Chocolate, Almond & Fleur De Sel Pots de Crème


When I crave chocolate, a chocolate bar from the nearby grocery store won't do. When I crave chocolate, I need something homemade {and heavenly good}. Like a rich chocolate cake, chewy chocolate chip cookies, or, like last time, sophisticated pots de crème.


Aran Goyoaga's cookbook Small Plates & Sweet Treats, which was published in October 2012, is one of my most favorite cookbooks. It's full of delicious recipes arranged by season, lovely memories & stories, and gorgeous photography & food styling.

These pots de crème caught my attention immediately. The original recipe calls for hazelnuts and hazelnut butter but I used almonds and almond butter because that was what I had on hand. I also sprinkled some blueberries on top and liked the flavor combination a lot. Next time I may serve them with some vanilla-flavored sautéed apple cubes.

This is a wonderful, rich chocolate dessert for any occasion. I'm sure you too will fall in love with it.


Chocolate, Almond & Fleur de Sel Pots de Crème

recipe adapted from Small Plates & Sweet Treats by Aran Goyoaga, p. 62
recipe can also be found on her blog

30 g (¼ cup) almonds
500 ml (2 cups) unsweetened coconut milk
1 vanilla bean, split lengthwise & seeds scraped out
1 egg (L)
2 egg yolks (L)
50 g (¼ cup) coconut palm sugar
2 tbsp almond butter
60 g (2 oz) milk chocolate, finely chopped
60 g (2 oz) bittersweet dark chocolate (70 % cocoa), finely chopped
½ tsp fleur de sel

whipped cream, to serve
optional: blueberries or other berries or fruit, to serve

Preheat the oven to 180°C (350°F). Roast the almonds on a baking sheet for 5 to 7 minutes, or until fragrant. Let them cool and chop coarsely. Reduce the oven temperature to 150°C (300°F).

In a medium-sized pot, combine the coconut milk, vanilla bean, and seeds. Over moderate heat, bring to a low simmer.

In the meantime, in a medium-sized bowl, whisk together the eggs, egg yolks, sugar, and almond butter until (at least almost) lump-free.

When the coconut milk has come to a simmer, remove the pan from the heat. Remove the vanilla bean pod. Add both chocolates to the warm coconut milk and stir until the chocolates have melted.

Pour a little bit of the hot coconut milk mixture over the eggs while whisking. Slowly add the rest of the milk mixture and whisk until homogenous. Strain the mixture through a fine-mesh sieve into a clean pot or bowl. Add the fleur the sel and stir.

Pour the custard into 6 (4-ounce) oven-safe ramekins. Place the ramekins in a deep baking pan and place it on the oven rack. To create a water bath, carefully pour hot water into the baking pan to come half-way up the sides of the ramekins.

Bake the custards for 30 to 40 minutes. The custards are ready when the cream is set. Remove from the oven and let cool to room temperature, allowing them to set completely.

The custards can be enjoyed at room temperature or chilled. Personally, I prefer mine chilled. To serve, top with whipped cream, roasted almonds, and blueberries.


Oh and I have approximately 30 kilos of apples on my balcony… Recipe suggestions, anyone?