Chocolate Pots De Creme
Indulge in the decadence of homemade Chocolate Pots de Crème, a timeless French dessert that’s as luxurious as it is simple to make. This velvety custard features the rich flavor of dark chocolate, perfectly balanced with a creamy blend of heavy cream and whole milk. Gently baked in a water bath for a silky-smooth texture, each portion is a bite-sized treat that melts in your mouth. Hints of vanilla and a pinch of kosher salt enhance the chocolate’s depth, while optional garnishes like fresh whipped cream and elegant chocolate shavings add the perfect finishing touch. With just 15 minutes of prep time and a short chill in the fridge, these Chocolate Pots de Crème are ideal for elevating any gathering or satisfying your sweet cravings. Perfect for dessert lovers searching for something indulgent yet refined!
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Recipe Information
Ingredients
- 170 grams dark chocolate
- 240 milliliters heavy cream
- 120 milliliters whole milk
- 4 large egg yolks
- 50 grams granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon kosher salt
- whipped cream (optional, for garnish)
- chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Chop the dark chocolate into small pieces and place them in a medium heatproof bowl.
In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is just about to reach a simmer (do not let it boil).
Pour the hot cream mixture over the chopped chocolate. Let it sit for 2-3 minutes to allow the chocolate to melt, then whisk until smooth.
In a separate bowl, whisk the egg yolks, granulated sugar, vanilla extract, and kosher salt until well combined.
Slowly pour the chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any solids and ensure a silky texture.
Divide the mixture evenly between 4 small, oven-safe ramekins.
Place the ramekins in a deep baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.
Carefully transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the edges are set but the centers still jiggle slightly when shaken.
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set.
Before serving, top each Pot De Creme with a dollop of whipped cream and garnish with chocolate shavings, if desired.
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 144.6 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 365 mg | 28% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1488 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
