Chocolate Pots de Crème
Before we get this thing going let me explain the name. Chocolate Pots de Crème is basically French for fancy chocolate pudding. It literally translates to Chocolate Pot of Cream. So if you want to feel super fancy, but also make a ridiculously delicious and relatively easy dessert, get these going. If you’re having a dinner party and announce “I made Chocolate Pots de Crème for dessert” people are going to be impressed. If you’re laying on the couch in your pajamas watching reality TV and eating this, you’re going to feel fancy. They’re a win all around, folks!
What ingredients do I need?
- Milk
- Heavy cream
- Semi-sweet chocolate
- Egg
- Egg yolk
- Sugar
- Salt
Ready to make Chocolate Pots De Crème?
Pots De Crème
Step 1: Preheat your oven to 350 degrees (F). You will need 4 small ramekins or 2 large ramekins.
Step 2: In a small saucepan, bring the milk and cream to a gentle boil over medium heat. Add the chocolate chips and stir until melted.
Step 3: In a small bowl, whisk together the whole egg, egg yolk, sugar, and salt until well combined.
Step 4: Whisking constantly, slowly pour the chocolate mixture into the egg mixture. This will ensure that the egg doesn’t cook.
Step 5: Pass the crème through a fine sieve, or sifter (I use this one). This will catch any of the egg pieces that might have been cooked by the hot chocolate and ensure that the crème is very smooth.
Step 6: Pour the mixture into your ramekins and place the ramekins into a deep baking dish. Fill the dish up with water until at least 3/4 of the way up the sides of the ramekins.
Step 7: Bake for 40-500 minutes or until the center no longer jiggles. Remove from water and allow to cool at room temperature for about 30 minutes. Chill until ready to serve.
Whipped Cream
Step 1: In a small bowl whisk the heavy cream and sugar together until stiff peaks form.
Step 2: Scoop a dollop of whipped cream on eat chilled Chocolate Pots De Crème.
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Chocolate Pots de Crème
Ingredients
For Pots de Crème
- 3/4 cup (170 grams) milk
- 1/2 cup (115 grams) heavy cream
- 1/2 cup (85 grams) semisweet chocolate chips
- 1 large (50 grams) whole egg
- 1 large (20 grams) egg yolk
- 3 tablespoons (30 grams) sugar
- 1/4 teaspoon salt
For Whipped Cream
- 1/2 cup (115 grams) heavy cream
- sugar to taste
Instructions
For Pots de Crème
- Preheat oven to 300 degrees (F). You will need 4 small or 2 large ramekins.
- In a small saucepan, bring the milk and cream to a boil over medium heat. Add the chocolate and stir until the chocolate is completely melted.
- In a medium bowl, whisk together the whole egg, egg yolk, sugar, and salt until well combined.
- Slowly pour to chocolate mixture into the egg mixture, whisking the whole time. Pass the mixture through a sieve. Pour the crème into the ramekins.
- Place the ramekins into a deep baking dish and fill with water so it covers at least 3/4 of the way up the ramekins. Bake for 30-40 minutes or until the middle of the crème no longer jiggles.
- Remove the ramekins from the water and allow to cool at room temperature for about 30 minutes. Then chill until ready to serve.
For Whipped Cream:
- In a small bowl whisk heavy cream and sugar until stiff peaks form.
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