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Chocolate Pots de Crème Recipe

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4.3 from 68 reviews

This rich and silky Chocolate Pots de Creme recipe offers a decadent French dessert that perfectly combines bittersweet chocolate with creamy custard. Easy to prepare on the stovetop, these individual custards are luxuriously smooth and subtly flavored with vanilla and a hint of coffee to enhance the chocolate’s depth. Chilled to set, they make an elegant treat for any dinner party or special occasion.

Ingredients

Chocolate Mixture

  • 12 ounces bittersweet or dark chocolate, chopped
  • 1 teaspoon instant coffee
  • 1 pinch kosher salt
  • 1 teaspoon vanilla extract

Cream Mixture

  • 1½ cups whipping cream (heavy cream or double cream works well)

Custard Base

  • 4 large egg yolks
  • 2 tablespoons granulated sugar

Instructions

  1. Prepare Chocolate Mixture: Place the chopped chocolate in a medium-sized bowl along with the instant coffee, kosher salt, and vanilla extract. Set this bowl aside while you heat the cream.
  2. Heat the Cream: In a small saucepan, gently heat the whipping cream over medium heat until small bubbles form around the edges, but do not let it boil.
  3. Combine Cream and Chocolate: Pour the hot cream over the chocolate mixture. Let it sit undisturbed for about 5 minutes to allow the chocolate to melt, then whisk thoroughly until smooth and fully combined.
  4. Mix Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks and sugar together vigorously until the mixture is smooth and slightly pale.
  5. Combine Custard Mixture: Gradually whisk the egg yolk mixture into the chocolate and cream mixture, blending everything smoothly.
  6. Cook the Custard: Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly. Continue cooking until the mixture thickens enough to coat the back of a spoon, approximately 4 minutes. Be careful not to scramble the eggs.
  7. Chill the Pots de Creme: Pour the finished custard into ramekins or individual dessert dishes. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until fully chilled and slightly firm, typically between 1 to 3 hours depending on the chocolate used.

Notes

  • Use good quality bittersweet or dark chocolate for the best flavor and texture.
  • Heating cream slowly and not allowing it to boil prevents curdling and ensures smooth custard.
  • Covering the custard with plastic wrap directly on the surface is important to avoid a skin forming while chilling.
  • Chilling time may vary based on chocolate type; allow at least 1 hour for cooling.
  • For a stronger coffee flavor, increase the instant coffee slightly, but use sparingly so it doesn’t overpower the chocolate.

Find it online: https://justsosavory.com/chocolate-pots-de-creme-recipe/