Description
This Easy Chocolate Pots de Crème recipe is a classic French dessert featuring a rich, creamy chocolate custard that is silky smooth and deeply satisfying. Made with simple ingredients like heavy cream, whole milk, egg yolks, and semisweet chocolate, these individual custards are gently cooked on the stovetop and chilled until perfectly set. The addition of espresso powder enhances the chocolate flavor, creating an indulgent yet elegant treat that’s perfect for any occasion.
Ingredients
Custard Base
- 1 cup heavy cream
- 1 cup whole milk
- 5 large egg yolks
Chocolate Mixture
- 6 ounces semisweet chocolate, chopped
- ½ teaspoon espresso powder (optional)
- ¼ teaspoon kosher salt
Garnish
- Whipped cream
- Chocolate shavings
Instructions
- Heat the cream: Add the heavy cream and whole milk to a saucepan over medium heat. Whisk occasionally until the mixture just begins to simmer with small bubbles forming along the edges. Immediately remove from heat to prevent boiling.
- Temper the eggs: In a medium bowl, whisk the egg yolks until smooth. Very slowly pour half of the hot cream mixture into the egg yolks while continuously whisking to prevent the eggs from curdling. Then, return this tempered egg mixture back into the saucepan with the remaining cream.
- Cook the custard: Place the saucepan over medium-low heat and stir constantly for about 2 minutes until the custard slightly thickens. Be careful not to scramble the eggs. Once thickened, turn off the heat.
- Add the chocolate: Stir in the chopped semisweet chocolate, espresso powder (if using), and kosher salt. Let sit for 1 minute to allow the chocolate to melt, then whisk until completely smooth and glossy.
- Strain the custard: Pour the mixture through a fine mesh strainer into a clean bowl or measuring jug with a spout to remove any lumps or bubbles, ensuring a silky texture.
- Pour and chill: Divide the smooth custard evenly among six 4-ounce ramekins. Cover and refrigerate for at least 2 hours until fully chilled and set.
- Serve: Before serving, allow the pots de crème to sit at room temperature for about 15 minutes to soften slightly. Garnish with a dollop of whipped cream and a sprinkle of chocolate shavings for an elegant presentation.
Notes
- For best texture, do not boil the cream mixture; heat gently to just simmering.
- Tempering the eggs carefully prevents curdling and ensures a smooth custard.
- Espresso powder is optional but enhances the depth of chocolate flavor.
- If you don’t have ramekins, small heatproof cups or jars can be used as substitutes.
- Leftover pots de crème can be covered and refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
