Description
This Creamy Chocolate Pot de Crème is a decadent, rich French dessert perfect for chocolate lovers. Made with silky egg yolk custard infused with bittersweet chocolate and vanilla, it is baked gently in a water bath to achieve a smooth, luscious texture. Finished with optional toppings like whipped cream, fresh berries, caramel drizzle, and nuts, it offers an elegant and indulgent dessert experience.
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 the oven: Preheat your oven to 325°F (163°C) to prepare for the water bath baking process.
- Heat the cream: In a medium saucepan, heat the heavy cream over medium heat just until it begins to simmer. Avoid boiling to maintain a smooth texture.
- Whisk egg yolks and sugar: In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture is smooth and well combined.
- Temper the eggs: Slowly pour the hot cream into the egg yolk mixture while whisking constantly. This step prevents the eggs from curdling by gradually raising their temperature.
- Cook custard gently: Return the combined mixture to the saucepan and cook over low heat. Stir constantly until the custard thickens slightly and coats the back of a spoon, about 5 to 7 minutes. Do not let the mixture boil.
- Melt in chocolate and flavorings: Remove the pan from heat and stir in the finely chopped bittersweet chocolate, vanilla extract, and a pinch of salt until the chocolate melts completely and the custard is silky smooth.
- Pour into ramekins: Divide the chocolate custard evenly among small ramekins or pots de crème cups.
- Prepare a water bath: Place the filled ramekins in a baking dish and carefully add hot water to the dish until it reaches halfway up the sides of the cups. This water bath ensures gentle, even cooking.
- Bake the custard: Bake in the preheated oven for 25 to 30 minutes, until the pots de crème are just set but still slightly jiggly in the center for a creamy texture.
- Cool and chill: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours until fully chilled and set.
- Serve with toppings: Before serving, add your choice of whipped cream, chocolate shavings, fresh berries, caramel drizzle, fresh mint leaves, cocoa powder dusting, or crushed nuts to enhance flavor and presentation.
Notes
- Use high-quality bittersweet chocolate for the best rich flavor.
- Be careful not to overcook the custard, as boiling can cause curdling.
- The water bath method ensures gentle and even baking to achieve a smooth texture.
- Pots de crème can be made a day ahead and kept refrigerated.
- Customize toppings based on preference for extra texture and flavor.