Choc Pots De Creme


  • 400ml can Coconut Milk
  • 140gms Dark Chocolate broken into pieces
  • 1/2 cup fresh basil leaves washed and dried (trust us -its good!)
  • 2 tbsp Agave nectar
  • 1 tsp fresh orange zest
  • 1/2 tsp Vanilla Extract

1/4 tsp ground black peppercorns (again, trust us…)


  1. Warm the coconut milk in a small to medium sized pot on the stove. Not boiling but get it nice and hot.
  2. Break up the chocolate and put it into a blender/food processor. Add in the warmed coconut milk. Be sure to use a blender that can handle the heat and carefully attach lid to blend into a smooth chocolately milk.
  3. Once combined and smooth add in all other ingredients and blend thoroughly.
  4. Cool to room temp. mix can be strained if you choose before decanting into small serves. We made 4 pots in small port glasses but little jars would work too.
  5. Refrigerate for 3 hours or until form and enjoy.

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