Coconut Milk Pots de Crème and Edible Spoons

Say custard and I think, MEH. Add dark chocolate and give it a French name and my tastebuds perk up. Make it with coconut milk and serve it in a jar with an edible caramel chocolate spoon and I'm drooling puddles. These little Coconut Milk Pots de Crème and Edible Spoons will have you and your Valentine doing just that! Among other things...

Like taking out the trash, grocery shopping and doing the laundry. Not what you had in mind, huh! 😉

You likely already have everything you need on hand to whip up this delectable treat. I used coconut milk and coconut sugar to experiment with flavour, but you could just as easily sub in whole milk and granulated sugar. The espresso powder really heightened the chocolate flavour. You may omit it, but I highly recommend you don't.

The most time consuming and difficult part to preparing these Coconut Milk Pots de Crème and Edible Spoons was the wait. I allowed the custard to set overnight for approximately ten hours. A very long ten hours.

The spoons I made a few days ahead and stored them in an airtight container at room temperature. You may need to store them in a fridge if you live in warmer climates. The Callebaut Caramel Callets are milk chocolate with real caramel. They are amazing straight from the bag. However, I have found the flavoured chocolates aren't as ideal for molding, so I paired it with some plain milk chocolate, to add a little more cocoa solids. This provided a sturdier spoon.

I used red cocoa butter to add a camoflage pattern to the spoon (because love is a battlefield, didn't you know!). I'll show you how to make coloured cocoa butter in a future tutorial. You can also make fun little spoons by adding sprinkles, like the ones I made to accompany my No-Bake Pumpkin Pie Crème Brûlée.

For a devilishly delicious lover's treat, grab a few ingredients, cute little jars, patterned tissue paper, twine and chocolate spoons and you've got Valentine's Day in the bag jar!

More V-DAY treats and a freebie coming up! Stay tuned!

More Sweet Loving:

Cashew Butter Cup Hearts

Strawberry Shortcake Macarons

Gluten-Free Mini Heart Cookies

Coconut Milk Pots de Crème and Edible Spoons

Rich, creamy, dark chocolate pots de crème made with coconut milk and enjoyed with chocolate spoons.

Print Recipe

Prep Time: 20 minutes minutes

Cook Time: 10 hours hours

Total Time: 10 hours hours 20 minutes minutes

Course: Dessert

Servings: 4

Author: I Sugar Coat It

Ingredients

Pots de Crème

• 390 g coconut milk 1 ¾ cups
• 100 g dark chocolate ½ cup, I used Callebaut Dark Callets
• 1 vanilla bean
• 12 g espresso powder 2 tbsps
• 4 egg yolks
• 80 g organic coconut blossom sugar ⅓ cup

Chocolate Spoons

• 50 g caramel chocolate ¼ cup, plus additional for seeding
• 50 g milk chocolate ¼ cup, I used Callebaut Milk Callets
• a few drops of red cocoa butter

Instructions

Pots de Crème

• Preheat oven to 320ºF.
• Put some water on to boil in a kettle and set aside.
• Line the bottom of a baking pan with damp paper towel and place the mason jars on top, spacing them equally apart.
• Place the chocolate in a medium bowl and set aside.
• Cut the vanilla bean lengthwise and use the dull edge of a knife to scrape out the seeds.
• Add the coconut milk, vanilla bean seeds and espresso to a small saucepan and bring to a boil over medium heat.
• Remove the milk from the heat and immediately pour over the chocolate.
• Allow the milk to soften the chocolate for a few seconds before stirring. Use a whisk to stir the mixture until smooth.
• In a separate bowl, whisk the egg yolks and sugar together. The mixture is ready when it lightens a bit in colour and the whisk leaves a trail when lifted.
• Temper the yolks by adding some of the coconut milk mixture and mix well before whisking in the remaining coconut milk mixture to the yolks.
• Strain equal amounts of the mixture into the jars.
• Place the pan with the jars on the oven rack and fill the pan to halfway up the jars with the water from the kettle.
• Bake until set, approximately 30-40 minutes.
• Remove the pan from the over carefully. Remove the jars form the pan and place on a cooling rack. Allow to cool completely before placing in the refrigerator. Allow to set overnight.

Chocolate Spoons

• Over a double boiler melt the milk and caramel callets to 45º.
• Remove from heat and stir constantly, adding the reserved seeds until the chocolate reaches a working temperature of 28-29º.
• Heat the cocoa butter in the microwave to 32º.
• If using a silicone mold, place the mold on a small baking tray for stability. Use a paintbrush to drop a few random spots in the cavities. Allow to set for a few minutes.
• Pipe or pour the chocolate into cavities and tap the pan to release any air bubbles and level the chocolate. Use a scraper to remove any excess chocolate from the mold surface.
• Allow to set for about 15 minutes at room temperature before placing in the refrigerator.
• Remove from refrigerator after 20 minutes and carefully unmold.

Notes

You will need:
mason jars
spoon mold

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