1tablespooncocoa powder (I use Dutch-process, but natural should work, too)
1large egg
2large egg yolks
1/4cupcoconut sugar (or unrefined or brown cane sugar)(1.25 ounces / 35 grams)
1tablespoondark rum
For serving:
3/4cupheavy whipping cream(175 mL)
1tablespooncoconut sugar
1/2teaspoonvanilla extract (preferably Tahitian)
splash dark rum, to taste
cacao nibs
flaky salt, such as Maldon
Instructions
Make the Pots de Crème:
Position a rack in the center of the oven and preheat to 300ºF (150ºC). Place six (four-ounce) ramekins, canning jars, or small coffee cups in a baking pan with 2-inch high sides.
In a medium saucepan, gently warm the coconut milk with the vanilla pod and seeds until the coconut milk is steamy-hot, swirling occasionally. Cover and let steep 10 minutes. Remove the vanilla pod (you can rinse, dry, and save it for another use). Whisk in the salt, chocolate, and cocoa powder until completely smooth.
Meanwhile, whisk together the egg, egg yolks, and coconut sugar in a medium bowl. Slowly whisk the warm chocolate mixture into the egg mixture until smooth, then whisk in the rum.
Transfer the custard to a measuring pitcher and carefully divide it evenly among the ramekins in their baking pan. Pour enough hot water to come halfway up the sides of the jars. Carefully transfer the pan to the oven.
Bake the custards until they are mostly set and wiggle like Jell-o when you give the pan a gentle shake, 30-45 minutes. Let the custards cool slightly, remove from the pan, and let cool to room temperature. Chill the custards until set, about 3 hours (or cover and chill for up to 3 days).
Make the whipped cream:
Whip the cream with the coconut sugar, vanilla extract, and rum until it holds soft peaks. Serve the pots de crème dolloped with the whipped cream and topped with a few cacao nibs and flakes of salt.
Notes
Inspired by the Chocolate, Hazelnut and Fleur de Sel Pot de Crème from Small Plates and Sweet Treats by Aran Goyoaga.Tahitian vanilla bean and extract make these puddings extra-special, though they will still be delicious made with Madagascar Bourbon vanilla. You can use only half a bean if you want to conserve the precious things; I used 1 small one here. Do be sure to use a good dark chocolate with 70% cacao mass; Scharffen Berger and Guittard are two that I like.4-ounce mason jars are a pretty and practical alternative to ramekins, and they make pots de crème that are just the right size; you can order them here. Heat-proof espresso cups work, too. If you want these to be completely dairy-free, try using coconut whipped cream for the topping.Nutritional values are based on one of six servings.