Chocolate Pots de Crème

These chocolate pots de crème are rich, creamy, and decadently chocolate. 

The first elegant dessert I ever made was pots de crème. It was a similar recipe to this one in that it didn't require baking. 

I made them in little demitasse cups that my mother had given me hoping that I would get into collecting them. 

I still have the original four that she gave me... one Danish, one French, one English, and one American. They are lovely. I never added to them.... but I sometimes think about it.  

Wouldn't it be sweet to serve mini pots de crème in beautiful unmatched china demitasse cups to all of your guests?

This is an easy make ahead dessert. In fact, you can make it up to 3 days in advance. 

Instead of baking these pots de crème in the oven like I did for these eggnog pots de crème, these espresso chocolate pots de crème, or butterscotch pots de crème, you cook the cream and eggs on the stovetop until it becomes custardy, and then you pour the mixture through a fine mesh strainer over finely chopped chocolate. 

You let the hot custard mixture melt the chocolate, next you gently stir everything until the mixture is smooth, and then you refrigerate the little servings for at least four hours. Plus, you add a touch of espresso to bring out the chocolate flavor. 

To serve, let them sit at room temperature for about 20 minutes, and then top with whipped cream. You could also garnish them with some shaved chocolate. 

You can use small or mini ramekins, little bowls, or even those glass jars that French yogurt comes in for a cute little presentation. 

Using those jars will stretch the mixture further for several more servings. You definitely need to serve this in individual "pots" to do their name justice. 

In fact, in France, they serve these in in small glass pots topped with whipped cream and chocolate shavings. 

This is an updated recipe. I first posted this recipe in December of 2012. I've updated the post with new photos and printable recipe card for our Sunday Funday event. 

This week, the Sunday Funday group is celebrating all things dairy because January 11 is National Milk Day! We have lots of recipes you can choose from to celebrate! 

• Blackberry Peach Overnight Oats by Palatable Pastime
• Cheesy Eggplant Pork Roast Rolls by Food Lust People Love
• Creamy Asparagus Soup with Ham Stock by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Creamy Steak Fettuccine by Making Miracles
• Doodh Poha/Rice Flakes In Milk by Sneha's Recipe
• Fresh Turmeric Chaas by Mayuri's Jikoni
• Homemade Chocolate Pudding by A Day in the Life on the Farm
• Peanut Butter & Banana Ice Cream by Cooking With Carlee

Chocolate Pots de Crème

Yield: 8 servings

Author: Karen Kerr

These chocolate pots de crème are rich, creamy, and decadently chocolate.

Ingredients

• 12 ounces of milk chocolate, finely chopped
• 5 large egg yolks2 tablespoons sugar
• 1/4 teaspoon salt
• 1 1/2 cup heavy cream
• 3/4 cup half-and-half
• 1 tablespoon vanilla
• 1/2 teaspoon espresso powder that has been mixed with 1 tablespoon of water
• Sweetened whipped cream for garnish

Instructions

1. Place the chopped chocolate into a bowl and place a strainer over the chocolate.
2. Place the yolks, sugar, and salt into a bowl and whisk until just combined.
3. Whisk in the cream and half and half.
4. Move the yolk, sugar, salt, cream, and half and half mixture to a sauce pan and cook on low, stirring constantly with a wooden spoon, until thick and the custard reaches 180 degrees F. This should take about 8 to 12 minutes. Do not overcook.
5. Pour the custard through the strainer over the chocolate and let the mixture sit for about 5 minutes.
6. Whisk until smooth and then add the vanilla and espresso.
7. Divide the mixture among 8-5 ounce ramekins, cool, wrap with plastic wrap, and refrigerate.
8. Garnish with whipped cream and shaved chocolate (optional).

https://www.karenskitchenstories.com/2012/12/chocolate-pots-de-creme.html

Karen's Kitchen Stories

pots de crème, chocolate

Dessert

French

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Recipe adapted from Cook's Illustrated Magazine, March/April 2007