Roasted Dandelion Root Mocha Pots de Crème
Silky chocolate pots de crème infused with roasted dandelion root—the brew's coffee-like bitterness deepens the chocolate into a caffeine-free mocha dessert.
These pots de crème borrow the magic of a mocha without a drop of coffee. Steeping roasted dandelion root in warm cream lends the custard a toasty, faintly bitter depth that makes the chocolate taste richer, darker, and more complex.
Because the roasted root is naturally caffeine-free, this is the dessert to serve after dinner without a second thought. You get all the grown-up, coffee-and-chocolate intrigue with none of the late-night caffeine.
Strain the infusion well so the custard stays glassy-smooth—you want the flavor of the root, never the grit. Slow, gentle heating and a fine sieve are the keys to that signature silky texture.
Top each pot with a cloud of lightly sweetened cream and a dusting of cocoa or a few flakes of sea salt. The contrast of cold cream against the dense, bittersweet custard makes every spoonful feel indulgent.
Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3 tbsp roasted dandelion root
- 170 g dark chocolate (70%), chopped
- 4 large egg yolks
- 3 tbsp sugar
- Pinch of salt
- 1/2 tsp vanilla extract
- Lightly whipped cream, for serving
- Cocoa powder or flaky sea salt, for garnish
How to make it
- 1Heat cream and milk until just steaming. Remove from heat, stir in roasted dandelion root, cover, and steep 15 minutes, then strain through a fine sieve.
- 2Rewarm the strained cream, pour it over the chopped chocolate, and whisk until smooth and glossy.
- 3In a bowl, whisk egg yolks with sugar and salt until pale, then slowly pour in the warm chocolate mixture while whisking constantly.
- 4Stir in vanilla, then strain the custard once more and divide among 4–6 small ramekins.
- 5Place ramekins in a baking dish, pour hot water halfway up the sides, and bake at 160°C (325°F) for 30–35 minutes until just set with a slight wobble.
- 6Cool, then refrigerate at least 3 hours. Top with whipped cream and a dusting of cocoa or flaky salt before serving.
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