Chocolate Pots de Crème: The Ultimate Chocolate Experience

If you are a fan of chocolate, you are in for a treat with these chocolate Pots De Creme. Whether you are serving guests, making a special indulgence for yourself, or treating your loved ones, this dessert is sure to satisfy your sweet tooth. One spoonful of the decadent, creamy, and chocolatey dessert is all it takes to hit the spot.

Creamy-and-Rich-Chocolate-Dessert.

These chocolate pots de crème are the ultimate chocolate experiences

A little bit of history:

What is Pot de Crème?
Pot de Crème is a delicious French dessert custard that originated in the 17th century. The name, translated, means “pot of custard” or “pot of cream”, which also refers to the porcelain cups in which the dessert was served.

Whether-you-are-hosting-a-fancy-dinner-or-a-festive-lunch,-you-cannot-go-wrong-with-these-classic-pots-de-creme.

I have a weakness for anything chocolate. Whether it is in a delicious chocolate cake or some chocolate chip cookies, chocolate is just right. So I’m excited to bring you This dessert, which is both luxurious and easy to make. Whether it’s a fancy dinner or a festive lunch, you cannot go wrong with these classic pots de creme.

CHOCOLATE POTS DE CRÈME INGREDIENTS:

Chocolate-Pudding-Recipe

Heavy cream: The heavy cream helps to make the chocolate custard creamy, thick and delicious.
Whole milk: To make these pot de creme I use full-fat milk which makes the custard have a rich consistency.
Chocolate: I use a combination of 70% Cacao Extra Bittersweet Chocolate bar chopped and semisweet chocolate chips.
Eggs: You’ll only need egg yolks for this recipe. But save the egg whites to make an egg white scramble. Do not use whole eggs, you will get different results if you do. Also important: When baking, it’s best to mix in your eggs when they are at room temperature.
Granulated Sugar:  This recipe has just the right amount of sweetness. 
Special equipment: You will need six ramekins that are 6 ounces each.

How to Make Chocolate de Crème

Chop the chocolate bar: Choose a sharp, heavy chef’s knife and press down firmly and evenly on the chocolate bar, beginning with the corners and angling the knife slightly outward. I use a combination of 70% Cacao Extra Bittersweet Chocolate and semi-sweet chocolate chips to make these Chocolate Pots de Creme.

I-use-a-combination-of-semi-sweet-chocolate-bar-and-chocolate-chips-to-make-Chocolate-Pots-de-Creme

 Add the milk and heavy cream to a medium saucepan. Bring to a simmer over medium heat.

Add-the-milk-and-heavy-cream-to-a-medium-saucepan.-Bring-to-a-simmer-over-medium-heat.
Remove the pan from the heat and add the chopped chocolate bar and the chocolate chips. Whisk until the chocolate is melted and the mixture is smooth.

Easy-Chocolate-Recipe

 In a large mixing bowl, whisk the egg yolks and sugar. You’ll only need egg yolks for this recipe. But save the egg whites to make this Egg white scramble over Avocado Toast. We don’t like wasting!

In-a-large-mixing-bowl-whisk-the-eggs-and-sugar

Pour the hot chocolate cream mixture into the egg yolk mixture while whisking continuously.

Pour-the-hot-chocolate-cream-mixture-into-the-egg-yolk-mixture-while-whisking-continuously

Whisk until all is well combined.

Whisk-until-the-custard-is-smooth
 Then, strain the mixture through a fine mesh strainer into a bowl.

Strain-the-mixture-through-a-fine-mesh-strainer-into-a-bowl. Let it cool for 10 minutes, and using a spoon, skim any foam from the surface.

Using-a-spoon,-skim-any-foam-from-the-surface-of-the-chocolate-mixture.

Divide custard among ramekins:

Preheat oven to 325°.

How-to-make-Chocolate-Pots-de-CremePlace ramekins in a large baking dish and divide the chocolate mixture among the ramekins.

Set-ramekins-in-a-large-baking-pan-or-roasting-pan

Divide-the-chocolate-custard-within-the-ramekins.

Cover the ramekins with foil and carefully pour in hot water to come halfway up the sides of the ramekins. Place the pan into the oven and bake custards until set but still jiggly in the centers when gently shaken, 50–60 minutes. 

Cover-the-ramekins-with-foil-and-carefully-pour-in-hot-water-to-come-halfway-up-the-sides-of-the-ramekins.

Carefully remove the foil, and transfer the ramekins to a wire rack. Let it cool and then, cover each pot de crème with plastic wrap. Refrigerate custards until cold, at least 2 hours, or until they’ve completely set.

Easy-Chocolate-Dessert

I love to garnish them with whipped cream and chocolate shavings.

Delicious-Chocolate-Dessert

STORAGE TIPS

  • Cover any leftover ramekins with plastic wrap and store them in the fridge for 3 to 4 days.
  • When you’re ready to enjoy one, let it sit at room temperature for about 15 minutes to soften.

Rich-chocolate-custard.

Treat-yourself-to-a-scrumptious-homemade-Chocolate-Pot-de-Creme

Chocolate Pots de Crème: The Ultimate Chocolate Experience

If you are a fan of chocolate, you are in for a treat with these chocolate Pots De Creme. Whether you are serving guests, making a special indulgence for yourself, or treating your loved ones, this dessert is sure to satisfy your sweet tooth. One spoonful of the decadent, creamy, and chocolatey dessert is all it takes to hit the spot.
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: French
Keyword: Chocolate Custard
Prep Time: 25 minutes
Cook Time: 1 hour
Chill time:: 2 hours
Total Time: 3 hours 25 minutes
Servings: 6 to 8 servings
Calories: 456kcal

Equipment

  • 6 Ramekins You will need six ramekins that are 6 ounces each.

Ingredients

  • 2 cups heavy cream
  • ½ cups of whole milk
  • 1 (4oz.) bittersweet or semisweet chocolate bar chopped
  • ½ cup chocolate chips semi sweets
  • 6 large egg yolks
  • cups of sugar

Instructions

How to Make Chocolate de Crème

  • Chop the chocolate bar: Choose a sharp, heavy chef’s knife and press down firmly and evenly on the chocolate bar, beginning with the corners and angling the knife slightly outward. I use a combination of semi-sweet chocolate bar and chocolate chips to make these Chocolate Pots de Creme.
  • Add the milk and heavy cream to a medium saucepan. Bring to a simmer over medium heat.
  • Remove the pan from the heat and add the chopped chocolate bar and the chocolate chips. Whisk until the chocolate is melted and the mixture is smooth.
  • In a large mixing bowl, whisk the egg yolks and sugar.
  • Pour the hot chocolate cream mixture into the egg yolk mixture while whisking continuously. Whisk until all is well combined.
  • Then, strain the mixture through a fine mesh strainer into a bowl.
  • Let it cool for 10 minutes, and using a spoon, skim any foam from the surface.

Divide custard among ramekins:

  • Preheat oven to 325°.
  • Place ramekins in a large baking dish and divide the chocolate mixture among the ramekins.
  • Cover the ramekins with foil and carefully pour in hot water to come halfway up the sides of the ramekins. Place the pan into the oven and bake the custards until set but still jiggly in the centers when gently shaken, 50–60 minutes.
  • Carefully remove the foil, and transfer the ramekins to a wire rack. Let it cool and then, cover each pot de crème with plastic wrap. Refrigerate custards until cold, at least 2 hours, or until they’ve completely set.
  • I love to garnish them with whipped cream and chocolate shavings. Enjoy!

Notes

What is the difference between chocolate pudding and pot de creme?
While both chocolate pudding and chocolate pot de crème have a similar texture and flavor, they aren’t quite the same. The pudding is thickened with starch, while the pot de crème is gently set with just the egg yolks.
Make This Recipe in Advance
 Because these are best chilled, make them a day ahead, cover them, and refrigerate them until you’re ready to garnish and serve them. Take them out about 30 minutes before you plan on serving them.
Storing: This Chocolate Pot De crème can be stored, covered, in the refrigerator for 2-3 days. Serve chilled or allow to reach room temperature before serving.
This recipe was adapted from Epicurious

Nutrition

Calories: 456kcal | Carbohydrates: 25g | Protein: 6g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 278mg | Sodium: 48mg | Potassium: 126mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 1478IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
YOU MIGHT ALSO LIKE...

Classic Banana Pudding Recipe

Chocolate Raspberry Mousse Parfait

Dominican Corn Pudding (Majarete Dominicano)

The Easiest Pumpkin Pudding Recipe Ever

Rich & Creamy Rice Pudding

Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.

Until the next one…

Love E.S. asimpletweak
 
 

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.