Classic French Chocolate Pots de Crème Recipe

Introduction

Classic French Chocolate Pots de Crème is a rich and silky dessert that melts in your mouth. This elegant treat is surprisingly simple to make and perfect for impressing guests or indulging in a special occasion at home.

Ingredients

• 400ml heavy cream (35%)
• 6 oz (180g) semi-sweet dark chocolate, roughly chopped
• 4 large egg yolks
• ¼ cup (50g) sugar
• ¼ tsp salt
• Whipped cream and chocolate shavings, for serving

Instructions

1. Step 1: Preheat your oven to 325°F (160°C) with a rack in the middle.
2. Step 2: In a medium saucepan, slowly warm the heavy cream with the chopped chocolate over medium-low heat. Stir occasionally and remove from the heat once the chocolate has melted. Avoid boiling.
3. Step 3: In a large mixing bowl, whisk the egg yolks, sugar, and salt for 2 minutes until pale and fluffy. Pour 2 tablespoons of the hot cream into the egg yolk mixture and whisk to temper the yolks. Then slowly whisk in the remaining hot cream.
4. Step 4: Fill 6 small (120ml / ½ cup) pots or ramekins with the chocolate cream. Place them in a large baking dish and add hot water to come ¾ up the sides of the pots.
5. Step 5: Bake for 30 minutes. Remove the baking dish from the oven and carefully lift the ramekins out. Allow them to cool completely to room temperature before covering with plastic wrap and refrigerating.
6. Step 6: Chill for at least 3 hours before serving. Top each pot with whipped cream and chocolate shavings.

Tips & Variations

• For a deeper chocolate flavor, use bittersweet chocolate instead of semi-sweet.
• Make sure to temper the egg yolks properly to prevent curdling and ensure a smooth texture.
• You can add a splash of espresso or a pinch of cinnamon to the cream for a unique twist.

Storage

Store the pots de crème covered in the refrigerator for up to 3 days. They are best enjoyed chilled and can be served straight from the fridge. If desired, allow them to sit at room temperature for 10 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, these pots de crème are ideal for making a day in advance. They need at least 3 hours to chill and set properly in the refrigerator.

What should I do if my custard curdles?

Curdling usually happens if the eggs are heated too quickly. To avoid this, temper your egg yolks by gradually adding warm cream while whisking constantly. If curdling occurs, you’ll need to start over with fresh ingredients.

Classic French Chocolate Pots de Crème Recipe

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Classic French Chocolate Pots de Crème is a rich, silky custard dessert made with dark chocolate, heavy cream, and egg yolks. This elegant treat is baked in a water bath to ensure a smooth, creamy texture and is perfect for special occasions or a luxurious everyday dessert. Topped with whipped cream and chocolate shavings, it delivers intense chocolate flavor in every spoonful.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Pots de Crème

• 400ml heavy cream (35%)
• 6 oz (180g) semi-sweet dark chocolate, roughly chopped
• 4 large egg yolks
• ¼ cup (50g) sugar
• ¼ tsp salt

For Serving

• Whipped cream
• Chocolate shavings

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C) and position a rack in the middle of the oven to prepare for baking the custards evenly.
2. Melt Chocolate and Cream: In a medium saucepan, gently warm the heavy cream with the semi-sweet dark chocolate over medium-low heat. Stir frequently to melt the chocolate thoroughly without letting the mixture reach a boil. Remove from heat once fully combined.
3. Whisk Egg Yolks: In a large mixing bowl, whisk the egg yolks, sugar, and salt vigorously for about 2 minutes until the mixture is pale and fluffy. Temper the egg yolks by adding 2 tablespoons of the warm chocolate cream, whisking constantly to prevent curdling. Gradually incorporate the remaining warm cream while continuing to whisk until smooth.
4. Assemble Pots: Pour the chocolate custard mixture evenly into six small ramekins or pots, each holding approximately 120ml (½ cup).
5. Bake in Water Bath: Place the ramekins into a large baking dish. Pour hot water into the dish until it reaches three-quarters up the sides of the ramekins. Bake in the preheated oven for 30 minutes, allowing the custards to set gently and develop a creamy texture.
6. Cool and Chill: Remove the baking dish from the oven carefully and take out the ramekins. Let them cool completely at room temperature before covering each with plastic wrap. Refrigerate for at least 3 hours or until fully chilled and set.
7. Serve: Before serving, garnish each pot with a generous dollop of whipped cream and sprinkle with chocolate shavings for a decadent finish.

Notes

• Use quality semi-sweet dark chocolate for the best flavor.
• Do not boil the cream and chocolate mixture to avoid seizing the chocolate or curdling the custard.
• Tempering the egg yolks is essential to prevent scrambling when mixing with the warm cream.
• The water bath helps cook the custards gently and evenly, resulting in a smooth texture.
• You can prepare the pots de crème a day ahead, allowing flavors to meld beautifully.
• Serve chilled for the perfect texture and taste.

Keywords: Chocolate custard, French dessert, pots de crème, creamy chocolate dessert, baked custard