Easy Chocolate Pots de Crème
User Reviews
4.9
Easy Chocolate Pots de Crème
Description
This Easy Chocolate Pots de Crème combines heavy cream, whole milk, egg yolks, and chopped semisweet chocolate to create a classic French-style custard dessert. The cream and milk are heated to just below simmering, then slowly tempered into whisked yolks to prevent curdling. The mixture is returned to gentle heat until it thickens slightly before the chocolate, espresso powder, and salt are folded in and melted.
The finished custard is strained to remove any lumps and poured into ramekins to chill, setting into a dense yet smooth texture that showcases the rich chocolate flavor with subtle notes from optional espresso. This dessert is indulgently creamy with a velvety mouthfeel.
Serving pots de crème chilled enhances their luxurious texture and flavor, making them ideal for elegant dessert courses or special occasions. They suit chocolate lovers seeking a refined treat.
Notes emphasize carefully simmering the custard to achieve proper thickening, adjusting sugar if using more bitter chocolate, and monitoring temperature closely to avoid curdling. Texture cues guide when to add chocolate for best results.
Ingredients
- 1 cup heavy cream
- 1 cup milk whole
- 5 egg large yolks
- 6 ounces semisweet chocolate chopped
- ½ teaspoon espresso powder optional
- ¼ teaspoon kosher salt
Instructions
- Heat the cream. Add the heavy cream and milk to a saucepan over medium heat. Whisk occasionally until it just starts to simmer with bubbles along the edges, then remove from the heat.
- Temper the eggs. Whisk the egg yolks in a medium bowl. While continuously whisking, very slowly pour half of the hot cream mixture into the bowl. Don't pour too fast or the eggs will curdle. Return the tempered egg mixture to the saucepan and stir together over medium-low heat for about 2 minutes, or until the custard is slightly thickened. Turn off the heat.
- Add the chocolate. Add the chopped chocolate, espresso powder (if using), and salt to the custard. Let the chocolate melt for a minute, then whisk until it's completely smooth.
- Strain the mixture through a fine mesh strainer into a separate bowl (or measuring bowl with a pour spout), to remove any clumps and bubbles.
- Pour and chill. Pour the custard into six 4-ounce ramekins and refrigerate until chilled, about 2 hours.
- Serve. When ready to serve, let the pots de crème stand at room temperature for 15 minutes, to soften slightly. Garnish with whipped cream and chocolate shavings.
Notes
- Simmer custard mixture on medium-low heat until slightly thickened with minimal bubbles to ensure proper texture before adding chocolate.
- If using higher percentage bittersweet chocolate, whisk in 2-3 tablespoons sugar with egg yolks before tempering to balance bitterness.
- Watch the custard’s texture carefully rather than relying solely on time; it should go from bubbly to creamy and thicker before removing from heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 213mg | 71% |
| Sodium | 133mg | 6% |
| Potassium | 279mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 879IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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