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Chocolate Pots de Crème marries the decadent flavor of dark chocolate with a silky, creamy texture, to create an indulgent French classic that transcends ordinary pudding. Perfect for chocolate lovers, it’s an impressive yet easy dessert!
Easy Chocolate Pots de Crème Recipe
Elegant enough to impress yet simple enough for a family dinner, chocolate pots de crème are a French dessert that combines the luxuriousness of high-quality dark chocolate with the creaminess of custard. Gently baked in a water bath, they have a dreamy texture that is both dense and delicate, like a thicker, richer, older cousin of chocolate pudding.
Why You’ll Love Chocolate Pots de Crème
- Easy Elegance! Despite its gourmet appeal, this recipe is surprisingly simple to make using everyday basic ingredients. It allows even the most amateur cooks to bring a touch of French elegance to the table.
- Creamy Rich Chocolate! The rich chocolate flavor, combined with the creamy, velvety texture of this dessert, is a sensory delight. Each spoonful is incredibly smooth, offering a comforting yet luxurious mouthfeel enriched with chocolate.
- Make Ahead Dessert! You can whip up these chocolate pots de crème ahead of time and store them in the fridge until ready to serve. This makes this dessert perfect for busy weekends or dinner parties.
Ingredients You’ll Need
- Heavy Cream: The foundation of this dessert, it provides a rich and smooth base.
- Whole Milk: Adds to the creamy texture in combination with the heavy cream.
- Dark Chocolate: Choose a high-quality chocolate with at least 70% cocoa content for the most intense flavor. You can also use semisweet chocolate or bittersweet chocolate if you prefer.
- Egg Yolks: They thicken the mixture, giving it a custard-like silky consistency.
- Granulated Sugar: Adds sweetness and balances the bitterness of the chocolate.
- Vanilla Extract: An essential flavor enhancer that rounds out the chocolatey goodness. Don’t skimp on the quality!
- Salt: A pinch brings out all the other flavors and adds depth. Kosher or sea salt works best.
- Whipped Cream: Fluffy whipped cream adds a light and airy finish.
- Chocolate Shavings: Used for garnish to enhance the visual presentation of the chocolate pots de crème.
Crafting this French classic is a fairly easy process. This simple recipe will guide you through each step, ensuring that you create a decadent chocolate dessert that’s sure to impress.
Make The Custard
Begin by gently heating the heavy cream and milk in a medium saucepan over medium-low heat just until it begins to simmer. Then, remove it from heat and add the finely chopped chocolate while stirring continually until fully melted and smooth.
In another mixing bowl, whisk the egg yolks together with granulated sugar until the mixture is pale and has thickened slightly. Next, add a small amount of the hot chocolate mixture to the egg yolks while whisking continuously. Now, while still constantly whisking, slowly add the rest of the chocolate mixture until fully combined.
Finally, mix in the vanilla extract and a pinch of salt to complete the custard.
Bake The Custard
First, place 6 ramekins in a deep baking dish or roasting pan. Next, pour the chocolate mixture through a fine mesh sieve evenly into the ramekins. Then carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins.
Now, transfer the baking pan with the ramekins into an oven preheated to 325°F (165°C) and let the pots de crème bake for about 25 to 30 minutes or until they set around the edges but still jiggle a little in the middle.
Let Them Set And Serve
Once done, carefully remove the ramekins from the water bath and let them cool completely to room temperature. Then cover each pot de creme with plastic wrap and put them in the refrigerator to set for at least 4 hours.
When ready to enjoy, top each one with a dollop of whipped cream and a sprinkle of grated chocolate right before serving.
Frequently Asked Questions
How can I customize the dessert?
You can easily create new variations. Add a little espresso powder for a mocha flavor or orange zest for a citrus touch. Consider adding a touch of sophistication with liqueurs like Grand Marnier, Amaretto, or Irish cream. And don’t forget you can use other toppings like fresh berries, toasted nuts, caramel sauce, or a pinch of sea salt.
What is the difference between pots de crème and mousse?
While both are chocolate-based desserts, pots de crème is a dense and creamy baked custard. In contrast, mousse is lighter, airy, and typically not baked.
What’s the difference between a mousse and a pudding?
Mousse is a light, fluffy dessert often made with whipped cream or egg whites, which gives it an airy texture, while pudding is a denser and creamier dessert, often cooked and thickened with eggs or starch.
Expert Tips
- Select the right chocolate. The quality and type of chocolate you use will significantly impact the flavor of your dessert. It’s important to choose high-quality chocolate with at least 70% cocoa for a rich and intense chocolate flavor.
- Temper the eggs properly. To avoid curdling the eggs, it’s crucial to temper them properly by gradually adding the hot chocolate mixture to the egg yolks while whisking continuously. This gentle incorporation of heat prevents the eggs from scrambling and ensures a smooth texture.
- Strain the custard. To achieve the classic silky texture of chocolate pots de crème, use a fine-mesh sieve to pour the mixture into the ramekins. This step removes any bits of egg or unmelted chocolate.
- Don’t skip the water bath. Baking the custards in a water bath is essential for even cooking. This method provides gentle heat around the custards, preventing them from cracking.
- Monitor the Baking time. The key to perfect pots de crème is baking them just until they are set around the edges but still slightly wobbly in the center. Overbaking will result in a firmer texture, losing that signature creamy consistency.
- Cool and chill properly. Allow the desserts to cool at room temperature before covering and refrigerating. This gradual cooling process helps prevent the formation of condensation on the surface.
Storage
You can store chocolate pots de crème in the refrigerator for up to 4 days. Just ensure they are tightly covered with plastic wrap to maintain their texture and prevent absorption of other flavors that may be lingering in your fridge. Then add the whipped cream and grated chocolate right before serving.
It’s also possible to freeze them for up to 2 months and let them thaw out in the fridge before serving. However, it’s important to note that freezing may slightly alter the texture of the dessert.
Discover Other Delicious Desserts
- No Bake Chocolate Oatmeal Cookies
- Baklava Recipe
- New York Cheesecake
- Burnt Basque Cheesecake
- Slow Cooker Chocolate Candy
- Red Velvet Sheet Cake
Chocolate Pots de Crème
Ingredients
- 2 cups heavy cream
- ½ cup whole milk
- 5 ounces dark chocolate 70% cocoa, high quality, finely chopped
- 5 large egg yolks
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
To Serve
- whipped cream
- chocolate grated
Instructions
- Preheat the oven to 325°F (165°C). Boil a kettle of water for a water bath later. Arrange six ramekins or small ovenproof dishes in a deep baking dish.
- In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until it begins to simmer, then remove from heat.
- Add the finely chopped dark chocolate to the hot cream mixture, stirring continuously until the chocolate is fully melted and the mixture is smooth.
- In a separate mixing bowl, whisk the egg yolks with granulated sugar until the mixture is pale and slightly thickened.
- Gradually add a small amount of the hot chocolate mixture to the egg yolks, whisking constantly. Continue adding the chocolate mixture slowly, whisking continuously until fully combined. This process is called tempering, and it prevents the eggs from curdling.
- Stir in the vanilla extract and a pinch of salt.
- Pour the chocolate mixture through a fine-mesh sieve into the ramekins, dividing it evenly.
- Carefully pour the boiling water into the baking dish to reach halfway up the sides of the ramekins. This water bath (or bain-marie) ensures even and gentle cooking.
- Place the baking dish with ramekins in the preheated oven and bake for about 25-30 minutes. The pots de crème should be set around the edges but still slightly wobbly in the center.
- Carefully remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or until fully set.
- Before serving, top with a dollop of whipped cream and sprinkle with grated chocolate or a dusting of cocoa powder, if desired.
Tips & Notes:
- Chocolate Quality: The better the chocolate, the better the pots de crème. Opt for a high-quality dark chocolate with 70% cocoa for that deep, rich flavor.
- Egg Yolks: Make sure to separate your yolks cleanly. Any egg white can affect the smoothness of your pots de crème.
- Tempering Eggs: When combining the egg yolks with the hot chocolate mixture, do it gradually. This is your safeguard against scrambled eggs in your dessert.
- Straining: Don’t skip the straining step—it ensures your dessert is smooth as silk, free from any bits that could interrupt that creamy texture.
- Baking: The pots are done when they have a slight wobble in the center—think “set on the edges but jiggly in the middle.”
- Chilling Time: Patience is key. The pots need to chill for at least 4 hours to set properly, but they can also be made a day ahead.
