I know, I know, I’m really late to the party, but I’ve come with some super quick and easy dessert that are a chocolate-lovers dream and allergen-free, so nobody is left out! More on the whimsy side rather than the ‘hey it’s Halloween and I’m going all out!’ kind of dessert, but the rich, creamy chocolate will have you forget my lackluster efforts with some white chocolate bark for good measure and to keep this yin-yang in our chocolate universe. This is chocolate heaven, my friends – Halloween or otherwise.
The pot de creme is as creamy and decadent as its’ traditionally made fancy French cousin yet without all the fuss of whisking, custard-making, the eggs … blah blah blah. I took the short-cut route using a food processor and not-so-French dessert ingredients to hide a bunch of good fats – my version of a trick and a treat. Given the taste, you won’t miss a darn thing. HEH HEH.
I intended to call it chocolate pudding but that wouldn’t do it justice, this is richer and more like a custard by all means and will fool your “ugh it’s too healthy” critics. If I wasn’t serving this to my kids after-school tomorrow, I would have added a couple of teaspoons of espresso powder to kick up the chocolate flavor and ditch the ghosts on top. But it is Halloween, and I do want my boys to go to bed at a decent hour since it lands on a school-night. Next time.
The white chocolate ghosts idea came about from my frustration with seeing dairy-filled white chocolate bark at Whole Foods. It’s been teasing me for some time now. All I ever see are the ones made with dairy and soy. Why, WHY don’t they sell dairy-free white chocolate bark?! I had enough so I decided to make my own because one cannot live on dark chocolate alone.
Well, screw the white chocolate at Whole Foods, this recipe is pretty kick-ass and is as creamy and luscious as white chocolate bark that I remember. I added a chock full of things we love that are easily interchangeable with your favorite goodies. Some other fun goodies are gf/df peanut butter cups, pretzels, cookies – anything goes!
Oh, and a few things to mention about the ingredients before I go:
a) there is no hint of avocado flavor in the pot de creme when chilled b) the coconut oil is masked by the syrups and chocolate c) the kosher salt brings out the chocolate flavor d) the white chocolate doesn’t stay firm for longer than 20 minutes or so since there aren’t any stabilizing ingredients, so add them on just before serving 🙂
Witching you a safe and happy Halloween! 🙂
- FOR THE CHOCOLATE PUDDING:
- Makes about 5 cups
- *You will need a food processor or blender
- Ingredients:
- 4 large ripe avocados
- ¼ cup coconut oil
- 3 tablespoons blonde coconut nectar, or agave syrup (honey is another good option)
- 3 tablespoons pure maple syrup
- 1 teaspoon pure gluten free vanilla extract
- ½ teaspoon kosher salt
- 9 ounces (256 grams) 66-70% semi-sweet chocolate, chopped or wafers (I use Guittard wafers)
- 1 teaspoon coconut oil
- WHITE CHOCOLATE GHOSTS:
- recipe below
- mini chocolate chips for eyes and mouth (I use Enjoy mini chips)
- WHITE CHOCOLATE BARK:
- *Makes one ½ sheet pan of bark with an extra ½ cup for ghost decorations and dipped strawberries or bananas
- 1 cup raw cacao butter (sold in most health food stores)
- ¼ cup coconut oil
- 3 cups sifted confectioner’s (powdered) sugar
- 3 tablespoons coconut milk powder (sold in most health food stores)
- 1 teaspoon pure vanilla extract (or peppermint extract for a mint flavor)
- You will also need:
- toasted coconut chips
- dried tart cherries
- pumpkin seeds
- salted plantain chips
- or other favorite toppings
- *Prep time includes chilling time.
- CHOCOLATE PUDDING:
- Place peeled and seeded avocados, coconut oil, coconut nectar, maple syrup, vanilla extract, and kosher salt into a food processor. Puree for 2-3 minutes until completely smooth.
- Meanwhile set a medium saucepan with about 2-inches of water to simmer over medium heat with a glass bowl set over it (be sure the actual water droplets don’t touch the bowl). Add chocolate and 1 teaspoon coconut oil (I noted it separate because I tend to forget to divide the small amount), stir until melted.
- When melted, take the bowl off the heat and let it cool for 5 minutes before adding to the avocado puree. When ready, add into the food processor and puree for another minute until fully blended. Transfer into serving glasses, cover rims with plastic wrap (not directly on the pudding) then refrigerate for at least an hour. Serve chilled.
- Can be made a day in advance, any longer will bring out a strong avocado flavor. Can be frozen in a freezer-safe, airtight container for up to a month. Thaw in the refrigerator overnight.
- WHITE CHOCOLATE GHOSTS:
- Prepare a parchment, or wax paper lined plate or tray then scoop up a spoonful of melted white chocolate to draw free-form ghosts on the paper. I first made a circle for the head then pushed my spoon side to side for arms then spooned more chocolate to the head and pushed it down for the body.
- Mine are far from perfect if you like them more precise: pencil ghosts on the other side of the paper then follow the shape with a spoon.
- Freeze ghosts for at least 10 minutes or up to 2 days. Add eyes and mouth then stick into the pudding to stand upright. Serve immediately. The white chocolate does begin to soften after 15 minutes, so it’s best to add the ghosts just before serving.
- Prepare the same saucepan filled with 2-inches of water (if it has evaporated, or a double boiler) set over medium heat to simmer with a glass or other heat-safe bowl set over it. Add raw cacao butter and coconut oil to the bowl, stir as it melts until fully melted. Remove bowl from heat and let it cool for 10 minutes before adding sifted confectioner’s sugar, coconut milk powder, and vanilla extract. Whisk to combine until smooth.
- Set aside some white chocolate for ghosts (see how in pudding recipe) and dipping fruit, if using.
- WHITE CHOCOLATE BARK:
- Pour the white chocolate onto the parchment-lined baking sheet and spread evenly. Spread toppings throughout then chill in the refrigerator for 2 hours or up to 24 hours.
- Pierce areas with a sharp knife then lift edges to break off sections. Will remain fresh refrigerated in an air-tight container for up to a week. Can be frozen for up to 2 months.
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