Description
This Creamy Chocolate Pot de Crème is a decadent, smooth French custard dessert made with rich bittersweet chocolate and heavy cream. Baked gently in a water bath, it delivers a velvety texture that’s perfectly complemented by optional toppings like whipped cream, fresh berries, and caramel drizzle, making it an elegant treat for any occasion.
Ingredients
Scale
Custard Ingredients
- 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
Optional Toppings
- 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 Oven: Preheat your oven to 325°F (163°C) to prepare for baking the pots de crème.
- Heat Cream: In a medium saucepan, heat the heavy cream over medium heat until it is just simmering, making sure it does not boil to preserve the cream’s delicate texture.
- Whisk Egg Yolks and Sugar: In a separate bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture is smooth and well combined, creating a base for the custard.
- Temper Egg Mixture: Slowly pour the hot cream into the egg yolk mixture while whisking constantly to avoid curdling and to gently combine the ingredients.
- Cook Custard Base: Transfer the combined mixture back into the saucepan and cook over low heat, stirring constantly. Continue until the custard slightly thickens and can coat the back of a spoon, about 5 to 7 minutes, being careful not to let it boil.
- Add Chocolate & Flavorings: Remove the saucepan from heat and stir in the finely chopped bittersweet chocolate, vanilla extract, and a pinch of salt until the chocolate is fully melted and the mixture is smooth and glossy.
- Fill Ramekins: Pour the chocolate custard evenly into small ramekins or pots de crème cups for individual servings.
- Prepare Water Bath: Place the ramekins in a baking dish and carefully pour hot water into the dish until it reaches about halfway up the sides of the cups. This water bath ensures gentle, even baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, until the custard is just set but still slightly jiggly in the center for the perfect creamy texture.
- Cool & Chill: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours to fully chill and set the custard before serving.
- Serve with Toppings: Before serving, garnish each pot de crème with your choice of whipped cream, chocolate shavings, fresh berries, caramel drizzle, crushed nuts, or a dusting of cocoa powder for an elegant finishing touch.
Notes
- Do not allow the cream to boil to prevent curdling and to maintain a smooth custard texture.
- Whisk constantly when combining hot cream with egg yolks to avoid scrambling the eggs.
- Use high-quality bittersweet chocolate for the best rich and balanced flavor.
- The water bath (bain-marie) is essential for gentle, even cooking to achieve a silky custard.
- Chilling the dessert thoroughly improves texture and flavor, so do not skip refrigeration.
- Customize toppings based on preference or occasion for added flair and taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
