Description
This Creamy Chocolate Pot de Crème is a rich, velvety French dessert made with bittersweet chocolate, egg yolks, and heavy cream. Gently baked in a water bath to achieve a smooth, custard-like texture, it’s the perfect elegant treat for chocolate lovers. Topped with whipped cream, fresh berries, and optional garnishes like caramel drizzle and crushed nuts, this dessert combines richness and delicate flavors in every spoonful.
Ingredients
Scale
Custard
- 4 large egg yolks
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 6 ounces high-quality bittersweet chocolate, finely chopped
- A pinch of salt
Toppings (Optional)
- Whipped cream
- Fresh mint leaves
- Chocolate shavings
- Cocoa powder for dusting
- Fresh berries (raspberries or strawberries)
- Caramel drizzle
- Crushed nuts (hazelnuts or almonds)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the gentle baking step required for the custard.
- Heat Cream: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer, ensuring it does not boil.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and well combined.
- Temper Eggs: Slowly pour the hot cream into the egg yolk mixture while whisking constantly to prevent curdling and integrate the heat evenly.
- Thicken Mixture: Return the combined mixture to the saucepan and cook over low heat. Stir constantly until it thickens slightly and coats the back of a spoon, about 5-7 minutes. Avoid boiling to keep texture smooth.
- Add Chocolate & Flavorings: Remove from heat, then stir in the finely chopped bittersweet chocolate, vanilla extract, and a pinch of salt until the chocolate completely melts and the custard is smooth.
- Pour into Ramekins: Pour the custard mixture into small ramekins or pot de crème cups evenly.
- Prepare Water Bath: Place the cups in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins. This water bath ensures gentle, even cooking.
- Bake: Bake in the preheated oven for 25-30 minutes until the custard is just set but still slightly jiggly in the center.
- Cool & Chill: Let the pots de crème cool to room temperature, then refrigerate for at least 2 hours to fully chill and set.
- Serve: Before serving, garnish with whipped cream, chocolate shavings, fresh berries, a drizzle of caramel, crushed nuts, or any of the optional toppings as desired.
Notes
- Use high-quality bittersweet chocolate for the best rich chocolate flavor.
- Do not boil the cream or custard mixture to avoid curdling.
- The water bath (bain-marie) is crucial for a smooth and creamy texture.
- Chill the custard well before serving to allow it to fully set.
- Customize toppings according to your preference or occasion.
