Chocolate Pots De Creme a chocolate lover’s dream.
If you love chocolate as much as we do and are always searching for a delicious chocolate dessert…this is it…Chocolate Pots De Creme. I know, it sounds so fancy, but trust me, it could not be more easy to make.
The ingredient list is simple, but it is the ultimate chocolate dessert in my opinion. We made a S’mores Pot De Creme (which is amazing BTW), but this straight up Chocolate Pot De Creme is my go to for the ultimate chocolate heaven fix!
What are Pots De Creme?
Pots de creme are a french dessert that means pots of cream or pots of custard. In this case it would translate chocolate pots of cream; doesn’t that just sound like a dream. The texture of a pot de creme is much more dense than a mousse or a pudding which tend to be light and airy. It is definitely a more rich chocolate dessert.
Chocolate Pots De Creme Ingredients:
- 6 ounces of semisweet chocolate chips
- 1 cup of cream
- 1 cup of whole milk
- 6 large egg yolks
- 2 tablespoons of sugar
- pinch of salt
How To Make Chocolate Pots De Creme:
- Preheat oven to 300.
- Place the chocolate chips in a glass bowl. Heat cream, milk, and a pinch of salt in a small saucepan, stirring occasionally, and bring to a boil. Pour hot mixture over chocolate chips. Let it sit and melt chocolate for several minutes. Whisk until smooth.
- In a glass bowl, whisk together the egg yolks, sugar, and another pinch of salt. Slowly add chocolate mixture a little at a time while whisking, to avoid heating the eggs too quickly. Strain out any egg bits if needed. Let it cool for 15-20 minutes.
- Place jars or ramekins (needs to hold about 1/2 cup) in a pan with sides. Carefully pour the chocolate mixture into the jars and wipe up any drips down the side. Carefully move baking dish to the oven. Fill the pan about halfway up the sides with hot water, careful not to get any water into the jars. Cover pan loosely with foil. Bake about 20 minutes, until partly set.
- After baking, remove all the jars from the water bath and allow them to cool to room temperature. Move to the refrigerator and chill 3 to 4 hours or overnight. Serve chilled with sweetened whipped cream.
Why Is My Pots De Creme Grainy?
There are a few reasons that your pot de creme can be grainy, and here is how to avoid it.
-don’t overcook: If after you have made your pots de creme and it has a grainy feel to the texture then you have overcooked it.
-don’t undercook: Having your pots de creme undercooked will still taste good but be runny; so you want to take your time and keep an eye on them while they are baking.
-Temper the eggs: To temper means to add the hot mixture a little at a time to the egg yolks as to not scramble the eggs with the heat from the hot mixture.
Hope that helps! The texture should be smooth and velvety.
Can Chocolate Pots De Creme Be Made Ahead Of Time?
Of Course! Chocolate pots de creme is the perfect dessert to make ahead of time especially if you are having a dinner party, holiday event or just entertaining. Being able to make things ahead of time when preparing a big meal is just a ton of help, right!?
How Long Does Pots De Creme Last?
You can store this decadent dessert in your refrigerator for 2-3 days. You also may want to serve it with a dollop of whipped cream like we did. Store the whipped cream separate and add when serving.
Chocolate Pots De Creme
A simple, rich, creamy and decadent chocolate dessert that is make ahead friendly.
Ingredients
- 6 oz semisweet chocolate chips
- 1 cup cream
- 1 cup whole milk
- 6 large egg yolks
- 2 tbsp sugar
- pinch of salt
Instructions
-
Preheat oven to 300.
-
Place the chocolate chips in a glass bowl. Heat cream, milk, and a pinch of salt in a small saucepan, stirring occasionally, and bring to a boil. Pour hot mixture over chocolate chips. Let it sit and melt chocolate for several minutes. Whisk until smooth.
-
In a glass bowl, whisk together the egg yolks, sugar, and another pinch of salt. Slowly add chocolate mixture a little at a time while whisking, to avoid heating the eggs too quickly. Strain out any egg bits if needed. Let it cool for 15-20 minutes.
-
Place jars or ramekins (needs to hold about 1/2 cup) in a pan with sides. Carefully pour the chocolate mixture into the jars and wipe up any drips down the side. Carefully move baking dish to the oven. Fill the pan about halfway up the sides with hot water, careful not to get any water into the jars. Cover pan loosely with foil. Bake about 20 minutes, until partly set.
-
After baking, remove all the jars from the water bath and allow them to cool to room temperature. Move to the refrigerator and chill 3 to 4 hours or overnight. Serve chilled with sweetened whipped cream.
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MORE chocolate desserts to ENJOY:
- S’mores Pots De Creme
- Chocolate Creme Brulee
- Buttermilk Chocolate Cake
- Healthy Chocolate Mousse
- Chocolate Lava Cakes
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