Description
Indulge in a rich, velvety dessert with this Creamy Chocolate Pot de Crème. Made with bittersweet chocolate, heavy cream, and a hint of vanilla, this luxurious treat is the perfect finish to any dinner party or special occasion.
Ingredients
Scale
For the Pots de Crème:
- 4 large egg yolks
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 6 ounces high-quality bittersweet chocolate, finely chopped
- A pinch of salt
For Toppings (optional):
- Whipped cream
- Fresh mint leaves
- Chocolate shavings
- Cocoa powder for dusting
- Fresh berries (raspberries or strawberries)
- Caramel drizzle
- Crushed nuts (hazelnuts or almonds)
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium saucepan, heat the heavy cream over medium heat until it is just simmering (do not boil).
- In a separate bowl, whisk together the egg yolks and granulated sugar until well combined.
- Slowly pour the hot cream into the egg mixture, whisking constantly to avoid curdling.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly (coats the back of a spoon), about 5-7 minutes. Do not let it boil.
- Remove from heat and stir in the finely chopped bittersweet chocolate, vanilla extract, and a pinch of salt. Stir until the chocolate is completely melted and smooth.
- Pour the mixture into small ramekins or pots de crème cups.
- Place the cups in a baking dish and add hot water to the dish, coming halfway up the sides of the cups.
- Bake in the preheated oven for 25-30 minutes, or until the pots de crème are just set and a bit jiggly in the center.
- Let cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.
- Before serving, top with whipped cream, chocolate shavings, fresh berries, caramel drizzle, or any of the optional toppings.
Notes
- Make sure to use high-quality bittersweet chocolate for the best flavor.
- If you prefer a smoother texture, you can strain the custard before baking to remove any egg bits.
- Pots de crème can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French