No-Bake Coffee Chocolate Pots de Crème Recipe

Posted on 3rd of March, 2011 by Lévana

Here is my way of making an extravagantly rich classic (egg yolks, cream etc….) into a much simpler and leaner treat. I “cheat” with honest tools: The addition of tapioca allows me not only reach a wonderful texture the healthy way, but also to whip up the whole dessert right on the stovetop and in no time. Naturally dairy-free and gluten-free, so y’all go for it! Makes over a dozen 4 ounce servings, so: not too bad!

Ingredients:

1/3 cup tapioca flour or arrowroot (health foods stores), diluted in ½ cup water

1/2 cup natural margarine spread

1 1/2 cups semisweet chocolate chips

1/4 cup cocoa powder

2 tablespoons instant coffee powder

2 tablespoons rum (liquor stores)

1 15 ounce can coconut milk

1/3 cup sugar

3 eggs

Directions:

Bring all but last ingredient to heat in a saucepan on a medium-low flame, whisking, until thickened. this will step will take about 2-3 minutes. Add the eggs one by one and whisk in quickly and thoroughly, not allowing them to curdle. Pour the mixture into small serving cups, and refrigerate until firm. Serve cold.

Filed under: Chocolate Recipes, Coffee, Dessert Recipes, Gluten Free Recipes, Kosher Natural Foods, Kosher Recipes, Pareve Recipes, Vegetarian Recipes