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Chocolate Pots de Creme

This decadent chocolate pots de creme recipe is sure to impress. Rich and velvety chocolate custard topped with delicately sweetened whipped cream and fresh raspberries makes this the perfect end to any romantic dinner.
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Cook Time 5 minutes
Chill Time 3 hours
Total Time 3 hours 10 minutes
Servings: 3 ramekins
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

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)

Equipment

  • Medium saucepan
  • Whisk
  • Ramekins*
  • Plastic wrap
  • Mixing bowl

Method
 

  1. Slightly break up chocolate pieces and place them in a saucepan along with the light cream.
  2. Cook over low heat whisking constantly until chocolate flecks disappear and the mixture is about to boil.
    Showing mixture with the flecks then without the flecks once all the chocolate incorporates into the cream.
  3. Add sugar and continue cooking, stirring constantly, until mixture begins to boil.
  4. Remove from heat and gradually stir in the beaten egg yolks.
  5. Stir in the butter and vanilla and carefully pour into ramekins.
    Warm chocolate pots de creme being poured into ramekins to cool
  6. Gently press plastic wrap directly onto the surface to keep a skin from forming and chill in the refrigerator for at least 3 hours.
  7. 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.
  8. Top pots de creme with whipped cream and garnish with a raspberry before serving.

Notes

*Other containers besides ramekins can be used.