chocolate 'pot de creme'

Dairy free (contains eggs). Gluten Free. Vegan.

 Chocolate Pot de Creme. Dairy free (contains eggs). Gluten Free. Vegan.
 Chocolate Pot de Creme. Dairy free (contains eggs). Gluten Free. Vegan.
 Chocolate Pot de Creme. Dairy free (contains eggs). Gluten Free. Vegan.

photos by Heather Cox

"Friday nights are date night for my husband and i. This ritual started years ago when we moved back to New York and our schedules had us going out every night during the week but not together. So we dedicated Friday nights just for us and it's pretty much stuck since!

What we do on our date nights has changed over the years. From meeting at the hot new restaurant for dinner to being naughty and ordering pizza and watching a movie on the couch. These days we try and cook as much as possible... but still always end up on the couch!

One of my favorite Friday night rituals was dinner at Baltazar. For those of you unfamiliar with this restaurant it is a New York institution. A french style brasserie that has been around forever, serving everything from pastries to croque monsieur (not something i have ever participated in btw!). Some call it a tourist trap but i love it and for a while there we would meet at the same corner table every Friday night, enjoy a bottle of French wine and be in bed by 10pm. Every night i would be tempted by their pot de creme and occasionally I would give in but mostly i would try to be good. The struggle was real! Then we stopped going and i almost forgot about it.... until my good friend Jodi Moreno served one up at a dinner recently and the memories came flooding back. 

Pot de cremes are generally cream, sugar and eggs (which is why they taste so damn good!) but the first version below eliminates the dairy and the second, the dairy and the eggs so they are (almost) healthy... Or at least that's what i tell myself... !" 

 

 INGREDIENTS:

FOR THE REGULAR VERSION

2 egg yolks 

1 tin full fat coconut milk

2 blocks 2oz dairy free dark chocolate (I used Hu Kitchen Almond Butter and Puffed Quinoa Chocolate)

 

  1. Shave/slice the chocolate into thin strips
  2. In a small saucepan over medium-low heat, add the egg yolks and coconut milk and whisk until smooth, stirring constantly until thick and the mixture sticks to the back of the spoon
  3. Add to the chocolate and mix well until melted
  4. Pour into 3 or 4 mini ramekins and place in the fridge for a few hours to set
  5. Serve with a dollop of coconut cream and enjoy! 
  6. OPTIONS: Try playing around with flavors like adding some cayenne pepper for a spicy twist or peppermint extract for a cool, minty sensation! 

 

FOR THE VEGAN VERSION

INGREDIENTS:

8oz silken non GMO + organic tofu

2 blocks dairy free dark chocolate (I used Hu Kitchen Salty Chocolate)

  1. Boil a medium sized pot of boiling water 
  2. Add the chocolate to a bowl and place over the pot of boiling water until melted
  3. Throw the chocolate and the tofu into a food processor until smooth
  4. Pour into 3 or 4 mini ramekins and place in the fridge for a few hours to set
  5. Enjoy!