Chocolate Pots de Crème Recipe – French Special
Chocolate Pots de Crème are a classic French dessert that offers rich, creamy chocolate indulgence in a small, elegant serving. Perfect for special occasions or a luxurious treat, these custard-like desserts are surprisingly easy to make and can be prepared in advance.
- Prep Time20 min
- Cook Time55 min
- Total Time1 hr 15 min
Chocolate Pots de Crème Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 4 oz (115g) semisweet or bittersweet chocolate, finely chopped
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
How to make Chocolate Pots de Crème:
Preheat Oven: Preheat your oven to 325°F (160°C). Place 4 to 6 small ramekins or custard cups in a baking dish.
Heat Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until it just begins to simmer, then remove from heat.
Melt Chocolate: Add the chopped chocolate to the hot cream mixture and stir until smooth and fully melted.
Prepare Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until well combined.
Temper Eggs: Slowly pour a small amount of the hot chocolate mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling. Gradually add the remaining chocolate mixture, whisking ontinuously.
Strain Mixture: Pour the combined mixture through a fine-mesh strainer into a clean bowl or pitcher to remove any bits of cooked egg or undissolved chocolate.
Fill Ramekins: Divide the chocolate mixture evenly among the ramekins.
Bake: Carefully add hot water to the baking dish, ensuring it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
Cool: Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours before serving.
Recipe Notes:
Chocolate Choice: Use high-quality chocolate for the best flavor. Semisweet or bittersweet are both good options, depending on how rich you want your pots de crème.
Straining: Straining the mixture helps achieve a smooth texture by eliminating any curdled bits.
Serving Suggestions: Garnish with whipped cream, chocolate shavings, or a sprinkle of sea salt for added flavor and presentation.
