Ingredients
Scale
- 9 ounces carob or dark chocolate chips
- 1 ½ cups almond milk
- ½ cup iced coffee beverage (in the refrigerator section at the store)
- 6 large egg yolks
- 5 tablespoons granulated sugar
- ¼ teaspoon kosher salt
Instructions
- In a medium saucepan bring the almond milk, coffee, sugar, and salt to a simmer.
- Add the carob or chocolate in three installments, whisking each in fully before adding more.
- Remove the pot from the heat. In a medium bowl, place the egg yolks. Slowly whisk in about ½ cup of the hot chocolate mixture.
- Return the pot to low heat and add the egg mixture to the pot. Whisk until the mixture thickens, about 5 minutes.
- Remove from the heat and pour into serving vessels. Chill until thickened and set, about 2 hours. Pot de crème may be stored in the refrigerator for up to 2 days.
Notes
Recipe adapted from Arnold Myint
Additional chilling time is necessary
- Prep Time: 10 minutes
- Cook Time: 10 minutes