I could not wait to share my favorite recipe for chocolate pots de crème with you. I was planning to write this blog post for some time now and I even got some new food photography props with this recipe in mind!
For all you chocolate lovers out there, this is a classic, decadent, French dessert with a lovely, custardy texture. The cooking technique used to set it is completely different from that for a pudding, which is a “stirred” custard that is thickened with cornstarch while cooking over the stove. A pot de crème, on the other hand, is gently baked in a water bath in the oven and relies only on the eggs to set in. This gives this dessert a pure, deep, chocolate flavor.
With just a handful of basic ingredients that you probably have on hand, this is one of the easiest, most straightforward and completely fool-proof comfort dessert that you can make ahead of time. A dark, bittersweet chocolate will give the pots de crème a super rich flavor, more chocolatey than sweet, and a dollop of tangy crème fraîche on top will make a nice contrast.
Make it as a treat for yourself, make it for the end of a dinner party or make if for St. Valentines day next week! Either way, indulge this decadent treat without guilt and enjoy every single bite!
–Ingredients for chocolate pots de crème
–Chocolate pots de crème placed in a pan.
–Hot water poured around the cups and ready for a quick trip to the oven.
–Ready to enjoy!
- 1½ cups heavy cream
- ½ cup whole milk
- 4 oz. bittersweet chocolate (60% cacao), finely chopped
- 1 oz. unsweetened chocolate, finely chopped
- 2 tsp. instant espresso powder (see note, below)
- 4 large egg yolks
- 3-4 TBSP. sugar
- ⅛ tsp. salt
- --- --- crème fraîche or regular whipped cream
- --- --- shaved dark chocolate, for decoration
- Preheat oven to 300°F. In a heavy saucepan, bring the cream and the milk to a boil. Remove from heat; whisk in the chopped chocolate and the espresso powder and mix until smooth.
- In a large bowl, whisk together the egg yolks, sugar and salt. Whisking constantly, slowly pour the hot chocolate into the yolk mixture to temper. Next, strain the mixture through a very fine sieve into a large capacity measuring cup or bowl (at least 4 cups. Straining removes any bits of possibly curdled or cooked egg so your custard is smooth and silky.)
- Divide the mixture among several 2 oz. espresso cups, ovenproof glass mini-cups, or, 4 oz. small ramekins. Set the filled cups in a roasting pan that has been positioned on the center rack of oven. Add hot tap water to the pan until it comes halfway up the sides of the cups. Cover the pan with foil, then pierce a few holes in foil with a fork, so the steam can escape.
- Bake until the edges are lightly set (lifting foil to check), but the center is still giggly—it will set completely as it cools, about 30 to 35 minutes, depending on the size of the mini cups or ramekins.
- Transfer the cups to a wire rack to cool completely. Refrigerate for at least 2 hours before serving. Top with crème fraîche or whipped cream. Add a few chocolate shavings and serve.
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