Chocolate Pots de Creme
This recipe has been in my old file box for years. It is a easy to make version of the classic French dessert. The origin of the naming Pots de Creme, is the French didn’t really have a word for custard, as this is a bit of a chocolate custard. Pronounced “poe-duh-krem,” it is a dessert sure to make any chocolate lover happy.
Start by warming the half-n-half. Be careful not to scald. On this day, I actually forgot to buy half-n-half so I made my own using heavy whipped cream and milk.
My go to chocolate is Ghirardelli but any bittersweet will work. Chop into chunks.
Blend the eggs
In a separate bowl prepare the egg mixture.
This was actually a double version of the recipe, making 8 pots for a small dinner party we were having.
After beating the eggs add the cocoa, vanilla and salt. If using the liquor add it here too.
Back to the stove top, it’s time to add the chocolate and sugar to the half-n-half.
After adding the chocolate and sugar let it sit for about 5 minutes then whisk all together.
Combine the warm chocolate cream with the cocoa egg mixture.
Run it through a seive
Be sure to add to a glass measuring cup so it can pour easier into the ramekins. The ramekins should be sitting in the warm water bath before pouring in.
Carefully place in the oven. After about 30 minutes remove from the oven. The cups should not be quite set in the middle. They will finish setting while cooling.
When ready to serve top with a little whipped cream.
Chocolate Pots de Creme
Ingredients
- 1 ¼ cups half and half
- 3 oz. bittersweet chocolate, finely chopped
- ¼ cup sugar
- 3 large egg yolks
- ½ teaspoon pure vanilla extract
- 1 tablespoon cocoa powder
- Pinch of salt
- 1 tbsp hazelnut – flavored liqueur, such as Frangelico (optional)
- Freshly whipped cream, for serving (optional)
Instructions
- Preheat oven to 300°. Bring a pot of water to boil and keep warm.
- Heat half and half in small saucepan over medium heat until it just begins to simmer. Remove from heat and add chocolate and sugar. Let stand 5 minutes.
- Stir together yolks, vanilla, cocoa, salt, and liqueur, in desired, in a large bowl.
- With a fork, stir chocolate mixture until smooth. Gradually stir chocolate mixture into egg mixture. Pour through a fine sieve into glass measuring cup.
- Place four ramekins or pudding molds (3-4 oz. each) in a shallow roasting pan and divide the chocolate mixture among them. Pour the hot water into the pan so that it reaches halfway up the sides of the ramekins.
- Bake until custards are not quite set in centers, about 30 minutes (custards will firm up as they cool). Carefully remove ramekins from water bath, and let custards cool slightly. Cover with plastic wrap; refrigerate until ready to serve.
- Just before serving, dollop whipped cream. Enjoy!
