Chocolate Pots de Crème

Chocolate Pots de Crème

Rich, creamy and utterly blissful chocolate pots de creme! Easier to make than you'd think and sure to impress. Perfect for any occasion. Cooking Classy
Prep Time25 mins
Cook Time15 mins
Chill3 hrs
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate, Pots de Creme
Servings: 8
Author: Recipe adapted with some changes from Food Network -

Ingredients

  • 9 oz (255g) high-quality semi-sweet chocolate, chopped
  • 1 1/4 cups (295ml) heavy cream, divided
  • 1 1/4 cup (295ml) whole milk*
  • 1/2 cup (68g) granulated sugar
  • 6 large egg yolks
  • 1/4 fine sea salt
  • 1 1/2 vanilla extract

Topping

  • 3/4 cup (175ml) heavy cream
  • 2 tbsp (25g) granulated sugar
  • Fresh raspberries, chopped unsalted or lightly salted pistachios or almonds, shaved dark chocolate (optional)

Instructions

For the Pots de Crème

  •  Place chocolate in a blender, set aside. Add heavy cream, milk, sugar, egg yolks and salt to a medium saucepan and whisk until well combined.
  • Set saucepan over medium heat and cooking, stirring constantly with a spatula while scraping along bottom and sides of pan, until mixture has thickened slightly and nearly boils, about 6 - 9 minutes (mixture should coat the back of a wooden spoon). 
  • Remove from heat and immediately stir in vanilla then pour mixture through a fine mesh strainer into the blender (over the top of the chopped chocolate). Let rest 2 minutes to allow chocolate some time to melt. 
  • Then cover blender with lid and hold a thick kitchen towel over lid, blend mixture on low speed until well combined. 
  • Gently tap blender against counter several times just to remove large air bubbles (you don't want to get rid of all of the bubbles just some of the big ones).
  • Divide mixture among 6 - 8 small dessert cups or ramekins and refrigerate until set, about 2 - 3 hours. 
  • Top with whipped topping and shaved chocolate, nuts and fresh raspberries if desired.

For the whipped topping

  • In a medium mixing bowl whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form.

Notes

  • *1% or 2% milk can be used as well. Just add replace 2 Tbsp of it with heavy cream.