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.
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Servings: 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
- ⅓ 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
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