Description
This Creamy Chocolate Pot de Crème is a classic French custard dessert that boasts a rich, velvety texture with intense bittersweet chocolate flavor. Perfectly baked in a water bath, this elegant treat is topped with whipped cream, fresh berries, and decadent garnishes for an indulgent finish. Ideal for special occasions or an impressive yet simple dessert.
Ingredients
Scale
Main 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
Optional Toppings
- 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 Oven: Preheat your oven to 325°F (163°C) to prepare for baking the custards in a water bath.
- Heat Cream: In a medium saucepan, gently heat the heavy cream over medium heat until it is just simmering. Avoid boiling to prevent splitting.
- Whisk Egg Mixture: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and well combined.
- Temper Eggs: Slowly pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Cook Custard Base: Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly until it thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not allow it to boil.
- Melt Chocolate: Remove the saucepan from heat and stir in the finely chopped bittersweet chocolate, vanilla extract, and a pinch of salt until the chocolate is completely melted and the custard is smooth.
- Pour in Ramekins: Divide the custard mixture evenly into small ramekins or pots de crème cups.
- Prepare Water Bath: Place the filled ramekins into a baking dish. Add hot water to the dish until it comes halfway up the sides of the ramekins to ensure gentle, even cooking.
- Bake: Bake in the preheated oven for 25-30 minutes, until the custards are just set but still slightly jiggly in the center.
- Cool and Chill: Remove the ramekins from the water bath and allow to cool to room temperature. Then refrigerate for at least 2 hours to fully set and chill.
- Serve: Before serving, garnish with whipped cream, chocolate shavings, fresh berries, caramel drizzle, mint leaves, crushed nuts, or a dusting of cocoa powder as desired.
Notes
- Be careful not to boil the cream or custard mixture to avoid curdling or grainy texture.
- Use high-quality bittersweet chocolate for the best flavor and smoothness.
- The water bath helps cook the custard evenly, preventing cracking or overcooking.
- Allow adequate chilling time for the pot de crème to develop its signature creamy texture.
- Customize toppings to your preference for added texture and flavor contrast.
