Description
This Easy Chocolate Pots de Crème recipe is a rich, silky French custard dessert that’s perfect for chocolate lovers. Made with semisweet chocolate, heavy cream, and egg yolks, it delivers an indulgent and smooth texture with just a few simple ingredients. The custard is gently cooked on the stovetop, strained for a velvety finish, chilled until set, and then served with optional whipped cream and chocolate shavings for an elegant treat.
Ingredients
Custard Base
- 1 cup heavy cream
- 1 cup whole milk
- 5 large egg yolks
Chocolate Mixture
- 6 ounces semisweet chocolate, chopped
- ½ teaspoon espresso powder (optional)
- ¼ teaspoon kosher salt
Instructions
- Heat the cream: Add the heavy cream and whole milk to a saucepan and heat over medium heat. Whisk occasionally until the mixture just begins to simmer with bubbles forming along the edges. Remove the saucepan from heat immediately to prevent boiling.
- Temper the eggs: In a medium bowl, whisk the egg yolks. Slowly pour half of the hot cream mixture into the yolks while whisking constantly to avoid curdling. Once incorporated, return this tempered egg mixture to the saucepan with the remaining cream and cook over medium-low heat, stirring constantly for about 2 minutes until the custard slightly thickens and loses most bubbles.
- Add the chocolate: Remove the custard from heat. Stir in the chopped semisweet chocolate, espresso powder if using, and kosher salt. Let the chocolate melt for about a minute, then whisk vigorously until the mixture is completely smooth and homogeneous.
- Strain the custard: Pour the mixture through a fine mesh strainer into a clean bowl to eliminate any lumps and ensure a smooth texture.
- Pour and chill: Divide the custard evenly among six 4-ounce ramekins. Refrigerate the ramekins for at least 2 hours until the pots de crème are fully chilled and set.
- Serve: Before serving, allow the pots de crème to sit at room temperature for 15 minutes to slightly soften. Optionally garnish with whipped cream and chocolate shavings for an elegant presentation.
Notes
- If using bittersweet chocolate (70% cacao), whisk 2 to 3 tablespoons of granulated sugar with the egg yolks before tempering to balance bitterness.
- Ensure the custard is simmered long enough on medium-low heat to thicken properly; it should be creamy and slightly thick with almost no bubbles.
- Do not overheat the cream or eggs, as that can cause curdling; keep the heat moderate and whisk constantly.
- Chilling for 2 hours is essential for the custard to set fully, but additional refrigeration time is acceptable.
- Allowing the pots de crème to come to room temperature briefly before serving enhances the creamy texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
