Chocolate Pots de Crème Recipe
This classic French dessert, Pots de Crème, features a rich, creamy chocolate custard that is silky smooth and perfectly set. Made with a combination of heavy cream, whole milk, egg yolks, and semisweet chocolate, this luscious treat is tempered carefully to create a delicate texture. Enhanced with a hint of espresso powder and vanilla extract, it’s served chilled and optionally topped with whipped cream for a decadent finish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
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 and heat over medium heat. Stir occasionally and watch closely until the mixture just begins to simmer with small bubbles forming along the edges. Remove immediately from heat 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. Then, pour this tempered yolk mixture back into the saucepan.
- Thicken custard: Heat the combined mixture over medium-low heat for about 2 minutes, stirring frequently until the custard slightly thickens. Remove from the heat and stir in the vanilla extract.
- Melt chocolate: Add the chopped semisweet chocolate, espresso powder, and kosher salt to the hot custard. Let sit for about 1 minute to soften the chocolate, 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 lumps or bubbles.
- Divide and chill: Evenly divide the strained custard among six 4-ounce ramekins. Cover and refrigerate for at least 2 hours until fully set.
- Serve: Before serving, let the pots de crème sit at room temperature for 15 minutes to soften slightly. Garnish with whipped cream if desired and enjoy.
Notes
- Tempering the egg yolks carefully is essential to avoid scrambling them and ensure a silky custard texture.
- Espresso powder is optional but enhances the chocolate flavor depth.
- The custard is best served chilled but allowed to warm slightly for a creamier mouthfeel.
- Store covered in the refrigerator for up to 3 days.
- Use good quality semisweet chocolate for the best flavor and texture.
Keywords: Pots de Crème, chocolate custard, French dessert, creamy chocolate, custard recipe
Find it online: https://thefoodrecipe.com/chocolate-pots-de-creme-recipe/
