Description
This Creamy Chocolate Pot de Crème recipe is a decadent French custard dessert that’s rich, smooth, and elegantly simple to make. Featuring bittersweet chocolate, velvety cream, and a touch of vanilla, it’s baked in a water bath to achieve a luscious, silky texture. Perfectly portioned for four, this indulgent treat is topped with whipped cream, fresh berries, and a drizzle of caramel to create a sophisticated finish for any special occasion or cozy night in.
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
- 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 Oven: Preheat your oven to 325°F (163°C) to prepare for baking the custards evenly.
- Heat Cream: In a medium saucepan, gently heat the heavy cream over medium heat until it just starts to simmer, ensuring it does not boil.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and well combined.
- Temper Eggs: Slowly pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling during this gradual temperature increase.
- Cook Custard Base: Return the combined mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon, about 5-7 minutes, avoiding any boiling.
- Add Chocolate and Flavorings: Remove from heat and stir in the finely chopped bittersweet chocolate, vanilla extract, and a pinch of salt until the chocolate melts smoothly into the custard.
- Prepare Ramekins: Pour the chocolate custard mixture into small ramekins or pots de crème cups.
- Set Up 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 to ensure gentle baking.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the custards are just set and still a little jiggly in the center.
- Cool and Chill: Remove the ramekins from the water bath, allow them to come to room temperature, then refrigerate for at least 2 hours until fully chilled and set.
- Serve: Before serving, garnish with whipped cream, chocolate shavings, fresh berries, caramel drizzle, crushed nuts, and a sprinkle of cocoa powder or fresh mint leaves for a decorative and flavorful touch.
Notes
- Use high-quality bittersweet chocolate for the best flavor and smooth texture.
- Be careful not to boil the cream or custard base to prevent curdling.
- Ensure the water bath water is hot when added to maintain a stable cooking temperature.
- Chilling time is essential for the custard to fully set and develop its creamy texture.
- Customize toppings based on personal preference or seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
