These Chocolate Pots de Crème are an easy, make-ahead dessert that looks far fancier than it is. Pots de creme are French-style chocolate custards and this version is silky, light and rich without feeling heavy. You only need a few minutes of hands-on time then the fridge does the rest. Top each individual dessert with whipped cream, chocolate shavings and fresh berries for a simple and stunning finish. They're perfect for the holidays, dinner parties and any night you want a showstopping dessert that's already done before your guests arrive.
Unlike traditional Chocolate Pots de Crème, which can be heavy and dense, this simplified version is light and airy. The cream is whipped into a cloud, then folded into the chocolate custard, giving these pots de creme a texture halfway between a chocolate mousse and a custard. I love chocolate mousse, but classic recipes use raw eggs. I often cook for young children, older family members and friends with health concerns, so I avoid serving recipes containing raw eggs. In this recipe, the eggs are fully cooked in the warm chocolate custard before the whipped cream is folded in, so you get the deep chocolate flavour of a traditional pot de creme with a pleasantly lighter texture. Serve these pots de creme in small bowls, teacups or ramekins. At the Lake House, I make them in half cup (125ml/ 4oz) size mason jars. The screw top lids make them easy to stack in the fridge and carry in a cooler to dinner at a friend's place, or on a picnic.
Ingredients for Chocolate Pots de Creme
What goes in these Chocolate Pots de Creme? Just a few pantry staples and good quality chocolate makes all the difference.
- Good Quality Dark Chocolate: Since chocolate is the star in these pots de creme, use a good quality dark chocolate that you'd be happy to eat on its own. Chop it finely so it melts smoothly into the warm custard. Chocolate bars work far better than chocolate chips, that contain stabilizers that prevent them from melting smoothly.
- Butter: A small amount of butter melts into the custard along with the chocolate, giving these pots de creme a glossy finish and an extra-smooth, velvety texture.
- Egg Yolks: Egg yolks gives these pots de creme their rich, creamy, custard-like body. They're cooked in the sugar mixture, which sets the texture and means there are no raw eggs in the finished dessert. It's important to whisk vigorously while the eggs cook for smooth results. Don't worry though if you do end up with a few bits of scrambled egg - I've got you there. The mixture is strained through a fine mesh sieve to ensure perfectly smooth results. Save the leftover egg whites for making an omelette, or meringues, or freeze them for later.
- Sugar: Just a little granulated sugar is all you need. It sweetens the pots de creme and balances the dark chocolate without making these desserts overly sweet, so the deep chocolate flavour stays front and centre.
- Coffee: A little brewed coffee deepens the chocolate flavour. Be sure to let it cool completely before you start, since hot coffee can curdle the eggs before you start whisking.
- Whipping Cream: Whipping cream (35%), also called heavy cream, is whipped until it holds firm peaks, then folded into the chocolate custard. This is what gives these chocolate pots de creme their lighter texture. For the best volume, start with very cold cream, and fold it in gently so it stays fluffy. Whip a little extra and set it aside in the fridge for topping each individual dessert just before serving.
- Vanilla: Pure vanilla extract rounds out the flavour and adds a warm, fragrant note that pairs perfectly with dark chocolate. Pure vanilla extract tastes better than imitation.
- Berries, chocolate shavings, chocolate candies or fresh mint: For a simple and stunning finish, top each pot de creme with a dollop of whipped cream, some chocolate shavings, a few fresh berries or a sprig of fresh mint. The tart berries cut through the richness of the dark chocolate, the mint adds a fresh pop of colour and aroma, and the chocolate shavings add a little texture. Raspberries, strawberries, blueberries and blackberries all work well. Matching a red berry with the green mint makes these desserts especially pretty for the holidays.
WHAT TO SERVE WITH CHOCOLATE POTS DE CREME
WHAT TO SERVE WITH CHOCOLATE POTS DE CREME
Chocolate Pots de Creme are easy to serve and even easier to dress up. Serve them chilled, topped with whipped cream, chocolate shavings and fresh berries. A simple shortbread or small sugar cookie on the side adds a crunchy counterpoint to the creamy, silky chocolate. These individual desserts look beautiful on a holiday dessert buffet and their small size means guests can choose more than one sweet treat. Pots de creme are also a smart make-ahead dessert for dinner parties, since you can fill the individual serving dishes the day before and simply add the garnishes just before serving.
WHAT TO DRINK WITH CHOCOLATE POTS DE CREME
WHAT TO DRINK WITH CHOCOLATE POTS DE CREME
My favourite pairing for these sweet individual desserts is a cup of Earl Grey Tea. The citrusy bergamot is lovely with the dark chocolate, and it's even better in a London Fog Latte. Coffee or espresso never disappoints either, and a splash of Irish Cream or coffee liqueur in a hot cup makes a cozy after dinner treat. If you'd like something chilled with your pots de creme, try an ice-cold infused water with fresh berries or a sparkling cranberry juice. If you're in the mood to celebrate, pair these pots de crème with ruby port, a sparkling rosé or a fruity and smooth red wine, such as Pinot Noir, Zinfandel, Merlot or Grenache. These juicy reds echo the berry garnish and complement the rich dark chocolate.
Chocolate Pots de Crème
Ingredients
- 100gr /3.5oz good quality dark chocolate
- 1 Tbsp butter
- 2 egg yolks
- 1/4 cup granulated sugar
- 2 Tbsp brewed coffee, cooled
- 2 Tbsp cold water
- 1 cup cold whipping cream
- 2 tsp vanilla
- Additional whipped cream, berries, chocolate candies or mint sprigs for serving
Instructions
- Finely chop the chocolate and place the chocolate pieces in a bowl with the butter. Set aside.
- Add the egg yolks, sugar, coffee and cold water to a large saucepan with a heavy bottom. Place the pan over medium-low heat and whisk constantly until no liquid remains and the entire mixture is a hot, thick foam. Remove the pot from the heat and use a rubber spatula to stir the chopped chocolate and butter in to the egg mixture until the chocolate is melted and fully incorporated.
- Place a fine mesh sieve over a large bowl. Strain the chocolate mixture through the sieve to remove any little bits of curdled egg. The mixture will be thick so you may need the rubber spatula to help push it through the sieve. Set the chocolate mixture aside to cool to room temperature, stirring it occasionally.
- Whip the cream with the vanilla until stiff peaks form. Gently fold 1/4 of the whipped cream into the cooled chocolate mixture until fully incorporated, Add the remaining whipped cream and gently fold it in, using broad strokes and being careful not to loose too much of the whipped cream’s volume. Continue folding until fully combined and no streaks of chocolate or cream remain.
- Spoon the mixture into 6 small dishes, dividing it evenly. Use the back of the spoon to gently smooth the mixture into an even layer. Cover the dishes with plastic wrap and refrigerate for at least 2 hours to chill and set. (Make ahead: The pots de crème can be made a day in advance and kept covered in the fridge until ready to serve.)
- Garnish each individual dessert with a dollop of additional whipped cream,
Notes
- Make Ahead: Make these individual desserts up to a day ahead and set them aside to chill in the fridge. Add the whipped cream, fresh berries and chocolate shavings just before serving for the freshest appearance. Leftovers can be kept for an additional day in the fridge, though the garnishes may wilt and loose their fresh appearance.
- Chocolate: Use a good quality dark chocolate bar and chop it finely so it melts smoothly. Avoid using chocolate chips since the stabilizers will prevent the chocolate from becoming silky smooth.
- No Raw Eggs: The eggs in this recipe are cooked in the chocolate custard, meaning there are no raw eggs in the finished dessert.
- Leftover Egg Whites: Use the leftover egg whites in scrambled eggs, an omelette, in a meringue, or freeze them for later.
- Serving Suggestions: Serve these individual desserts with a small shortbread or sugar cookie on the side for a crunchy contrast. With their elegant appearance, they’re perfect on a Christmas or New Year’s Eve dessert buffet. Their small size means guests can enjoy a pot de crème, and some other desserts from the table as well.
FAQ's For Chocolate Pots De Creme
What is the difference between chocolate pots de crème and chocolate mousse?
Pots de crème are a French-style chocolate custard, rich, dense and creamy. Chocolate mousse is lighter and airier, and often made with raw eggs. These pots de crème fall halfway in between the two; the eggs are cooked in the chocolate custard, then whipped cream is folded in for a lighter texture.
How far ahead can I make chocolate pots de crème?
They're a great make ahead dessert, and can be put together a day in advance and kept covered in the fridge, making them an ideal dessert for dinner parties, the holidays and entertaining. Add the whipped cream, chocolate shavings and fresh berries just before serving so garnishes look fresh.
What kind of chocolate is best for this recipe?
For the deepest chocolate flavour, use a good quality dark chocolate that you would be happy to eat on its own. For a lighter chocolate flavour and sweeter results, I've also used half dark chocolate and half milk chocolate in the recipe. Whichever type of chocolate you decide on, be sure to use bars since they melt more smoothly than chocolate chips, which contain stabilizers.
What can I serve chocolate pots de crème in?
Small bowls, ramekins, teacups and glasses all work for these pretty individual desserts. For picnics and dinners away from home, half cup (125ml/4oz) mason jars with screw top lids make them easy to stack in the fridge and carry in a cooler.
Can I freeze these chocolate pots de crème?
I'd be cautious. Custards that include whipped cream can change texture when frozen, so I wouldn't freeze these desserts.
