Demystifying Wine & Food | Chocolate Pots de Crème

Vegan, Gluten Free, Soy Free

Serves about 12 4-ounce servings


List of Ingredients

2-13.5 oz. cans coconut milk

¾ cup water

1 Tbsp. agar flakes

12 oz. dark chocolate, preferably 70% cocoa

2 Tbsp. pure maple syrup

1/8 tsp. vanilla extract

1/8 tsp. sea salt

Finely chopped toasted nuts* and/or seasonal fresh fruit or compote



  1. In a heavy bottomed saucepan, bring coconut milk to a boil.  Reduce the heat and simmer until reduced by half.
  2. Place the water and agar flakes in a small saucepan and bring to a boil, stirring constantly until the agar flakes have dissolved, about 5 minutes.  Set aside until ready to use.
  3. On low heat, add the chocolate to the reduced coconut milk and stir until the chocolate has melted.  Add the agar liquid**, maple syrup, vanilla and salt.  Stir until well combined.
  4. Remove the chocolate mixture from the heat and pour about 4 ounces portions into ramekins.  Cool to room temperature before covering with plastic wrap and refrigerating to fully chill and set pot de crème.
  5. To Serve:  Garnish with finely chopped toasted nuts and/or seasonal fresh fruit or compote.

 *Toast nuts at 325°F for about 7-10 minutes or until golden brown.

**Strain agar liquid through a fine sieve when adding to the  chocolate mixture.


Recipe courtesy of Corrie Beezley, Chef and Wine Educator for HALL Wines.

I am 21+ years old.