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.
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
*Other containers besides ramekins can be used.