Chocolate Pot de Crème
User Reviews
4.6
Chocolate Pot de Crème
Description
Chocolate Pot de Crème relies on a custard base of egg yolks and heavy cream gently heated and combined with finely chopped semi-sweet chocolate. The method involves warming the cream mixture just to a simmer before pouring it over the chocolate, which melts to create a smooth, glossy finish once mixed. Espresso powder can be added to subtly enhance the chocolate's depth without overpowering.
After combining and stirring in vanilla extract, the custard is portioned into small containers and chilled for at least two hours to achieve a firm yet velvety consistency. This dessert is traditionally served cold and is often garnished with whipped cream and chocolate shavings to provide lightness and texture contrast.
Practical notes include the option to prepare it a day in advance and an alternative blender method for smoother texture. The ingredients and technique yield a dessert that is delicate but rich, ideal for a refined ending to a meal.
Ingredients
- 8 ounces semi-sweet chocolate or dark or bittersweet chocolate
- 4 large egg yolks
- 2 cups heavy cream
- 1 tsp espresso powder or instant espresso, optional
- 1/4 tsp salt
- 2 tsp vanilla extract
garnish, optional
- Whipped Cream
- chocolate shavings
Instructions
- Finely chop the chocolate and put in a heatproof bowl or ideally a quart sized glass measuring cup or batter bowl with a spout. Note: make sure your chocolate is finely chopped/shredded. This helps it melt efficiently.
- In a medium heavy bottomed saucepan whisk the egg yolks and whisk in the heavy cream, salt (and the espresso powder if using.) Heat the mixture, whisking and then switching to a silicone spoonula, over medium heat until it just comes short of a boil. You want to pull it off the heat when you see the first sign of a simmer.
- Immediately pour the hot cream mixture over the chopped chocolate. Slowly stir the two together until you have a smooth glossy consistency and all the chocolate is melted. Stir in the vanilla.
- Immediately pour the mixture into 6 small vessels. Refrigerate for 2 hours or until they are chilled and firm. You can make these a day ahead if you like.
- Serve with a dollop of whipped cream and chocolate shavings.
Notes
- Ensure the chocolate is finely chopped for efficient melting and smooth texture.
- The custard can be made a day ahead and stored chilled to improve flavor melding.
- An optional blender method can be used to blend the mixture smooth and glossy before chilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 46g | 71% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 214mg | 71% |
| Sodium | 31mg | 1% |
| Potassium | 304mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 1349IU | 27% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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