Description
Indulge in these rich and silky Chocolate Pots de Crème, a classic French custard dessert made with bittersweet chocolate, egg yolks, and cream. Slowly cooked on the stovetop until perfectly thickened, then chilled to velvety perfection and topped with whipped cream for a decadent treat.
Ingredients
Scale
Chocolate Custard
- 10 ounces (283 g) bittersweet chocolate (60 percent cocoa preferred), finely chopped
- 5 large egg yolks
- 5 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 1 ½ cups (357 g) heavy cream
- ¾ cup (184 g) whole milk
- 2 teaspoons vanilla extract
- 1 tablespoon strong brewed coffee, or ½ teaspoon instant espresso dissolved in 1 tablespoon hot water
Topping
- Whipped Cream, for serving
Instructions
- Prepare Chocolate: Place the finely chopped bittersweet chocolate in a medium heatproof bowl and set aside.
- Whisk Egg Mixture: In a separate medium bowl, whisk together the egg yolks, granulated sugar, and kosher salt until combined. Then whisk in the heavy cream and whole milk until fully blended.
- Heat Custard Mixture: Pour the egg mixture into a medium saucepan and heat it over medium-low heat. Stir constantly and scrape the bottom of the pan to prevent curdling.
- Thicken Custard: Continue to cook until the custard thickens and coats the back of a spoon, about 15 minutes. If using a thermometer, the mixture should reach 175-180°F. Avoid letting it simmer.
- Strain Over Chocolate: Immediately pour the hot custard through a fine mesh strainer over the bowl with chopped chocolate. Let it sit for 5 minutes to soften the chocolate.
- Combine and Smooth: Whisk the mixture until smooth and fully blended, creating a rich chocolate custard.
- Add Flavorings: Stir in the vanilla extract and prepared coffee or dissolved instant espresso to enhance depth of flavor.
- Divide Custard: Pour the custard evenly between four 10-ounce ramekins. Gently tap the ramekins to release any air bubbles.
- Chill: Allow the ramekins to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to allow custard to set properly.
- Serve: Before serving, top each pot de crème with a dollop of whipped cream for added richness and presentation.
Notes
- Use high-quality bittersweet chocolate (60% cocoa or higher) for the best flavor.
- Do not let the custard mixture boil to avoid curdling.
- Fine mesh straining ensures a perfectly smooth custard.
- You can prepare the pots de crème a day ahead, making them perfect for entertaining.
- Substitute coffee with espresso powder to intensify the chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: Chocolate Pots de Crème, Chocolate Custard, French Dessert, Creamy Chocolate Custard, Elegant Chocolate Dessert
