Small pots of chocolate-hazelnut cream {vegan}

petits pots de crème chocolat-noisette

Quand on entend lait végétal on pense souvent au lait de soja, mais là on va varier et on va utiliser du lai de noisettes. J’utilise à la maison plutôt les « laits » ou « jus » végétaux de riz, d’avoine, d’épeautre, de noisette, d’amande… Aujourd’hui je vous propose des petits pots de crème chocolat-noisette, une association qui fonctionne à merveille (quoi ?! Qui n’aime pas les pâtes à tartiner ?!!!) et tellement régressive !

J’utilise donc pour cette recette du lait de noisette, but you are free to give another taste to your little pots by using another vegetable milk. Plus it's light, digestible and without complexes !

Recette Petits pots de crème chocolat-noisette

So you try ?! In any case, We, it has become our favorite dessert.

Small pots of chocolate-hazelnut cream {vegan}

Ingredients (pour 10 small pots)

  • 1 liter of hazelnut vegetable milk
  • 300 g of strong dark chocolate
  • 5 c. to s. cane sugar
  • 1 c. at c. powdered agar-agar

Description

Heat the vegetable milk, sugar and agar-agar in a saucepan, bring to a boil for 2 min.

Remove from the heat, add the chocolate pieces and whisk vigorously until all the chocolate is well melted and obtains a foamy consistency..

Divide into small jars and refrigerate for 3 minimum hours.

Petits pots de crème chocolat-noisette

Emilie

Photos edited on 04/04/2014

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Small pots of chocolate-hazelnut cream {vegan}

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51 Comments
  • ladymilonguera
    29.4.12

    These little pots of cream must have delighted some gourmets…

    Respond
  • BoopCook
    30.4.12

    hmmm excellent

    Respond
  • Whoa
    30.4.12

    A real gourmet delight, these little pots of cream ! I note 😉

    Respond
  • The lemon
    30.4.12

    Your little pots look very tasty to me !

    Respond
  • pigut
    1.5.12

    Mmm thank you for these very pretty vegetable creams !

    Respond
  • Mama Dine
    10.2.13

    A little wink for you at my place tomorrow :))) Kisses to both

    Respond
  • Line
    4.4.14

    These photos… are beautiful !
    It gives the taste !
    bises X

    Respond
  • Before la Fourmi
    6.4.14

    Very appetizing these little creams, and the photos are to be devoured!

    Respond
  • Olympus
    8.5.15

    Best chocolate cream ever… With homemade hazelnut milk, any industrial cream can be used.
    Favorite dessert here too now !
    Thank you so much.

    Respond
    • Emilie
      12.5.15

      Oh awesome, thank you very much Olympe 😉

      Respond
  • nina
    12.7.15

    How long can they be kept? ?
    if we avoid eating everything the same day 😉

    Respond
    • Emilie
      23.7.15

      Sorry for the late response but we can easily keep them 5 days !

      Respond
  • mistinguette
    30.7.15

    made yesterday and devoured the same evening ! they are very light and have a very good nutty taste , my only regret is not having had dark chocolate on hand , so I added hazelnut milk , I mixed it in ways that only had broken pieces and they came to the surface , It was more convenient for those at home who don't like splinters to remove them. (the top with a small spoon) otherwise underneath the texture is similar to flan (flanby) chocolate hazelnut version , everything is gone ! and to say that I didn't know what to do with my hazelnut milk …
    @++mistinguette

    Respond
    • Emilie
      20.8.15

      Thank you very much Mistinguette, I see that these little creams are popular and I am more than delighted 😉

      Respond
  • Alex
    1.9.15

    My little pots are in the fridge, we’re waiting for the tasting this evening 😀

    Respond
  • Audrey
    13.10.15

    Bonjour, can we vary it by using almond plant-based drink?, rice or other ?
    I wouldn't want this to change the behavior of the cream when cooking..

    Respond
    • Emilie
      8.11.15

      Yes No problem, it works with any plant-based milk !!!

      Respond
  • lafaille
    2.12.15

    Delicious little creams and to my great astonishment they hold up really well, the texture is super pleasant and the taste is great… I just added a little less sugar , 3c instead of. 5 and it was very good and super light…I'm trying the next ones with almond milk 😉
    Thank you very much for this recipe which has won fans !!!

    Respond
    • Emilie
      15.12.15

      Oh great, I’m delighted that they found fans 😉

      Respond
      • Clementine
        15.5.20

        Bonjour,
        What can I replace agar agar with?? Cornstarch? If yes, same quantity? Thank you so much!

        Respond
        • Emilie
          17.5.20

          Agar agar is not replaceable because it gives a gel-like texture, Sorry !

          Respond
  • Nasturtium
    26.1.16

    Mine are very heavy 🙁 I think 300 gr of chocolate (pastisserie chocolate) pour 1 liter of milk is way too much …. But I'm not giving up yet ! 🙂

    Respond
    • Emilie
      28.2.16

      Bizarre, here they are perfect like that !

      Respond
  • Bénédicte
    19.3.16

    Very pretty! It makes you want! Merci!

    Respond
  • Crystal
    1.5.16

    Test in progress for 3 pots and tasting this evening. From here I have the smell of hazelnut coming back to me, I'm eager to!! Thank you for this recipe
    However, no sugar for us, the hazelnut milk already seemed very sweet to me. To have…

    Respond
    • Emilie
      11.5.16

      Yes for sugar it depends on taste 😉 Thanks Kristell !

      Respond
  • caroline
    26.5.16

    I tested this recipe with almond milk (I had some left 1/2 liter and I didn't want to lose it). It succeeded ! My father, rather wary when it comes to testing my vegan recipes really liked it ! Thank you for the recipe and the sublime photos.

    Respond
  • sandrine
    30.5.16

    hello I had a problem with the texture it was rather grainy is this normal?

    Respond
    • Emilie
      11.11.16

      Normally no, it may be when adding the agar agar, That's all I can see !

      Respond
  • Dorine
    2.10.16

    So I completely missed it, I don't understand….

    Respond
  • Virginia
    10.4.17

    bonjour, I would like to make this recipe but with unsweetened cocoa powder, is it possible ? How many should we put please ? merci

    Respond
  • Escaping
    3.7.17

    Can you replace dark chocolate with non-sugar powdered chocolate? ?

    Respond
    • Emilie
      12.7.17

      Yes but cocoa butter should be added to the recipe (environ 50 g) so that the cream has the same texture !

      Respond
  • Aurelia
    20.1.18

    The agar-agar did not take at all. However, I boiled for 2 minutes. 🙁

    Respond
  • Sylvia
    21.1.18

    I couldn't get it to foam at all when adding the chocolate.. It is therefore very liquid, like chocolate milk! I'm waiting for them to cool down but I doubt they will end up having the texture of the photos… What do you think I missed?? I cut the recipe into 3 to test, except the agar agar I added a little more than a third.
    Merci!

    Respond
    • Emilie
      22.1.18

      This texture is completely normal, in fact you have to emulsify as you did. Agar agar gives texture as it cools. I hope you liked them !

      Respond
  • latabledeclara
    6.11.18

    I think I'm going to be seduced by your recipe. …

    Respond
  • LIME
    1.12.18

    Prepared with 1 liter of almond and hazelnut milk, 4 gr of agar-agar et 300 gr of dark chocolate 85 %, light and very foamy cream..!
    Thank you Emile for your recipe

    Respond
  • Leah
    11.10.20

    Bonjour, Thank you for this delicious recipe. It is simple to make and above all very delicious.!!
    Leah

    Respond
    • Emilie
      14.10.20

      Thank you very much Léa for this feedback, that’s really nice :)

      Respond