Chocolate Pots de Crème is a classic French dessert that is rich, indulgent, and perfect for chocolate lovers. This dessert is essentially a chocolate custard that is typically baked and served in small, individual ramekins. The result is a silky smooth texture that melts in your mouth and a decadent chocolate flavor that will leave you wanting more.
This recipe is perfect for special occasions or when you want to impress your guests with a sophisticated and elegant dessert. The best part is that this recipe is surprisingly easy to make, requiring only a few simple ingredients and minimal effort. So, let's get started and learn how to make this heavenly Chocolate Pots de Crème recipe.
CHOCOLATE POTS DE CRÈME INGREDIENTS
This delicious delicacy requires only a few simple ingredients. But if you need a dairy-free version, I've included some tips down below.
- The thick and rich texture comes from the use of heavy cream. Coconut cream can be used as a dairy-free alternative. Coconut cream, not coconut milk, is what you want to use.
- Milk: I'm going for maximum creaminess by using whole milk. Alternatives to dairy milk that are just as creamy include oat milk and cashew milk.
- Egg Yolks: Just the egg yolks are needed for this dish. But, you should separate the egg whites to use in a dessert souffle or egg white scramble.
- You can use either bittersweet or semisweet chocolate, whichever you like. For me, the best chocolate is semisweet. See my notes on the recipe for how to achieve darker chocolate, though.
- The optional addition of espresso powder enhances the chocolate flavor, but I never leave it off. So have no fear; you won't pick up any coffee flavor!
HOW TO MAKE CHOCOLATE POTS DE CRÈME
Make sure you have six ramekins, each holding 4 ounces, handy. But, larger ones are OK if you happen to have some. Instead, you will have enough chocolate for around four pots de crème.
Warm the cream. Over medium heat, mix the heavy cream and milk together in a small saucepan. When bubbles appear along the edges, it's time to take the pot off the heat.
Warm up the eggs. Slowly pour half of the hot cream mixture into the egg yolks while continuing to stir. Eggs often curdle, so be careful to pour slowly. Finally, return the tempered egg mixture to the pot and stir for a minute or two over low heat. Shut off the furnace.
Blend in some chocolate. To the custard, add the espresso powder, salt, and chocolate chunks. Wait a minute for the chocolate to melt, and then whisk it until it's silky smooth.
Remove any clumps or air bubbles from the chocolate mixture by straining it through a fine mesh strainer into a new basin. The smoother the chocolate, the better.
Serve. You should give the chocolate pots de crème 15 minutes to soften at room temperature before serving. Chocolate shavings and whipped topping are my favorite toppings for them. But for a fruitier twist, try adding some sliced strawberries or other berries!
Just add the liquid and chill it. The custard can be stored in the fridge for up to two hours, until it has completely set, in six ramekins.
Have fun all week long: Ramekins can be stored in the refrigerator for up to four days if they are covered with plastic wrap and refrigerated. Let one sit out at room temperature for about 15 minutes before eating to soften it.
Put them in the freezer if you want to save them for a future dessert. You may freeze them for up to three months if you wrap them in plastic or foil. The next time you have a yearning for something sweet, simply let it thaw in the refrigerator overnight.
- Use high-quality chocolate: The quality of the chocolate you use will significantly impact the flavor and texture of your Chocolate Pots de Crème. It's best to use good quality dark chocolate with at least 60% cocoa solids.
- Don't overheat the cream: When heating the cream for the custard, be careful not to let it boil. Overheating the cream can cause it to curdle and ruin the custard's texture.
- Use room temperature eggs: Using eggs at room temperature will ensure that they mix smoothly with the cream mixture, resulting in a creamy and smooth custard.
What is the difference between pots de crème and chocolate pudding?
Pots de crème is a French dessert that is similar to chocolate pudding, but it is richer and denser in texture. Pots de crème is typically made with heavy cream and egg yolks, whereas chocolate pudding is made with milk and cornstarch.
EASY CHOCOLATE POTS DE CRÈME
- 1 cup heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 6 ounces semisweet chocolate, chopped
- ½ teaspoon espresso powder (optional)
- ¼ teaspoon kosher salt
- Heat the cream. Add the heavy cream and milk to a saucepan over medium heat. Whisk occasionally until it just starts to simmer with bubbles along the edges, then remove from the heat.
- Temper the eggs. Whisk the egg yolks in a medium bowl. While continuously whisking, very slowly pour half of the hot cream mixture into the bowl. Don't pour too fast or the eggs will curdle. Return the tempered egg mixture to the saucepan and stir together over medium-low heat for 1 to 2 minutes, or until the custard is slightly thickened. Turn off the heat.
- Add the chocolate. Add the chopped chocolate, espresso powder (if using), and salt to the custard. Let the chocolate melt for a minute, then whisk until it's completely smooth.
- Strain the mixture through a fine mesh strainer into a separate bowl (or measuring bowl with a pour spout), to remove any clumps and bubbles.
- Pour and chill. Pour the custard into six 4-ounce ramekins and refrigerate until chilled, about 2 hours.
- Serve. When ready to serve, let the pots de crème stand at room temperature for 15 minutes, to soften slightly. Garnish with whipped cream and chocolate shavings.
- Because I’m using semisweet chocolate (around 64%), there’s no need for any extra sugar. If you prefer bittersweet chocolate (around 70%) I’d recommend whisking 2 to 3 tablespoons of coconut sugar (or any other granulated sugar) with the egg yolks before tempering with the hot cream.