de crème. Oh la la!  (Apologies for my poor French.)

Well, regardless of cooking skill (or place of birth), this is definitely something you can and should try at home folks. It’s actually surprisingly simple to make. It only takes about 10 minutes to prepare and an hour in the fridge for it to get the right consistency. It’s bittersweet, chocolaty and slightly similar to a mousse with a silky creamy texture. And it is madly popular in our house at the moment. It’s great because you can make it in advance, hide it deep inside the fridge and “forget” it for a couple of days. And then you have a nice chocolate surprise waiting for you when you least expect it.

Most versions of this custard are made on cream, our version is dairy-free and instead made on almond milk with a touch of almond butter for extra flavor. It goes down a treat.

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If you prefer a vegan chocolate mousse, you can try this simple raw chocolate mousse recipe instead. It’s very different but also very delicious.

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I should probably add that when we baked these for the photo-shoot, I had accidentally set the oven on too high temperature, which made them puff up slightly. Almost like a chocolate fondant. But they still tasted amazing and were creamy inside. Normally when we make them they have a smoother surface. I offered to run to the store and get more chocolate so we could bake them again, but Luise claimed that it was dangerous to have 12 cups of creamy chocolate dessert in the fridge …

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Almond & Chocolate Pots de Creme
Makes 6 small cups

Depending on how sweet or bitter your chocolate is you might want to adjust the amount of maple syrup. If you follow the recipe it will turn out bittersweet, which is exactly how we prefer it.

1 cup / 240 ml unsweetened almond milk
1 vanilla bean, split lengthwise and seeds scraped (or 1/2 tsp vanilla extract)
2 tbsp almond butter
2 organic egg yolks, room tempered
2 tbsp maple syrup or honey
1 pinch sea salt
3 1/2 oz / 100 g organic fair-trade dark chocolate (minimum 70%), coarsely chopped

Serve with
1/2 cup / 120 ml Turkish yogurt

10 fresh raspberries of any seasonal fruit 
1 small handful pistachio nuts, finely chopped

Preheat oven to 300°F/150°C. In a small saucepan, gently heat almond milk, vanilla bean and almond butter to a low simmer. Stir a few times to make sure the almond butter dissolves. Meanwhile, whisk together egg yolks, maple syrup and sea salt in a medium sized mixing bowl. Remove the milk from the heat and discard (or save for another batch) the vanilla bean. Add dark chocolate and stir to make sure it melts into the milk. Now slowly pour the molten chocolate mixture over the eggs while constantly whisking. This is important to prevent the eggs from coagulating. If you want a completely smooth dessert you can strain it through a sieve. We however prefer ours with crunch from the almond butter, so we skip this step. Place 6 oven-proof small ramekins, glasses or cups inside a deep baking pan and fill the pan up with hot water. Pour the custard into the cups and carefully place the baking pan on a rack inside the oven. Bake until the center is almost set, about 30 minutes (custards will firm as they cool). Let cool completely and then refrigerate for about an hour before serving. Top with a dollop of Turkish yogurt, some fresh berries and pistachio nuts.

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83 Comments

  1. Posted 2 Oct ’13 at 23:26 | #

    I’m going to head out to the market to get any ingredients I don’t have so that I can make this RIGHT NOW. I have been falling in love with chocolate lately and am in need of some new recipes with clean ingredients. Can’t wait to make and eat this. THANK YOU!

  2. Modini
    Posted 2 Oct ’13 at 23:36 | #

    Looks delicious! I just tried your chocolate smoothie yesterday, with bananas, almond butter and cacao, very good and simple, just how it should be :=)

  3. Posted 3 Oct ’13 at 00:03 | #

    Yuuuuuuuum. This looks soo good! You Guys. Just. Genius. I thank you for being just amazinggggg!!!!!!!!!!!! Now I can make this for my chocolate obsessed friends when they come over for our taco night! Do you think a hit of chill would work to mexican this up?
    From Laura.

    • Posted 3 Oct ’13 at 00:39 | #

      Hi Laura, adding chili sounds like an excellent idea!
      /David

      • Posted 3 Oct ’13 at 00:48 | #

        Wonderful! Thanks David!

      • Alisha
        Posted 18 Oct ’13 at 22:20 | #

        Made these for pudding this evening, with salted caramel dark chocolate and they were a huge hit – thanks for the delicious recipe!

  4. Posted 3 Oct ’13 at 00:07 | #

    Oh Yum!!! These look amazing, but of course everything you post always does. My mouth is seriously watering looking at your beautiful pictures…

  5. Posted 3 Oct ’13 at 00:18 | #

    These looks absolutely beautiful, and your photographs are just stunning. I’m in love with these little pots – they look divine! I love the addition of almond butter as well. Bittersweet perfection!

  6. Posted 3 Oct ’13 at 01:21 | #

    Each time I come to your site, I’m freshly awed at the skill and creativity that goes into each and every one of your posts. Another gorgeous recipe and post!

  7. Posted 3 Oct ’13 at 01:29 | #

    I love the name of this too…plus it sounds freaking awesome!! Yum!

  8. Posted 3 Oct ’13 at 01:47 | #

    These look amazing! And sound so yum – can’t wait to try and make it :)

  9. Posted 3 Oct ’13 at 02:25 | #

    Yum! I love all types of custards but have never tried making any with almond milk. I will certainly give this a try. Looks delicious!

    • Heidi Happy
      Posted 3 Dec ’13 at 10:57 | #

      Great!

  10. Posted 3 Oct ’13 at 02:30 | #

    Oh, I like the sound of this almond version! Seems like it would feel lighter, not to mention suitable for the people in my life who don’t deal so well with dairy. :)

  11. Laura
    Posted 3 Oct ’13 at 02:35 | #

    Just 2 words: Oh yes.

  12. Posted 3 Oct ’13 at 03:01 | #

    “C’est si bon les pots de crème” or pots de crème are so delicious and a fast fancy dessert indeed! It’s one of my first dessert I learned to make back in middle school in France when we had to take cooking class for a semester. There’re many versions out there and yours looks superb with the addition of almond butter. Sometime when I want to spice it up a little during the cold months, I like to simmer a few cardamon pods with the milk. I LOVE your photos once again, the composition sets the mood.

    • Posted 3 Oct ’13 at 08:51 | #

      Hi Ketmala, I love using cardamom in my desserts and I imagine it would add a very nice flavor to these. I’ll definitely try that next time!
      /David

  13. Posted 3 Oct ’13 at 03:37 | #

    Lovely, I have been looking for a chocolate pudding recipe for some time. This might be it.

  14. Posted 3 Oct ’13 at 05:02 | #

    these look absolutely amazing! I know that is a cliche blog comment but what else can I say. I can’t wait for your book arrive for more of your recipes to try.

  15. Posted 3 Oct ’13 at 08:38 | #

    I love the sound of these – pot de creme are such a stunning and stunningly simple recipe I sometimes wonder why we don’t make them more often? Also love the idea of the almond butter and use of almond milk, can imagine it lends a wonderful flavour to the pots de creme!

  16. Posted 3 Oct ’13 at 08:45 | #

    Beautiful, with or (I imagine) without the rough surface. And they really do sound easy – gonna try it one of these days when I feel in the mood for a treat :)

  17. Zara
    Posted 3 Oct ’13 at 09:22 | #

    Looks amazing ! Would it be possible to substitute the dark chocolate for raw cacao?

  18. Bea
    Posted 3 Oct ’13 at 09:33 | #

    hi. Where did you buy the pots? They are adorable :-)

  19. Posted 3 Oct ’13 at 09:42 | #

    Oh these look just perfect. I love the simplicity and they speak to me of cold autumnal evenings. That being said i am seriously considering attempting these now- for breakfast. Its a rainy morning after all! xxx

  20. Posted 3 Oct ’13 at 10:21 | #

    Yum, these look incredible. I love little decadent desserts and much prefer them to a slice of cake.

  21. Posted 3 Oct ’13 at 10:37 | #

    These look absolutely delicious!- and such gorgeous photos! x

  22. Posted 3 Oct ’13 at 10:41 | #

    I love the almond in these, they look wonderful!

  23. Posted 3 Oct ’13 at 10:45 | #

    Oh this sounds too good! Today is a holiday in Germanys so I can´t go shopping but I can´t wait to try this tomorrow! Nomnom :)

    Thanks so much for this recipe!

  24. Laura
    Posted 3 Oct ’13 at 11:12 | #

    Another great recipe to try, it looks and sounds delicious.

    I’m sitting reading this eating porridge with a little of your plum marmalade from your last post. My husband just presumes now that everything I’m making is from your book, website or app!

  25. Marine
    Posted 3 Oct ’13 at 11:22 | #

    It looks delicious!!!!
    May I correct you guys (I’m French ;-) ) it’s “nous améliorerons la recette des pots de crème au chocolat”
    And for a perfect French translation I would suggest “Petits Pots de crème au Chocolat”. As in French, everything that is “petit” (tiny) is supposed to be lovely :-)

    “Miam !”

  26. Posted 3 Oct ’13 at 11:55 | #

    These look so tempting and so beautiful. On a mission to find almond milk and almond butter now!

  27. sego
    Posted 3 Oct ’13 at 11:57 | #

    Hi,
    les petits pots de crème au chocolat sont absoluement divines ! chocolate cream are absolutely exquisite! I wonder what can replace egg yolks, if possible, to change change the texture and taste as less as possible. (Sorry I am French, I hope you understand what I mean). Maybe agar-agar with a beat of flour ?

    Cheers

  28. Posted 3 Oct ’13 at 12:16 | #

    These look absolutely wonderful. I’ve had problems with shop bought almond milk exacerbating my allergies – I’m going to try your homemade version, but if that doesn’t work, would it be possible to make this with another dairy free milk?

  29. Posted 3 Oct ’13 at 12:50 | #

    hmmm,drooling already!Can’t wait to make this for my family and friends.Been so busy on finals and it’s almost done.Can’t wait to be back in the kitchen.Time to invite some friends over and have some fun :) Thank you for the recipe!

  30. Posted 3 Oct ’13 at 13:28 | #

    This one is definitely for me. I love to cook, as you can see from my site but I don’t bake unless I have to! These look so pretty and I bet they taste delightful. I’m left thinking, ‘I could do that’. Perfect. Xx

  31. Stepahnie
    Posted 3 Oct ’13 at 13:58 | #

    This makes me so happy! The last time I made pots de creme, they were prepared the traditional way–with lots of heavy cream. I am so excited to try your dairy-free version!

  32. Sarah
    Posted 3 Oct ’13 at 14:03 | #

    I made these this afternoon with my younger brother! It was such a nice thing to make together, and as one of our favourite chocolate accompaniments are cherries, we put a few in the bottom of the pots before pouring the custard on top! Thankyou for sharing such beautiful recipes!

  33. Posted 3 Oct ’13 at 14:26 | #

    These look delicious! Almond & chocolate is such a good combination. Thanks for the recipe and fabulous photos as always!

  34. Posted 3 Oct ’13 at 14:57 | #

    I forgot to ask: I typically use raw almond butter. Is that okay for this recipe or should I use a roasted almond butter? Thanks, C.

    • Posted 3 Oct ’13 at 16:51 | #

      Hi Chelsea, I suppose it doesn’t do much difference if you use raw or roasted almond butter.
      Good luck!
      /David

  35. Posted 3 Oct ’13 at 15:04 | #

    These looks devilishly good and the photos are lush, as usual!
    Could you please also share where the pots/cups are from? They’re beautiful and just what I’m looking for at the moment. Thank you and have a lovely day!
    Audrey

    • Posted 3 Oct ’13 at 16:47 | #

      Hi Audrey, we bought them from a small pottery just around the corner from where we live. The name of the potter is Erika Petersdotter, you can see more of her work on her webpage (in Swedish).
      /David

      • Posted 3 Oct ’13 at 22:43 | #

        Perfect! I live in Oslo and am going to Stockholm in a few weeks! Thank you for getting back to me! :)

  36. Ine
    Posted 3 Oct ’13 at 15:16 | #

    Wow, I love these! They’re perfect for my birthday party, thank you so much for being creative and good:)

  37. Posted 3 Oct ’13 at 15:39 | #

    Oh good heavens. I need all of the pots de cremes.

  38. Posted 3 Oct ’13 at 18:54 | #

    Oh la la indeed! These photos are just stunning – it’s all I can do keep from licking the screen. ;) I love that they’re dairy free. I’m all over these – YUM!!!

  39. Posted 3 Oct ’13 at 19:37 | #

    Would love to try this with toasted and ground Sichuan peppercorns. Just a tiny hint though as it looks so perfect as it is.

  40. suzanne
    Posted 3 Oct ’13 at 21:44 | #

    Do you know of a suitable substitution for the egg yolk?

  41. Posted 4 Oct ’13 at 04:30 | #

    Swoon. This is perfect for a couple of chocolate lovers like the wife and I. I’m gonna give these a whirl with some Olive & Sinclair Chocolate. Beatiful snapshots.

  42. Posted 4 Oct ’13 at 11:24 | #

    I love the maple syrup in these! A few weeks ago I posted a chocolate, almond & fleur de sel pots de crème recipe on my blog. These little custards are a real treat especially now when the temperatures drop. Will try this recipe soon!

    Have a lovely weekend,
    Sini

  43. Posted 4 Oct ’13 at 13:03 | #

    WOW this looks delicious – I must try this recipe this weekend!

  44. Posted 4 Oct ’13 at 16:09 | #

    Gotta try this! It looks so yummy!

  45. Posted 4 Oct ’13 at 19:48 | #

    Oh so delicious! I have my birthday coming up on monday, and I am serving a nordic tapas for my dinner guests. Think these beautiful cups filled with chocolate love are gonna be the perfect dessert element in my menu. Thank you so much for sharing <3

  46. Posted 5 Oct ’13 at 00:51 | #

    Your recipe is simply beautiful. I can’t wait to make it for my next dinner party. Thanks so much!

  47. Josepha
    Posted 5 Oct ’13 at 13:19 | #

    I just received your book, can’t wait to cook a delicious meal of yours tonight! Thank you for putting so much work in it and making it look so beautiful! xx

  48. Posted 5 Oct ’13 at 13:25 | #

    Those ceramic cups are just gorgeous! I love this use of almond butter.

  49. Posted 6 Oct ’13 at 04:49 | #

    Looks great! I make a chocolate budino which has a similar ingredient list but is cooked on the stovetop instead of baked. I’ve made it with soy milk but I like your idea of almond milk, too. Almond milk is so thin, you were clever to add almond butter to make it richer.

  50. Posted 6 Oct ’13 at 22:34 | #

    This looks scrumptious and ideal for the drab winter afternoons ahead when all I want is coffee and something sweet. I have put it on my list of must-makes.

  51. Lis
    Posted 7 Oct ’13 at 04:41 | #

    anyone know where the pots can be purchased in the USA?

  52. Posted 7 Oct ’13 at 06:13 | #

    These look soooo yummy, this could be bad for me though because I’d end up eating them all lol. Seriously though, can’t wait to try these, even though I can’t prounounce the name in French.

  53. Sonja
    Posted 7 Oct ’13 at 06:31 | #

    Yummmmmmmm! Outstanding combo w the nut butter and chocolate.

  54. Posted 7 Oct ’13 at 21:22 | #

    Do I have to have a special occasion to make this or can I just make it because it looks absolutely incredible?

  55. Posted 7 Oct ’13 at 23:41 | #

    This is one of my absolute favorite treats! And having 12 in the fridge would be totally dangerous!

  56. Posted 8 Oct ’13 at 02:39 | #

    These sound incredible; can’t wait to try them! For more great recipes, check out my blog http://www.BetterOffHealthy.com.

  57. Posted 8 Oct ’13 at 13:40 | #

    Hey – this looks very very delicious and yummy! Great!

  58. Kelsey
    Posted 8 Oct ’13 at 20:18 | #

    These look so delicious, I can’t wait to try them out. I am curious about the vanilla bean as I have never used one before. You use the de-seeded pod in the recipe? And then What do you do with the seeds? Thank you!!

  59. Elisa
    Posted 10 Oct ’13 at 12:44 | #

    I really cannot get over how amazing this recipe is! I made it for my Ma & Da at the weekend to rapturous results! Thank you once again for another beautiful recipe! xxx

  60. Posted 13 Oct ’13 at 15:38 | #

    Just made these for our Sunday lunch dessert. Oooh, they were scrumptious! Added a pinch of cinnamon too. Delicious! Will be making them again for sure. Thank you David, Luise and Elsa – your lovely cookbook, beautiful blog and mynewroots.org have changed the way my family eat forever. You are an inspiration. When’s the next cookbook out?! Love from Cornwall xx

  61. Posted 14 Oct ’13 at 11:07 | #

    Luise is a smarty, 12 cups of this stuff wouldn’t make it through the night in our house :) Looks delicious

  62. Posted 26 Oct ’13 at 22:24 | #

    Thank you for this amazing recipe! I just made these for our Saturday night dinner and everybody loved them! Your recipes are always a hit.

  63. Leila
    Posted 31 Oct ’13 at 07:20 | #

    This looks really good and creamy. I think I will try it with roasted hazelnut butter. http://artfulcheesewiz.blogspot.com/

  64. Posted 10 Nov ’13 at 11:36 | #

    I’m going to try this recipe next. And I’m delighted that you specify fair trade chocolate. Over two years ago I saw a documentary about the cocoa industry which led me to investigate further which in turn meant that from that moment on I could not and would not purchase any chocolate which did not have a clear provenance.

  65. Posted 27 Nov ’13 at 05:50 | #

    Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at TianaGustafson.com. As Arnold says “I’ll be back” :) Thanks again!

  66. ellie
    Posted 1 Dec ’13 at 04:42 | #

    I’ve made this many times and it’s fantastic.
    Just wondering if it can be served hot, straight from the pot too?
    Looking for a healthy hot pudding recipe asap!!

  67. Posted 10 Dec ’13 at 11:28 | #

    I was also wondering if these are served straight from the oven will they remind of a chocolate fondant? I am trying to play around to make a healthy one, but i just couldn’t get the right consistency with the “healthier substitutes”. Could you please suggest something from you point of view? I saw once picture of chocolate fondant @gkstories instagram, but the recipe seems to never appear anywhere :)
    Always inspired,
    Ani

  68. Kata
    Posted 21 Dec ’13 at 07:45 | #

    Hi, I was going to but some oven proof cups to make this for my family. Could you please tell me the dimensions of yours? I want to make sure that everyone will get their own individual dessert. Thanks

    • Posted 21 Dec ’13 at 10:06 | #

      Hi Kata! We are not at home right now so it’s difficult for me to be specific. But I can tell you that they our cups are rather small. I think we usually fill about 1/2 cup in each. Hope that helps!
      Good luck!
      David

  69. Sanne Oda
    Posted 1 Jan ’14 at 14:26 | #

    These are amazing, non the less. I made the yesterday and we licked the cups ;)

  70. Kathryn
    Posted 9 Feb ’14 at 23:02 | #

    It was delicious! Thank you.
    Can i ask why you choose almond butter for recipes instead of peanut butter? Is it a taste preference?

    • Posted 12 Feb ’14 at 00:01 | #

      Hi Kathryn, almond butter contains better fat than peanut butter. It also tastes differently. But if you prefer peanut butter it can can definitely be used instead of almond butter in most recipes.
      Good luck!
      /David

  71. Kalyani
    Posted 29 May ’14 at 10:05 | #

    Dear David!

    Looks like a FAB recipe! I would love to try it for a party of guests but I do not eat eggs, could you suggest if a substitute would work with the recipe and what type of an egg substitute to use? I am based in Dubai and the availability of ingredients is a concern, unlike the USA. Will look forward to your response :) Regards

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