Print

Dark Chocolate Pots de Crème

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A silky, rich, and indulgent French dessert made with dark chocolate, cream, and egg yolks, baked gently in a water bath for a luscious custard-like texture and finished with whipped cream.

Ingredients

4 egg yolks

3 tablespoons sugar

1/2 teaspoon vanilla extract

Pinch of salt

1 1/2 cups heavy cream

1 teaspoon instant coffee granules

4 ounces dark chocolate, chopped

Whipped cream, for topping

Instructions

  1. Preheat the oven to 325°F (160°C) and place four ramekins in a baking dish.
  2. Whisk together egg yolks, sugar, vanilla, and salt in a medium bowl until smooth.
  3. Heat the cream and instant coffee in a saucepan over medium heat until steaming, but not boiling.
  4. Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
  5. Add the chopped chocolate and stir until fully melted and smooth.
  6. Divide the custard mixture evenly among the ramekins.
  7. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
  8. Bake for 30–35 minutes, until the custards are set but still slightly wobbly in the center.
  9. Remove ramekins from the water bath, let cool, then refrigerate for at least 2 hours.
  10. Top with whipped cream just before serving.

Notes

Best served chilled with fresh whipped cream.

Can be made a day ahead for convenience.

Add a splash of liqueur like Baileys or Grand Marnier for variation.

For a spiced twist, add cinnamon or cardamom.

Store covered in the refrigerator for up to 3 days.

Use 6-ounce ramekins for best results.

Nutrition

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