Gluten Free Dairy Free Chocolate Pots Recipe
It’s been busy here at the Simply…Gluten-free household. I have finally finished my manuscript and photos for my book Simply…Gluten-free Desserts and sent it off to the publisher. 151 gluten free recipes with many of them dairy free, grain free and sugar free as well. Whew! It has been a labor of love but I’m glad to have the bulk of the hard work behind me.
Almost the minute I sent the book off I shot another episode of Daytime which will air this Thursday, April 1st. And no that is not an April Fool’s Day gag. That’s right another gluten-free cooking segment on a nationally syndicated morning show! This time I prepared not only a gluten-free dessert but a dairy-free dessert: Gluten Free Dairy Free Chocolate Pots.
The beauty of this dessert is that it is entertainment worthy yet work day simple. Just a few minutes of actual work, off to the fridge for a few hours and the most luscious, rich, velvety dessert is waiting for you, ready to be devoured.
Normally I serve these in tea or coffee cups but since Easter is coming up this weekend I thought how about egg cups? I mean what is more Easter than chocolate and eggs?
I even believe these are suitable for a Passover Dessert but honestly my maiden name is O’Neal, so as you can imagine Passover was not part of our family traditions. (I have since done a little research -and I do not believe that pure vanilla extract is appropriate for Passover so you may need to leave this out.)
With only four ingredients it is important to use the best quality dairy free chocolate you can afford. Chocolate chips are fine as long as they are not those store brands that have waxy fillers. Also don’t let your water get too hot, you want creamy chocolate pots, not chocolate scrambled eggs!
But before we get to the recipe, wanna see what it’s like on the set of Daytime?
Click here to see my cooking demonstration of this recipe on Daytime TV!
- 1 (13.5-ounce) can coconut milk (not light)
- 9 ounces dairy free dark chocolate , chopped (1 ½ cups) or good quality chocolate chips
- 1 teaspoon pure vanilla extract
- 1 large egg , lightly beaten
- Berries for garnish if desired
Bring 2 inches of water to a simmer in large saucepan. Turn the heat to low and keep the water at barely a simmer.
Shake the can of coconut milk well and pour into a heatproof mixing bowl that will fit over the saucepan without the bottom touching the simmering water. Add the chocolate and place over the sauce pan. Melt the chocolate, stirring it a few times. Once the chocolate has melted, whisk in the vanilla and then the egg. Continue whisking over the heat until the mixture is smooth.
Pour the mixture (I like to transfer the mixture into a pitcher or spouted measuring cup for easy pouring) into 6 small tea or cappuccino cups or ramekins and chill for 3 hours. Can be made a day ahead.
Garnish with berries if desired.
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