Description
Indulge in this rich and velvety Creamy Chocolate Pot de Crème, a classic French custard dessert featuring bittersweet chocolate and a silky cream base. Perfectly baked in a water bath for a smooth, luscious texture, this elegant dessert is finished with optional toppings like whipped cream, fresh berries, and chocolate shavings for an irresistible treat.
Ingredients
Scale
Custard Ingredients
- 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 (Optional)
- 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 the oven: Set your oven to 325°F (163°C) to prepare for baking the pots de crème.
- Heat the cream: In a medium saucepan, gently heat the heavy cream over medium heat until it just begins to simmer, being careful not to let it 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 the eggs: Slowly pour the hot cream into the egg yolk mixture while whisking continuously to prevent curdling.
- Cook the custard base: Pour the mixture back into the saucepan and cook over low heat, stirring constantly for 5-7 minutes until it slightly thickens and coats the back of a spoon. Avoid 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 is fully melted and the mixture is smooth.
- Prepare for baking: Pour the custard mixture into small ramekins or pots de crème cups.
- Create a water bath: Place the filled cups into a baking dish and add hot water to the dish until it reaches halfway up the sides of the cups to ensure gentle, even cooking.
- Bake the custards: Bake in the preheated oven for 25-30 minutes, or until the custards are set but still slightly jiggly in the center.
- Cool and chill: Allow the pots de crème to cool to room temperature, then refrigerate for at least 2 hours for full chilling and set.
- Serve with toppings: Before serving, garnish with whipped cream, chocolate shavings, fresh berries, caramel drizzle, or any combination of optional toppings for added flavor and presentation.
Notes
- Use high-quality bittersweet chocolate to achieve the best flavor and texture for the custard.
- Be careful not to boil the cream or the custard to avoid curdling and grainy texture.
- Creating a water bath during baking ensures the custard cooks evenly and remains creamy.
- The pots de crème should be slightly jiggly when done, as they will firm up further during chilling.
- Chilling the custards for at least 2 hours enhances the flavors and texture.
- Toppings are optional but add to the dessert’s elegance and flavor contrast.
