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!
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
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.