Chocolate Pots de Crème
These chocolate pot de creme are a silky, elegant make-ahead dessert made with good quality dark chocolate. They take just a few minutes of preparation time, before they chill in the fridge until it’s time for dessert. Serve these individual desserts in small bowls, teacups or mason jars, and top with whipped cream, fresh berries and chocolate shavings just before serving.
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.