Chocolate Pots de Crème Recipe
This classic French dessert, Pots de Crème, features a rich and creamy chocolate custard that is velvety smooth and deeply satisfying. Made with simple ingredients like heavy cream, whole milk, egg yolks, and high-quality semisweet chocolate, this elegant treat is perfect for special occasions or a decadent everyday indulgence. The custard is gently cooked on the stovetop, then chilled until set, yielding a luscious and silky texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Custard Base
- 1 1/4 cups heavy cream
- 3/4 cup whole milk
- 5 large egg yolks
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
Chocolate Mixture
- 6 ounces semisweet chocolate, chopped
- 1/4 teaspoon espresso powder (optional)
For Serving
- Whipped cream (optional)
Instructions
- Heat cream: Combine the heavy cream and whole milk in a saucepan. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer with small bubbles forming along the edges. Remove the pan from the heat immediately to prevent boiling.
- Temper yolks: In a medium bowl, whisk the egg yolks until smooth. Slowly drizzle half of the hot cream mixture into the yolks while constantly whisking to avoid curdling. Pour the tempered yolk mixture back into the saucepan.
- Cook custard: Return the saucepan to medium-low heat and cook the custard gently, stirring constantly until it thickens slightly, about 2 minutes. Remove from heat and stir in the vanilla extract.
- Melt chocolate: Add the chopped semisweet chocolate, espresso powder (if using), and kosher salt to the custard. Let it sit for 1 minute to soften, then whisk until the mixture is smooth and fully combined.
- Strain custard: Pour the custard through a fine-mesh strainer into a clean bowl to remove any clumps or bubbles. Divide the strained custard evenly among six 4-ounce ramekins.
- Refrigerate: Cover the ramekins and refrigerate for at least 2 hours, or until the custard is set. Before serving, allow them to sit at room temperature for 15 minutes to soften slightly. Garnish with whipped cream if desired.
Notes
- If you prefer a coffee flavor, use the espresso powder; otherwise, it can be omitted without altering the texture.
- Use good quality semisweet chocolate for the best flavor and smooth texture.
- Tempering the egg yolks is essential to avoid scrambled eggs and to ensure a silky custard.
- Letting the custards sit at room temperature before serving helps enhance their creamy texture.
- The custards can be made up to a day in advance and stored in the refrigerator.
Keywords: pots de crème, chocolate custard, French dessert, creamy custard, elegant dessert
Find it online: https://kitchenbyclara.com/chocolate-pots-de-creme-recipe/
