Indulge in these incredibly rich and decadent Chocolate Bourbon Pots de Creme (that also happen to be naturally gluten and dairy free).
You may notice that there aren’t too many chocolate based recipes floating around these parts. Sure, you’ll find Chocolate S’mores Cake and Dark Chocolate Sea Salt Alfajores. Gotta appeal to the chocolate lovers out there.
But truth be told, I’m not that big on chocolate myself.
I know scores of people who go on and on about their extreme chocolate obsession, and sometimes I get weird looks from people when I tell them that my feelings on chocolate are kind of meh. It’s not that I don’t like it, I just never really find my self craving it. Give me the choice between anything chocolatey, a fruity mango passion fruit sorbet or a creamy panna cotta and I’ll pass up chocolate every time in favor of the others.
I’m probably not doing a very good job selling you guys on these Chocolate Bourbon Pots de Creme, am I? But hear me out.
If someone who’s just not that into chocolate is literally scraping the bottom of the jar to get every last bit on these guys, then you know the choco-holics are going to go crazy over it.
My favorite part about these Chocolate Bourbon Pots de Creme, besides the boozy punch the bourbon imparts, is the fact that they’re naturally dairy free. Coconut milk forms the base of the custard, and honestly no one would ever know that there’s not a stitch of heavy cream in there because this dessert is as rich and decadent as they come.
I topped these Chocolate Bourbon Pots de Creme with coconut whipped cream and dried rose petals. I think the rose petals give it kind of a summery vibe (since you know I’m all about keeping things seasonally inspired around here), but these Chocolate Bourbon Pots de Creme will serve you well all the way through fall and winter. I mean, let’s be honest, chocolate is kind of a year-round thing.
Full disclosure: when it came time to shoot these I was plum out of coconut cream but I did have heavy cream, so in the spirit of using what I had, I made real whipped cream. But definitely replace that with coconut whipped cream if you want to keep the dessert dairy free, and that’s what the recipe states.
P.S. I shot this one one of the hottest days of the year and by the time I got to this last shot you can see that the whipped cream was totally starting to melt, but I’m kind of into it.
If you make these Chocolate Bourbon Pots de Creme, which I highly suggest you should, please put a picture up on Instagram using the hashtag #LePetitEats. I can’t wait to see your creation!
Chocolate Bourbon Pots de Creme
- 13.5 ounce can full-fat coconut milk
- 4 egg yolks
- Pinch of sea salt
- 4 tablespoons maple syrup
- 7 ounces dark chocolate chopped
- 1 vanilla bean
- 2 tablespoons bourbon
- Coconut whipped cream optional
- Dried rose petals optional
Whisk together coconut milk, egg yolks, salt and maple syrup in a large pot over medium low heat. Stir in vanilla seeds and pod.
Whisk often and do not let mixture come to a boil.
Cook for about 10 minutes or until mixture has thickened enough to coat the back of a wooden spoon. Remove from the heat and discard vanilla pod.
Place the chocolate in a large bowl and gradually pour the mixture over it. Let sit for about 2 minutes to allow the chocolate to begin to melt, then whisk until smooth. Stir in the bourbon. Pour mixture into eight 4-ounce ramekins and chill for 2-3 hours.
Top with coconut whipped cream and dried rose petals just before serving.