Chocolate Pots de Crème is a traditional French dessert named after the tiny clay vessels in which the chocolate cream-and-egg-based custard is served. This dairy-free version uses small ovenproof dishes or ramekins but is every bit as elegant and impressive as the classic. Agar flakes are a seaweed-based gelatin that can be found at health food stores. It is usually in the baking aisle or near other dried sea vegetables, like nori.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 2/3 cup water
- 1 T. agar flakes
- 2 cups soymilk
- 2/3 cup sugar
- 1 2/3 cup chocolate chips
- 2 T. egg replacer powder
- Cocoa powder, for dusting
1. Preheat the oven to 350F. Lightly grease 4 1-cup oven proof dishes or ramekins and place these on a large baking sheet. Set aside.
2. In a small saucepan over medium heat, combine the water and agar flakes, stirring well to dissolve. Bring the mixture to a boil, then reduce the heat and simmer for about 2 minutes.
3. Return the heat to medium-low and add the soymilk and sugar, stirring well to dissolve. Allow mixture to steam slightly without scalding and cook for about 10 minutes, stirring frequently.
4. Remove the pan from heat and add the chocolate chips. Swirl the pan to mix and then let the mixture set, stirring occasionally, for 5 minutes. Whisk with a wooden spoon, until chocolate has melted and mixture is consistent. Whisk in the egg replacer powder, stirring vigorously until combined. (It is important to mix at this stage well to prevent the egg replacer from clumping.)
5. Return the pan to medium heat and cook, stirring frequently, until the mixture is slightly thickened. Portion into the individual ovenproof dishes or ramekins and place the dishes on the baking sheet into the oven and bake until the edges begin to bubble and the top has developed a “skin,” about 20 minutes.
6. Remove the chocolate pots from the oven and allow them to cool on a cooling rack for 10 minutes before serving. Serve warm or cold, dusting with cocoa powder if desired.