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Chocolate Pots de Creme Recipe

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4.9 from 88 reviews

Indulge in the rich and velvety Chocolate Pots de Creme, a classic French dessert made with bittersweet chocolate, cream, and egg yolks. These creamy, smooth custards are infused with a hint of coffee and vanilla, making them an elegant and simple treat perfect for special occasions or whenever you crave a luxurious chocolate dessert.

Ingredients

Chocolate Mixture

  • 12 ounces bittersweet/dark chocolate, chopped
  • 1 tsp instant coffee
  • 1 pinch kosher salt
  • 1 tsp vanilla extract

Cream

  • 1½ cups whipping cream (can substitute heavy cream or double cream)

Custard

  • 4 egg yolks
  • 2 tbsp sugar

Instructions

  1. Prepare Chocolate Mixture: Place the chopped bittersweet chocolate in a medium heatproof bowl. Add the instant coffee, a pinch of kosher salt, and vanilla extract, then set aside.
  2. Heat Cream: In a small saucepan over medium heat, gently heat the whipping cream until bubbles start to form around the edges, but do not bring it to a boil.
  3. Combine Cream and Chocolate: Pour the hot cream over the prepared chocolate mixture. Let it stand undisturbed for 5 minutes to allow the chocolate to melt thoroughly, then whisk until the mixture is smooth and fully combined.
  4. Mix Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks and sugar until thoroughly combined and slightly thickened.
  5. Incorporate Egg Mixture: Gradually whisk the chocolate and cream mixture into the egg yolk mixture until fully integrated.
  6. Cook Custard: Transfer the combined mixture back to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon, about 4 minutes. Take care not to overheat to prevent curdling.
  7. Chill: Pour the custard into ramekins or dessert dishes. Cover each with plastic wrap, pressing it gently onto the surface to prevent a skin forming. Refrigerate for 1 to 3 hours until the pots de creme are cool and slightly firm.

Notes

  • Use good quality bittersweet or dark chocolate for the best flavor and texture.
  • Be careful when cooking the custard to avoid scrambling the eggs; constant stirring and moderate heat are key.
  • The refrigeration time can vary depending on the chocolate used and your preferred texture—longer chilling results in a firmer custard.
  • Instant coffee enhances the depth of chocolate flavor without adding a strong coffee taste.
  • Double cream, heavy cream, or whipping cream can be used interchangeably, though double cream will yield a richer texture.

Find it online: https://oliviabakes.com/chocolate-pots-de-creme-recipe/