Chocolate Pots de Creme

This recipe for traditional pots de creme creates a rich and creamy chocolate custard that you're sure to love!

5 from 1 vote

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Course: Dessert

Cuisine: French

Diet: Gluten Free

Prep Time: 15

Cook Time: 25

Chill Time: 3

Total Time: 3 40

Servings: servings

Calories: 550kcal

Author: Michelle

Preheat oven to 350 degrees.
Scald cream in a heavy pot on the stove, but do not let it boil.
4 cups heavy cream
Chop chocolate and place in a bowl.
1/2 pound bittersweet chocolate
Whisk egg yolks in another bowl. Add sugar, espresso, and vanilla and whisk until light and fluffy.
7 egg yolks, 1/2 cup sugar, 1 teaspoon espresso or java extract, 1 tablespoon vanilla extract
Once your cream is scalded, pour into chocolate. Let sit for one to two minutes then stir.
Slowly add a half cup of chocolate cream mixture to eggs while whisking to temper, then add egg mixture to remaining chocolate cream while whisking until fully incorporated.
Place ramekins into a baking dish and scoop pots de creme mixture evenly into the ramekins.
Place baking dish into oven, and use a liquid measuring cup to pour water around the ramekins two-thirds of the way up the sides. Cover ramekins with a baking sheet.
Bake pots de creme at 350 degrees for 25-35 minutes. When they are set on top but still jiggly in the middle, they are done.
Let them cool to room temperature while still in the water bath, then cover with plastic wrap and place them in the fridge for at least three hours to chill.
Top with whipped cream and some chocolate shavings. These keep up to three days in the fridge.

Use high-quality dark chocolate for this recipe. This impacts your flavor significantly.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.