Pot de Crème

Pot de Crème


DifficultyBeginnerMakes4 Servings

This chocolate pot de crème recipe has to be the most simple chocolate dessert recipe you can make. They take about 12 minutes to pull together, then once they are baked just pop them in the fridge to chill until you need them. They are the perfect individual chocolate pots to serve at a dinner party or for a date night.

Think of a pot de crème like a fancy chocolate mousse minus the air bubbles.  The texture is incredible – so smooth and creamy.

They are perfect with a little vanilla whipped cream on the side, and a drizzle of salted caramel on top.

Follow my video and step-by-step recipes to make these individual chocolate pot de crème.

Looking for more chocolate desserts? Check out my chocolate soufflé and chocolate fondant recipes.


 


 

Ingredients


 400 g Double / Heavy Cream
 80 g Whole Milk
 115 g Dark Chocolate (70%)
 80 g Egg Yolks
 35 g Sugar
 Pinch of Salt
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Method


1

Add the cream and milk to a saucepan and mix over medium heat until steamy.

2

Meanwhile, in a bowl, whisk the egg yolks, sugar and salt together for 1 minute to combine.

3

Remove the cream from the heat and whisk in the chocolate until it has completely melted.

4

Slowly pour the chocolate cream over the egg yolks, stirring with a spatula (not a whisk - we want to avoid adding too many air bubbles). Then you can strain it (optional).

5

Pour the mixture into 4 ramekins and place them in the oven in a baking dish of boiling water (a water bath) and bake for around 45 minutes at 150C (non fan assisted). Once baked they should have a small wobble in the centre.

6

Remove them from the oven and lift them out of the water. Chill in the fridge for 4-6 hours.

7

Decorate with milk chocolate shavings and serve chilled or at room temperature.

 

Ingredients

 400 g Double / Heavy Cream
 80 g Whole Milk
 115 g Dark Chocolate (70%)
 80 g Egg Yolks
 35 g Sugar
 Pinch of Salt
Shop the equipment

Directions

1

Add the cream and milk to a saucepan and mix over medium heat until steamy.

2

Meanwhile, in a bowl, whisk the egg yolks, sugar and salt together for 1 minute to combine.

3

Remove the cream from the heat and whisk in the chocolate until it has completely melted.

4

Slowly pour the chocolate cream over the egg yolks, stirring with a spatula (not a whisk - we want to avoid adding too many air bubbles). Then you can strain it (optional).

5

Pour the mixture into 4 ramekins and place them in the oven in a baking dish of boiling water (a water bath) and bake for around 45 minutes at 150C (non fan assisted). Once baked they should have a small wobble in the centre.

6

Remove them from the oven and lift them out of the water. Chill in the fridge for 4-6 hours.

7

Decorate with milk chocolate shavings and serve chilled or at room temperature.

Pot de Crème