Description
Chocolate Pots de Crème is a classic French dessert featuring a rich, silky chocolate custard baked in a water bath to achieve a luxuriously smooth texture. Made with heavy cream, milk, high-quality chocolate, egg yolks, and vanilla, this elegant treat is perfect for special occasions or a sophisticated everyday indulgence.
Ingredients
Scale
Custard Ingredients
- 1½ cups heavy cream
- ½ cup whole milk
- 6 ounces semisweet or bittersweet chocolate, finely chopped
- 5 large egg yolks
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Whipped cream
- Chocolate shavings
- Sea salt
Instructions
- Preheat the oven: Set your oven to 325°F (160°C) to prepare for baking the custards in a water bath.
- Heat cream and milk: In a medium saucepan over medium heat, warm the heavy cream and milk until just steaming, being careful not to let it boil to preserve the texture and flavor.
- Melt the chocolate: Remove the mixture from heat and stir in the finely chopped chocolate until it is completely melted and smooth, creating a luscious base.
- Whisk egg yolks: In a separate bowl, vigorously whisk the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until the mixture becomes pale and slightly thickened.
- Combine mixtures: Gradually pour the warm chocolate cream mixture into the yolk mixture while continuously whisking to avoid curdling and ensure a smooth custard.
- Strain the custard: Pour the combined custard through a fine mesh sieve into a large measuring cup or bowl to ensure extra smoothness and remove any lumps.
- Prepare ramekins: Evenly pour the custard into 4 to 6 small ramekins for individual servings.
- Set up the water bath: Place the ramekins in a deep baking dish and pour hot water until it reaches halfway up the sides of the ramekins to create a gentle cooking environment.
- Cover and bake: Loosely cover the dish with aluminum foil and bake for 30 to 35 minutes, until the edges are set but the centers still have a slight wobble.
- Cool and chill: Remove the ramekins from the water bath and allow them to cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours until fully chilled and set.
- Serve: Before serving, garnish with whipped cream, chocolate shavings, or a sprinkle of sea salt for added flavor and presentation.
Notes
- Use high-quality chocolate for the best flavor and texture.
- The pots de crème can be made 1–2 days in advance and stored covered in the refrigerator.
- Serving in espresso cups or small jars offers a charming presentation.
