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Dairy-Free Chocolate Pots de Creme

Prep Time5 mins
Cook Time10 mins
Total Time20 mins
Servings: 4
Shared by: Alan Roettinger


  • 1 can 14 oz. coconut milk
  • 5 oz. bittersweet chocolate coarsely chopped
  • 1/2 cup fresh basil leaves coarsely torn
  • 2 tablespoons agave nectar
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon vanilla extract preferably Tahitian
  • 1/4 teaspoon crushed black peppercorns or Javanese comet's tail peppercorns


  • Put the coconut milk in a small pot over medium-high heat and bring to a simmer.
  • Put the chocolate in a blender and pour the hot coconut milk over it. Add the basil, agave nectar, orange zest, vanilla extract, and peppercorns. Process on high until the chocolate is thoroughly melted and the mixture is smooth.
  • Divide among 4 small cups. Cover and refrigerate until set, about 3 hours.

Bon appetit!