Chocolate Pot de Crème

Name: Chocolate Pot de Crème
Prep time: 20 min
Cook time: 40 min
Total time: 180 min
Yield: 6 servings
Cuisine: French
Ingredients: 170 g dark chocolate (chopped); 2 cups heavy cream; 1 cup whole milk; 1/3 cup granulated sugar; 5 large egg yolks; 1 tsp vanilla extract; 1/4 tsp salt

180 min 6 servings Medium

All Recipes

Chocolate Pot de Crème

Indulge in the creamy and rich delight of Chocolate Pot de Crème, a classic dessert that melts in your mouth with every spoonful.

Prep

20 min

Cook

40 min

Total

180 min

Servings

Difficulty

Medium

Chocolate Pot de Crème is a timeless French dessert that embodies elegance and simplicity. This luscious treat is characterized by its silky texture and deep chocolate flavour, making it a favourite among chocolate lovers. The name 'Pot de Crème' translates to 'pot of cream,' reflecting the dessert's creamy base. Traditionally served in small pots or ramekins, this dessert is perfect for special occasions or a delightful end to any meal.

Ingredients

Servings

Chocolate Custard

Instructions

Preheat and prepare water bath

Preheat your oven to 325°F (163°C). Bring a kettle of water to a boil for the water bath.

Pro tip: Using a water bath helps cook the custard evenly and prevents curdling.

Melt chocolate

Place chopped dark chocolate in a heatproof bowl. Set aside for later use.

Pro tip: Use a double boiler or microwave in short bursts to melt chocolate evenly.

Heat cream and milk

In a saucepan, combine heavy cream and whole milk. Heat over medium until steaming, not boiling.

Pro tip: Stir occasionally to prevent the mixture from forming a skin.

Prepare custard mixture

In a separate bowl, whisk together egg yolks, sugar, vanilla extract, and salt until well-blended.

Combine and temper

Gradually pour the hot cream mixture into the egg yolks while whisking constantly. Return this mixture to the saucepan and cook over low heat, stirring, until it thickens slightly.

Pro tip: The custard should coat the back of a spoon, about 5-7 minutes.

Mix with chocolate

Pour the hot custard over the melted chocolate. Stir until the chocolate is completely melted and the mixture is smooth.

Pro tip: Strain the mixture through a fine sieve for an extra smooth texture.

Fill ramekins

Divide the chocolate mixture evenly among six ramekins. Place them in a baking dish.

Bake

Pour boiling water into the baking dish to reach halfway up the sides of the ramekins. Cover the dish loosely with foil and bake for 30-40 minutes or until the edges are set but the centre still jiggles slightly.

Pro tip: Avoid overbaking to maintain a creamy centre.

Chill

Carefully remove ramekins from the water bath and let cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.

Pro tip: For best results, chill overnight.

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Tips & Tricks

<ul><li>Use high-quality chocolate for the best flavour.</li><li>Ensure the custard mixture is smooth before baking.</li><li>Bake in a water bath to prevent curdling.</li><li>Chill thoroughly for optimal texture.</li></ul>

Serving Suggestions

Serve your Chocolate Pot de Crème chilled, topped with a dollop of whipped cream or a sprinkle of cocoa powder for an extra touch of decadence. Pair it with a glass of dessert wine or a strong espresso to complement its rich flavours. You can prepare these pots de crème a day ahead, making them an excellent choice for entertaining. Store them covered in the refrigerator for up to three days to maintain their perfect texture.