Chocolate pots de crème is a much-easier-than-it-looks French dessert that's a hybrid between a pudding and a custard. Inspired by DC's Le DIplomate, it's served with gently whipped cream and cocoa nibs. Chocolate lovers, unite!
It's almost summertime, y'all! That means so many things: trips to the pool, late, summer nights sitting outside watching the kids play, long walks to get ice cream, and...SOLICITORS.
Sweet, sweet solicitors.
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Why do solicitors pray upon on you during your happiest moments? The other night I was making pots de crème and a very friendly yet persistent man came to my door trying to convince me our roof and gutters needed to be replaced. I should have just said, "I'm busy! Sorry!" but my usual response no matter what they're trying to sell/present to me is, "My husband does that! No thanks!" and try to look even more frazzled than normal (which is not hard to do when you have two kids leeched onto you).
It works. Let me tell you -- tried and true, baby. My husband does a lot of things. Sometimes he's a cable guy, landscaping crew, Jehovah's Witness, campaign worker, you name it. John does it all.
This clearly has nothing to do with my recipe today other than I was making this when solicitors came by...but this weather sure brings on the crazy. Let's cut to the chase though: you need to make chocolate pots de crème ASAP.
While You'll Love Them
- Chocolate pots de creme are easy to make. They require about 10 minutes of hands-on time. The rest of the time the oven does the work.
- No special equipment needed. You need 4-6 ramekins (depending on how much chocolatey goodness you want each person to have) and a 9x13 baking pan.
- You can make them ahead of time. Make the chocolate pots de creme the night before and keep them in the refrigerator until you're ready.
- Perfect for a dinner party. Make a double batch and feed a crowd for a dinner party! Dress them up with whatever toppings you like.
What are pots de crème ?
Pots de crème (aka pots of cream) is basically a fancy pudding or custard originating in France. It's more of a custard than pudding though because it uses egg yolk instead of cornstarch as the thickening agent.
I first had chocolate pot de creme at our favorite French place in DC -- Le Diplomate. You can barely get a table there, but when you do, you order everything on the menu that's slathered in cream and butter, wear pants with an elastic waistband, and go for it. They serve the most amazing pot de creme topped with a generous amount of gently whipped cream and coca nibs, so naturally I'm going to do the exact same.
Ingredients
The chocolate pots de creme, including the whipped cream, requires the following ingredients. They are all ingredients you probably have in your refrigerator right now.
- heavy cream
- whole milk
- semi-sweet chocolate - I use a good quality chocolate bar, like Vahlrona or Ghirardelli.
- eggs - you'll only use the yolks
- sugar
- salt
- vanilla extract
Hope you enjoy!
xox,
kathryn
Chocolate Pots de Crème
Ingredients
For the chocolate mixture
- 1 ½ cups heavy cream
- ½ cup whole milk
- 5 ounces semi-sweet chocolate, cut into small pieces
- 4 egg yolks
- 2 tablespoon sugar
- ⅛ tsp salt
For the whipped cream
- ½ cup heavy cream
- ½ tsp vanilla extract
- 2 tsp sugar
Instructions
- Preheat oven to 300 degrees F. In a medium-sized sauce pan, bring 1 ½ cups heavy cream and milk to a boil. Remove from heat and whisk in chocolate until smooth.
- In a medium-sized bowl, whisk together the yolks, sugar and salt. Whisking constantly, pour the melted chocolate mixture slowly into the yolk mixture. Strain combined mixture through a small sieve into another bowl.
- Divide mixture between 4-6 oven-safe ramekins. Set cups in a 9x13 baking pan, pouring hot tap water into the pan coming about halfway up the ramekins. Cover pan with foil and cut small holes all around the foil with a knife.
- Place baking pan in center rack of oven and bake for 30-35 minutes or until chocolate just starts to barely set. Transfer ramekins to a wire rack until cool. Put ramekins in refrigerator for at least 3 hours before serving.
- To make whipped cream: place heavy cream and vanilla extract in a large bowl with whisk attachment, slowly adding sugar. Beat until medium-stiff peaks form. Once chocolate is cooled in refrigerator, garnish chocolate with whipped cream and chocolate beads and serve.
Margaret says
This sounds amazing. One thing, you boil the cream and milk. Then your pour the melted chocolate mixture into eggs.
When are you adding/melting the chocolate?
Thanks! Can’t wait to make it!
Kathryn says
Oh my, Margaret! I forgot a whole sentence. What good is a recipe without proper directions?! I corrected the recipe to make sure you whisk in the chocolate once you remove the heavy cream and milk from the heat. These are amazing though! I hope you love them.
Payal says
I made this today. Turned out great. I added 3 pods of crushed cardamom in the whipped cream. It was divine! Thank you for sharing this recipe. I love Le diplomate and their pots de creme.
Kathryn says
I'm so glad you liked it -- and absolutely love your addition of the cardamom in the whipped cream. Sounds divine!