Salted Caramel Chocolate Pot De Creme

Hey guys! I know it has been a long time since I’ve last posted but I am back! Many of my followers have reached out to me wondering where I have been and I just wanted to thank you all for your continued pateince.

This year has been a period of tremendous growth so far for me and I needed to take some time away from my work and redirect some attention myself and focus on my children.

I know in my heart that I made the right choice in taking that step back. I have been experimenting in the kitchen a lot more lately and I just felt it was time to step back into the game, because life is too short to not do what you want to do!

And I mean it when I say life is too short.. Life is wayyyyy too short to not eat the yummy things.. like this pot de creme.. I sort of wish I never made it, because I cannot stop making it.. and I cannot stop eating it. But I don’t think my family minds.. I love that this pot de creme requires ZERO baking.. perfect for these hot summer days we have been having. Let me know what you think!

Elizah

Ingredients:

(For the chocolate pot)

4 ounces dark chocolate chips (60-70% works well if using chocolate chips. For Keto, use unsweetened chocolate chips and 1/2 cup xylitol or other sugar substitute)
1 cup full fat organic coconut milk or organic heavy cream
1 tbsp raw honey or maple syrup (for paleo)
2 egg yolks
1 tsp. pure vanilla extract
Pinch sea salt
Flaked sea salt, to garnish

(For the salted coconut caramel)

I haven’t made this keto.. yet 😉

1 cup full fat coconut milk
1 cup coconut palm sugar
1 tsp. pure vanilla extract
Pinch sea salt

Chocolate Pot Process:

1. Chop chocolate into small pieces, unless using chocolate chips.

2. Over medium heat in a medium sized pot, melt coconut milk, chocolate, sweetener (if using). Simmer over low heat until thick (about 5 minutes)

3. In a medium sized bowl off to the side, whisk together egg yolks, pinch of sea salt, and vanilla.

4. Add 1 tablespoon of the melted chocolate to the bowl with the egg yolks and whisk quickly to temper the egg yolks (this prevents the eggs from cooking in the hot chocolate). Repeat with 1 tablespoon at a time with half of your chocolate mixture.

5. Using a plastic spatula, scrape the egg mixture into the main pot with the chocolate.

6. Pour the mixture into 2-4 ramekins (depending on the size). Set in the fridge for 2-4 hours until set.

Salted Caramel Process:

1. In a medium pot over medium-high heat, add coconut milk and coconut sugar.

2. Simmer mixture until caramel thickens. This take about 5-7 minutes.

3. When caramel thickens, add vanilla and sea salt to finish.

4. Let cool in the refrigerator in a mason jar. You can store this for up to 2 weeks.

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