If you love a rich and creamy chocolate dessert, then this one is just for you! The name alone- Pots de Creme- sounds very fancy, but you will be surprised at how easy it is to make this decadent and delicious dessert! My college roommate and forever friend gave me the recipe after she impressed me with her fancy dessert on one of my visits to see her and her family. Her husband is half French and so he suggested this treat. She knew me well enough to know that it would be a big hit, and that we would basically eat all of the servings in one night just like our college days!
For this recipe, you only need a handful of ingredients. It is quick and easy to make- you only need to allow time for it to chill. You can find more elaborate recipes- I know they used to add in a step called a “water bath” to finish the recipe, but it just isn’t necessary to achieve the same result. I have also used a double boiler to melt the chocolate and mix in the cream, but I have found that letting the heated yolks and milks melt the chocolate in the blender is the best method for keeping it simple. As you can see in the photo below, it whips up to be so thick and rich… and so small serving sizes are ideal. I use 4-ounce ramekins and a small amount of homemade, fresh whipped cream to top the chocolate goldmine. Of course, you can use larger serving sizes and add more whipped cream plus any other topping you like. Raspberries and strawberries are always a perfect way to up the delish factor, but I am a purist when it comes to chocolate pots of cream.
Chocolate Pots de Creme
12 oz. bag of Ghiradelli semi-sweet chocolate chips (you can also go with darker chocolate if you like)
1 1/2 cups heavy cream
1 1/2 cups whole milk
6 large egg yolks
5 tablespoons of granulated sugar
1/4 teaspoon salt
1 Tablespoon confectioner’s sugar
1/4 teaspoon vanilla extract
Directions to Make…
- Whisk the egg yolks, 1 cup of the cream, the milk, granulated sugar and salt in a medium-sized saucepan over medium heat. Continue cooking and stir constantly for about 5 minutes until it is almost boiling. The mixture should be thick enough to coat the spoon or spatula.
- Place the chocolate chips into a blender and then pour the milk mixture over the chocolate chips. Use care with the hot milk mixture. If using a food processor, cover the open spout with a cloth to prevent the hot mixture from contacting skin. Blend until smooth– scrape the sides as needed to be sure it is all mixed smoothly.
- Pour the chocolate mixture into ramekins and place in refrigerator to set. The pots de creme should be chilled in 2-3 hours.
- When ready to serve, whip the 1/2 cup of heavy cream with confectioner’s sugar until soft peaks form. Fold in vanilla. Spoon a dollop of whipped cream on the top of each ramekin. Top with berries, if desired. Serve and enjoy!
If you would like to be more authentic in the way you serve this dessert, look for antique pots de creme serving dishes at antique or vintage shops. You can also find sets or individual pots online. The sets are tiny cups with one handle and a lid. A small spoon is used for eating from the small pots- usually a demitasse spoon. If I were to buy a set for our family to have, I would choose these…
Aren’t they so pretty? I also love the new set made by Mottaheda. The neutral color works for every occasion. But, clearly the decadence of the dessert itself stands alone no matter what you choose to serve it in- a simple ramekin works just fine, too!
I always love to hear how you like the recipes that I share! Leave a comment below and give me your thoughts. Also, if you have egg whites that are left over from making this dessert, you can use them to make this Pavlova! Sometimes it is helpful to be able to make 2 easy desserts at once for special occasions. Happy Baking!