I got the idea for this yummy post while looking through facebook, on my friend Kristen’s wall. She is a health-buff and made a version of this recipe which she shared with me. She found the original recipe at The Food Lover’s Primal Palate. I changed the ingredients a bit, so if you would like the paleo version, you can follow my recipe, just omit the pound cake.
These delicious pots de crème tasted like little mousse cups with cake. I found the consistency much more pleasing, and quite a bit thicker, than a mousse or even a pudding.
I made these for a few of my friends after a class, and will definitely make them again, maybe for a girls night with wine;]
3 oz 70% dark chocolate, chopped finely
3 oz 60% dark chocolate, chopped finely (You can use all 60%, but all 70%, like the original recipe, would not be sweet enough.)
1 tsp vanilla extract
1 cup of coconut milk
4 slices of pound cake (I used yogurt pound cake, and cut the slices about 1/2 inch thick.)
I heated the coconut milk in a saucepan until steaming. Do not heat it until boiling. I put the chocolate, the eggs, and the vanilla extract into a large bowl while I was waiting for the coconut milk to heat up. When the coconut milk was scalded, I poured it over the ingredients in the bowl. Then, I took my hand mixer to the whole lot. I just made sure everything was well mixed. I put the pund cake slices (cut to fit) at the bottom of 4 souffle dishes. Then, I distributed the chocolatey mixture evenly between the 4 dishes. Once the dishes were filled, I placed all 4 in the fridge for two hours.
When I took the pots de crème out of the fridge, the chocolatey mixture had solidified, but had not penetrated the bottom level of cake. Before giving these three dishes to my friends, I decorated them with pound cake, and then we all dug in!