If there’s such a thing as kid comfort food, I think chocolate pudding would have to be it. Adults have mac and cheese, nachos, grilled cheese. Hmmm, I’m sensing a cheese theme here. Kids like pudding. When I was planning out our fancy Valentine’s Day Dinner, of course I had to come up with something for dessert.
The Kid only has so much tolerance for my cooking adventures so I wanted to make dessert more mainstream and kid palate-friendly. Or did I? <Insert evil laugh here.> I opted for a fancy, pinkies up version of chocolate pudding in the form of Chocolate Pots de Creme. WT…?! It’s richer and thicker than pudding, but it’s still close enough to make The Kid happy.
The official translation is pot of chocolate custard. LOL, you can see why it goes by the French version. “Hey, here’s your pot of custard.” Yeah, not so much. Custards are usually made with cream, milk, egg yolks, and other rich ingredients. Because The Kid has a dairy allergy, I had to experiment and create a dairy free version.
Dairy Free Chocolate Pots de Creme
- 2 egg yolks
- 1/2 cup unsweetened vanilla coconut almond milk
- 1/4 cup unsweetened vanilla almond milk
- 1/2 cup (85g) mini dairy free chocolate chips
Whisk the egg yolks in a small bowl until thick and creamy. Set aside for a bit. Heat the milks over medium heat until just before boiling. Little bubbles will start to appear to let you know it’s close.
Remove from heat. Add about a 1/4 cup of the hot milk to the egg yolks while whisking the entire time. Don’t skip the whisking part. You are slightly heating the egg yolks but you don’t want to cook/scramble them. Add another 1/4 cup of the milk and repeat.
Pour the milk/egg yolk mixture into the pot with the rest of the milk, while stirring. Return to heat and cook for about 2 – 3 minutes until it starts to thicken. Remove from heat and stir in the chocolate chips until smooth and creamy.
Pour into small bowls and refrigerate a couple hours until firm. Makes 2 servings at approximately 312 calories each – 6g protein, 27g carbs, and 20g fat.
Not bad for a little chocolate dessert indulgence and it was simple to make. If I had tried, I could have lowered the calories a bit by using unsweetened cocoa and stevia but a treat every now and then makes life fun. Each serving was about 1/2 cup so it’s a pretty large and rich tasting dessert. You could even split it if you wanted.
I was lucky to even get a bite since there was some mysterious vortex effect going on while The Kid ate them both. I’d say that was a seal of approval. 😉