Chocolate + Pumpkin Pots de Crème

>> Tuesday, November 25, 2014

I fell out of love with food blogging for a while. Had you noticed? Something about planning and cooking ahead with the intention of photographing my meals just didn’t feel right. Instead, I favored making basic, tried-and-true dishes and just, well, eating them. Imagine that! But -- as often happens -- I have gotten over the hump and feel like blogging some recipes again.

Which brings us to this Chocolate + Pumpkin Pots de Crème. I’ve been dreaming up this dessert for a  while, and when I was drafting up our Thanksgiving menu, I thought -- why not do it this year? I’ve never learned to properly bake or craft desserts using eggs, which is critical for a traditional crème, so I thought using some arrowroot (like I do in pies) might help firm things up. And it did!

If you’re looking for a last-minute (10 minutes to make then just time to chill), simple, and somewhat healthy ending for your holiday meal, I suggest giving this treat a try. I think the next time I make it, I’ll use maple syrup versus sugar, so I’ll be sure to let you know how that turns out.

And, yes, I’m currently licking the (baby) spoon as I type this post.

Wouldn’t you?

Makes 4 generous ramekins (or 8 champagne flute servings).

What you’ll need . . .

  • 1/3 cup soy or almond milk 
  • 1 teaspoon vanilla extract
  • 1-1/2 tablespoons arrowroot powder 
  • 1-1/3 cups pumpkin puree 
  • 1/3 cup raw turbinado sugar 
  • 1 cup bittersweet chocolate*
  • 1/3 cup unsweetened cocoa powder 
  • Sliced almonds, for topping

* This recipe is vegan if you use vegan bittersweet chocolate. I have a huge bag of Ghiardelli bittersweet baking chips, which have milk fat in them. But it’s easy to find dark bittersweet chocolate without any dairy.

Method . . .

  1. In a medium saucepan, whisk together the milk, extract, arrowroot powder, sugar, and pumpkin puree until smooth. Keep stirring over medium-low heat until mixture is hot.
  2. Toss in the chocolate chips and lower heat slightly. Stir with your whisk until completely melted. Then whisk in the cocoa powder until the mixture is completely smooth.
  3. Immediate pour into whatever you’re serving the dessert in. I like the champagne glasses for small tastes. And, actually, I made this recipe using one of my old pie mixes as an inspiration, so you can also pour this mix into a prepared pie crust and let it set if that’s more your style.
  4. Then place them in your fridge to set for around a half hour (longer for a firmer texture).
  5. To serve, simply top with some sliced almonds (or maybe some coconut whip!). 

So, what do you think? 

More recipes like this one? 

Since I stopped making so many recipes specifically for the blog, I’ve found that foods that require only 5-10 ingredients are the ones that make me the happiest. And the ones that mix together the fastest also tend to be those that make repeat appearances in my kitchen. I’ll be back tomorrow with a satisfying vegetable puree that can substitute in for mashed potatoes and transform into an amazing leftover dinner. Just roast, blend, and serve.

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