Description
Chocolate Pots de Creme is a classic French dessert featuring a rich, creamy chocolate custard baked in a water bath. This elegant and indulgent treat combines semisweet chocolate with cream, milk, and egg yolks to create a silky smooth texture, perfect for special occasions or a decadent everyday dessert.
Ingredients
Scale
Custard
- 1 cup heavy cream
- 1 cup whole milk
- 6 ounces semisweet chocolate, chopped
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Topping (Optional)
- Whipped cream
- Chocolate shavings
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for baking the custards in a water bath.
- Heat Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture just begins to simmer. Remove from heat immediately to avoid boiling.
- Melt Chocolate: Stir the chopped semisweet chocolate into the hot cream mixture until completely melted and smooth, ensuring no lumps remain.
- Whisk Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until the mixture is pale in color and slightly thickened.
- Combine Mixtures: Gradually pour the warm chocolate and cream mixture into the egg yolk mixture while whisking constantly to prevent the eggs from curdling or cooking prematurely.
- Strain Custard: Pour the combined custard mixture through a fine mesh sieve into a clean bowl to remove any solids and ensure a smooth final texture.
- Fill Ramekins: Divide the custard evenly into 4 to 6 small ramekins, depending on size.
- Prepare Water Bath: Place the ramekins in a baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a gentle water bath that will help cook the custards evenly.
- Bake: Bake the custards in the preheated oven for 25 to 30 minutes, or until the edges are set but the centers still have a slight jiggle when gently shaken.
- Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate the custards for at least 2 hours to set completely.
- Serve: Before serving, optionally top each pot de creme with whipped cream and chocolate shavings for added creaminess and decoration.
Notes
- Use high-quality semisweet chocolate for the richest, most flavorful custard.
- For an extra depth of flavor, add a pinch of espresso powder or a splash of coffee liqueur to the chocolate mixture before combining.
- Serve chilled to fully enjoy the creamy texture and intense chocolate flavor.
