So, here's the recipe, and my plans for veganizing the ingredients!
Extra-Bittersweet Chocolate Pots de Crème
Time: 55 minutes, plus chilling
1 1/2 cups heavy cream
1/2 cup whole milk
3 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
4 egg yolks
3 tablespoons sugar
1/8 teaspoon kosher salt
Crème fraîche or whipped cream, for serving.
1. Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
2. In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
3. Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
4. Bake until edges are lightly set (lifting foil to check) but center is still jiggly — it will set as it cools — 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.
So, I'm planning on replacing the cream with coconut milk and the normal milk with rice milk. That seems a fairly straight forward thing. But my next question is -- what do I replace the egg yolk with? My best guess is that silken tofu would work pretty well in their place, but I'm definitely open to suggestions on this one.
And, finally, does anyone know of a good vegan whipped cream/creme fraiche recipe? -- if there aren't any, I figure that I'll just use something else for a topping, but it does sound yummy.