Chocolate Pots de Crème
Rich, creamy and utterly blissful chocolate pots de creme! Easier to make than you'd think and sure to impress. Perfect for any occasion. Cooking Classy
Servings: 8
Ingredients
- 9 oz (255g) high-quality semi-sweet chocolate, chopped
- 1 1/4 cups (295ml) heavy cream, divided
- 1 1/4 cup (295ml) whole milk*
- 1/2 cup (68g) granulated sugar
- 6 large egg yolks
- 1/4 fine sea salt
- 1 1/2 vanilla extract
Topping
- 3/4 cup (175ml) heavy cream
- 2 tbsp (25g) granulated sugar
- Fresh raspberries, chopped unsalted or lightly salted pistachios or almonds, shaved dark chocolate (optional)
Instructions
For the Pots de Crème
- Place chocolate in a blender, set aside. Add heavy cream, milk, sugar, egg yolks and salt to a medium saucepan and whisk until well combined.
- Set saucepan over medium heat and cooking, stirring constantly with a spatula while scraping along bottom and sides of pan, until mixture has thickened slightly and nearly boils, about 6 - 9 minutes (mixture should coat the back of a wooden spoon).
- Remove from heat and immediately stir in vanilla then pour mixture through a fine mesh strainer into the blender (over the top of the chopped chocolate). Let rest 2 minutes to allow chocolate some time to melt.
- Then cover blender with lid and hold a thick kitchen towel over lid, blend mixture on low speed until well combined.
- Gently tap blender against counter several times just to remove large air bubbles (you don't want to get rid of all of the bubbles just some of the big ones).
- Divide mixture among 6 - 8 small dessert cups or ramekins and refrigerate until set, about 2 - 3 hours.
- Top with whipped topping and shaved chocolate, nuts and fresh raspberries if desired.
For the whipped topping
- In a medium mixing bowl whip heavy cream until soft peaks form then add sugar and whip until stiff peaks form.
Notes
- *1% or 2% milk can be used as well. Just add replace 2 Tbsp of it with heavy cream.