From the kitchen
Almond Milk Chocolate Pots de Crème
Rich, silken dark chocolate dessert cups that prove almond milk can still deliver serious decadence with the right technique.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 2 cups Unsweetened Almond Milk
- 6 oz Dark Chocolate, chopped
- 4 large Egg Yolks
- 1/4 cup Sugar
- 1 tbsp Cornstarch
- Pinch of Salt
Method
- Preheat oven to 325°F (163°C) and place ramekins in a baking dish.
- Heat the almond milk until steaming, then remove from heat and whisk in the chopped chocolate until melted and smooth.
- Whisk the egg yolks, sugar, cornstarch, and salt together, then slowly whisk in the chocolate milk to temper.
- Strain into the ramekins, then fill the baking dish with hot water halfway up the sides.
- Bake 30 to 35 minutes, until just set with a slight jiggle. Chill at least 3 hours before serving.
Kitchen note
The water bath matters even more here than with a dairy custard — almond milk's thinner base is quicker to overcook at the edges before the center sets, and the water bath is what prevents that.
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