Rich, luscious chocolate with sea salt and hazelnuts—spoonfuls of luxury you’ll crave again and again. Indulgent chocolate and hazelnuts bring skin-supporting antioxidants and minerals to this velvety dessert that’s good for you too !
The more the merrier!
Experiment with flavors by infusing the milk with a cinnamon stick or orange zest before making the custard―just remove the infusion before combining with the eggs.
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Chocolate Sea Salt Hazelnut Pots de Creme
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Ingredients
- 1 cup full-fat coconut milk
- 1/2 cup unsweetened almond milk
- 3 Tbsp coconut sugar
- 3 large organic egg yolks
- 1/2 cup dark chocolate chips or chopped dark chocolate
- 1/4 tsp sea salt plus extra for garnish
- 1 tsp vanilla bean paste
- 1/2 cup hazelnuts toasted and chopped, for garnish
Instructions
- Preheat oven to 325 F . Have on hand 4 small ramekins and a 9 x 9 inch baking dish that can hold the ramekins.
- In medium saucepan, combine coconut milk, almond milk, and coconut sugar. Heat gently over medium heat until mixture is just steaming (do not boil), then remove from heat.
- In another bowl, whisk egg yolks until smooth. Slowly pour hot milk mixture into egg yolks, whisking constantly to avoid curdling eggs. Return mixture to saucepan and place over low heat, stirring constantly until it thickens slightly, about 2 to 3 minutes. Add chocolate and sea salt to mixture, stirring until completely smooth and combined. Remove from heat and stir in vanilla paste.
- Pour custard mixture into ramekins. Strain mixture beforehand, if desired. Place ramekins in baking dish and fill dish with hot water to reach halfway up sides of ramekins. Cover baking dish loosely with parchment paper and bake for 25 to 30 minutes, or until custards are just set but still a little jiggly in center.
- Remove ramekins from water bath and let cool to room temperature, then chill in refrigerator for at least 2 hours. Garnish with toasted hazelnuts and a sprinkle of sea salt before serving.
