I’m fascinated by rich desserts that are made of simple ingredients that you’re likely to have on hand. French cuisine is full of such miraculous recipes: crème brulée is basically cream, eggs, and sugar. Dairy products, staples for French cooking, are found in all types and forms and are the building blocks of decadent desserts and those that defy explanation. These Chocolate Pots de Crème, not nearly as popular as crème brulée, are absolutely rich and delightful.
Technically a custard, Chocolate Pots de Crème as dense as pudding but this recipe resembles a mousse and takes minutes to prepare. While most recipes call for baking them in a low temperature water bath, for this one the egg yolks are tempered and the creamy mixture is cooked in a saucepan over moderate heat.
You only need heavy cream, chocolate, sugar and eggs. Such few ingredients create a rich chocolate taste and silky texture that are best enjoyed by the spoonful. Because they’re so such rich, they’re best served in small pots, as a small portion is enough to keep you fulfilled.
Most recipes call for semi-sweet dark chocolate, but this one uses both milk and bittersweet chocolates. Created by Frank Urso, I found it years ago and it’s such a special and impressive dessert, you’ll easily wow our guests. They’ll never know how easy these actually are or how you only need a handful of ingredients. That’s the beauty of French desserts.
I like to serve them with a dollop of creme fraiche or whipped cream and chocolate shavings, but traditionally they’re eaten as is, no fuss.
If you need some visuals, here’s a quick video showing you the whole process! But if you’re looking for an even quicker, simpler, summer dessert try this Tahini Banana Ice Cream! So healthy and a fun, nutty twist on the popular banana ice cream.
Chocolate Pots de Crème
- 10 oz milk chocolate, finely chopped
- 3 oz bittersweet chocolate, finely chopped
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup sugar
- 5 large egg yolks
- Crème fraîche and chocolate shavings, for garnish
- In a large heatproof bowl, combine the milk and bittersweet chocolates.
- In a medium heatproof bowl, add the egg yolks.
- In a medium saucepan, bring the milk, heavy cream and sugar to a gentle simmer, whisking constantly until the sugar is dissolved. Remove from heat.
- Temper the egg yolks: whisk the egg yolks and gradually add in half of the hot cream mixture, whisking constantly. Add in the egg-and-cream mixture into the saucepan with the rest of the cream mixture. Cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes.
- Pour the custard over the chopped chocolate and let stand for 2 minutes. Stir until smooth.
- Optional: Use an immersion blender or transfer the mixture to a blender and puree until very smooth, about 1 minute. (I often skip this step)
- Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, at least 2 hours.
- Garnish with crème fraîche and chocolate shavings. Serve.
Tips & Tricks: Before you start, mise en place – put everything in its place: Add the chocolates to a large bowl, the egg yolks to a separate medium bowl, then finally the cream, milk, and sugar to a saucepan. As the cream mixture cooks, whisk the egg yolks. When the sugar is dissolved, add in half the creamy mixture into the egg yolk bowl by the ladleful, whisking constantly as not to cook the egg yolks. Once it’s all incorporated, add the egg cream mixture back into the saucepan. Cook until it coats the back of a spoon, pour over chocolate.
If you make this Chocolate Pots de Crème please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!