Chocolate pots de creme are luxuriously rich and creamy baked chocolate custards made for true chocolate lovers.
They bear a dense, silky, pudding-like texture via a gentle water bath in the oven.
Pots de creme come in a variety of flavors, from classic vanilla to salted caramel to chocolate.
Simply Recipes / Karishma Pradhan
Traditionally, they are eaten chilled, making them the ideal make-ahead dessert.
I like to serve them for special occasions, date nights, and holidaysespecially for Valentine’s Day.
Chocolate pot de cremetakes advantage of chocolate’s rich flavor for a decadent, creamy dessert.
Simply Recipes / Karishma Pradhan
It’s not too sweet, but very chocolate-forward.
I like to top each ramekin with a spoonful of whipped cream and chocolate shavings.
If I’m using bittersweet chocolate, I will often sprinkle a bit of flaky salt.
Simply Recipes / Karishma Pradhan
However, in testing, I found that Guittard’s chocolate chips worked successfully.
Tip Box
Replace the bittersweet chocolate with milk chocolatefor a sweeter, creamier texture.
The custard will set but won’t have as dense of a consistency as bittersweet chocolate.
Simply Recipes / Karishma Pradhan
Water baths help evenly cook custards and prevent curdling.Cheesecakesandcreme bruleeare two other types of desserts that use this technique.
Both desserts boast an equally silky, creamy texture.
Simply substitute the vanilla for an equal amount of another extract, such as almond or coffee extract.
Simply Recipes / Karishma Pradhan
Whisk occasionally to prevent any milk at the bottom of the pan from burning.
Remove the saucepan from the heat.
Place the chocolate pieces into a small bowl.
Simply Recipes / Karishma Pradhan
Pour the chocolate liquid back into the saucepan, whisking frequently until the mixture is completely homogeneous.
Then, remove the saucepan from the heat.
Using a ladle, spoon 1/2 cup of the hot chocolate milk into the yolk mixture.
Simply Recipes / Karishma Pradhan
Whisk constantly, to prevent curdling, until the liquid is homogeneous.
Spoon another 1/2 cup of the milk and whisk again until fully combined.
Pour the milk-yolk mixture back into the saucepan, whisking to combine.
Simply Recipes / Karishma Pradhan
Stir in the espresso powder (if using), kosher salt, and vanilla extract.
Then, strain the chocolate base by pouring it through a fine-mesh sieve into a large bowl.
This step helps get out any curdled egg yolk that will affect the texture of the custard.
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Place 6 (4-ounce) ramekins in a 9 x 13-inch baking pan.
Fill each ramekin about three-quarters of the way full (or up until the inner rim).
Next, lay a sheet of aluminum foil on top of the pan, covering loosely on all sides.
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bring up the oven and pull out the middle rack.
Carefully transfer the pan to the oven, then slide it onto the rack.
Gently remove the pan from the oven.
Simply Recipes / Karishma Pradhan
Just before serving, remove ramekins from the fridge.
Dollop a spoonful of whipped cream onto each custard.
Top with chocolate shavings and a sprinkle of flaky salt.
Simply Recipes / Karishma Pradhan
Cooked chocolate pots de creme keep in the refrigerator, covered, for 2 to 3 days.
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Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
