Valentine’s Day is right around the corner, and nothing says “I love you” like a fancy chocolate dessert. Silky chocolate pots de creme, or pots de creme au chocolat, certainly fits the bill. It is beautiful, intensely chocolatey, a little precocious with its fancy French name and deceptively easy despite its gourmet status.
Pots de creme is a luscious little custard dessert that comes in a myriad of flavors. If you have never had it before, think a less firm gourmet pudding. It is absolutely delightful and certainly makes a statement.
The first time I made this dessert was for my husband for our very first Valentine’s together when we were dating. Wanting to show off my skill, I whipped up an extravagant four-course meal that concluded with an elegant pot de creme served out of champagne flutes. Well, the warm spinach salad might not have been a hit but the dessert certainly was. Now when I think Valentine’s dessert I always think chocolate pots de creme.
Which Pot for your Creme?
Traditionally, pots de creme are served in little specialized cups of the same name or demitasse cups. These little lidded cups are adorable, but I don’t own a set. Instead, I usually opt for another common presentation, a small porcelain ramekin. Ramekins are a more versatile dish then the specialized pots de creme dishes. They can be used for lots of other things like creme brulee or melting chocolate cakes, so in my opinion, they are much more worth the investment. However, when I first made this recipe I didn’t even have ramekins so I put the custard in champagne flutes instead and they were still beautiful. Honestly, there is no right or wrong answer for what to use, small mason jars, martini glasses, wine glasses are all great options, so get creative and use what you have.
Choosing your Chocolate
This recipe is pretty straight forward when it comes to ingredients so there is not a lot to say about them. The only ingredient you really need to worry about in this dish is your chocolate. The chocolate is the star ingredient so it is important that you pick a decent one. This time I used Ghirardelli’s premium baking 60% cacao bittersweet chocolate bar. I trust the brand and in something like this, I like having the higher cacao. There are plenty of other perfectly respectable choices out there as well. As long as you are not going for the cheapest option on the shelf you should be fine.
Chocolate Pots de Creme
Equipment
- Medium saucepan
- Whisk
- Ramekins*
- Plastic wrap
- Mixing bowl
Ingredients
- 2 oz bittersweet chocolate
- 1 cup light cream
- ½ cup sugar
- 2 egg yolks slightly beaten
- 2 tbsp butter
- 1 tsp vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1 tbsp confectioners sugar
- raspberries to garnish (optional)
Instructions
- Slightly break up chocolate pieces and place them in a saucepan along with the light cream.
- Cook over low heat whisking constantly until chocolate flecks disappear and the mixture is about to boil.
- Add sugar and continue cooking, stirring constantly, until mixture begins to boil.
- Remove from heat and gradually stir in the beaten egg yolks.
- Stir in the butter and vanilla and carefully pour into ramekins.
- Gently press plastic wrap directly onto the surface to keep a skin from forming and chill in the refrigerator for at least 3 hours.
- Once the pots de creme have fully set up make the sweetened whipped cream topping. In a mixing bowl beat heavy cream and confectioners sugar with a hand mixer on the highest setting or a whisk, until mixture stiffens to become whipped cream.
- Top pots de creme with whipped cream and garnish with a raspberry before serving.
Notes
Hi! In your recipe, is light cream considered half and half?
Thanks , kathy
Light cream is different from half and half, but you can probably substitute half and half if you can’t find light cream.
Hi! In your recipe, is light cream considered half and half?
Thanks , kathy