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Chocolate Pots de Crème

Chocolate Pots de Crème

Chocolate pots de crème are a very rich, decadent, and delicious chocolate custard from France. I’ve always wanted to try making these little beauties, so I decided to surprise my chocolate loving family today with this tasty recipe from America’s Test Kitchen. The hardest part of this recipe is stirring the custard constantly until it comes to the desired temperature. The second hardest part of the recipe is waiting the four hours it needs to be refrigerated before serving. My kids and husband thought these chocolate pots de crème were very decadent and delicious and gave them a big thumbs up.

Chocolate Pots de Crème

Place the chopped chocolate in a heatproof bowl. Set a fine-mesh strainer over the bowl and set aside.

Whisk the egg yolks, white sugar, and salt together until creamy and smooth. Add the heavy cream and half and half then which until well combined. Pour the mixture into a heavy-bottomed saucepan.

Cook mixture over medium-low heat, stirring constantly and scraping the bottom of the pot with a wooden spoon, until thickened and silky and the custard has reached a temperature of 175-180 degrees on an instant-read thermometer, about 8-12 minutes. Do not let custard overcook or simmer!

Immediately pour the custard over the chocolate. Let the mixture sit for about 5 minutes, until melted. Whisk gently until smooth, then whisk in the vanilla and espresso. Divide mixture evenly among 8 (5 oz) ramekins. Gently tap the ramekins on the counter to remove air bubbles.

Chocolate Pots de Crème

Cool the chocolate pots de crème to room temperature then cover each ramekin with plastic wrap and refrigerate for 4 up to 72 hours. Before serving. let chocolate pots de crème stand at room temperature 20-30 minutes.

Make whipped cream by combining the ice-cold heavy cream, powdered sugar, and vanilla bean seeds together in a bowl. Using a hand mixer, beat until it forms soft peaks.

Serve the chocolate pots de crème with a dollop of whipped cream and some chocolate shavings, if desired. Enjoy.

Chocolate Pots de Crème

Chocolate Pots de Crème

Chocolate Pots de Crème

Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerate: 4 hours
Total Time: 4 hours 30 minutes
Course: Dessert
Cuisine: French
Servings: 8
Author: Pam - For the Love of Cooking / Original from America's Test Kitchen

Equipment

  • 8 (5-oz) Ramekins

Ingredients

Chocolate Pots de Crème:

  • 10 oz bittersweet chocolate, chopped fine
  • 5 large egg yolks
  • cup white sugar
  • ¼ tsp salt
  • cups heavy cream
  • ¾ cup half & half
  • 1 tbsp vanilla extract
  • ½ tsp instant espresso, mixed with 1 tbsp water

Whipped Cream:

  • ½ cup heavy cream **make sure it's very cold
  • tbsp powdered sugar
  • ½ vanilla bean, split and seeds scraped with back of knife **½ tsp vanilla extract works well too

Instructions

  • Place the chopped chocolate in a heatproof bowl. Set a fine-mesh strainer over the bowl and set aside.
  • Whisk the egg yolks, white sugar, and salt together until creamy and smooth. Add the heavy cream and half & half then whisk until well combined. Pour the mixture into a heavy-bottomed saucepan. 
     
  • Cook mixture over medium-low heat, stirring constantly and scraping the bottom of the pot with a wooden spoon, until thickened and silky and the custard has reached a temperature of 175-180 degrees on an instant-read thermometer, about 8-12 minutes. Do not let custard overcook or simmer!
  • Immediately pour the custard over the chopped chocolate. Let the mixture sit for about 5 minutes, until melted.
  • Whisk gently until smooth, then whisk in the vanilla and espresso. Divide mixture evenly among 8 (5 oz) ramekins. Gently tap the ramekins on the counter to remove air bubbles. 
  • Cool the chocolate pots de crème to room temperature then cover each ramekin with plastic wrap and refrigerate for 4 hours up to 72 hours. Before serving. let chocolate pots de crème stand at room temperature 20-30 minutes.
  • Make whipped cream by combining the ice-cold heavy cream, powdered sugar, and vanilla bean seeds together in a bowl. Using a hand mixer, beat until it forms soft peaks. 
  • Serve the chocolate pots de crème with a dollop of whipped cream and some chocolate shavings, if desired. Enjoy. 
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

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5 Comments

  1. These look so beautifully rich! I’m going to have some extra egg yolks this weekend that will definitely need to be turned into these.