Dark Chocolate Pots de Creme

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Although this tastes fairly rich it isn’t sickly and is less rich then eating a bar of dark chocolate. This is really yummy and decadent and will hit the spot so you won’t need anymore of a sweet fix for the rest of the day. This recipe is suitable for those following the Perricone diet, it’s suitable for vegetarians and is wheat free and gluten free.


  • 8oz 70% dark chocolate roughly chopped
  • 6 egg yolks
  • 1 1/2 cups coconut or almond milk
  • 1/8 tsp salt
  • 1 tsp vanilla

Put the chopped chocolate into a bowl with a pour spout and set aside. Prepare a double boiler, in the top boiler or bowl whisk together the egg yolks, milk and salt until smooth and blended. In the bottom boiler or pot bring several inches of water to the boil then reduce to a simmer. Put the bowl with the egg mixture over the pot of simmering water and cook stirring for 8-9 minutes until the mixture is very hot and has just thickened. Remove from the heat immediately. Pour the hot egg mixture through a sieve into the bowl of chopped chocolate and allow to sit for 5 minutes. Add vanilla and stir until the chocolate has completely melted. Pour the chocolate mixture into small bowls and allow to cool at room temperature. Cover in plastic wrap and refrigerate for 3-4 hours. Garnish with berries and serve.


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