French cuisine

Easy

Chocolate Pots de Crème

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Pots de Crème is a classic French dessert meaning “Pot of Cream.” This recipe will show you how to make a chocolate Pots de Creme with a light whipped cream to balance out the richness of the chocolate.

Recipe

PRE TIME: 2 hr 45 min

COOKING TIME: 20 min

TOTAL TIME: 3 hr 5 min

2 SERVING

Ingredients:

ㅤ ㅤPots de Crème
1½ cup Heavy Cream
1/2 cup Milk
10 tbsp. Turbinado Suger
1/4 tsp. Salt
4 large Egg Yolk
1½ tbsp. Granulated Sugar
2/3 cup Dark Chocolate Bar
2 Qt Hot Water
ㅤ ㅤFor The Crème Fraîche
1/2 cup Heavy Cream
1 tbsp. Buttermilk
ㅤ ㅤFor The Whipped Crème Fraîche
1/2 cup Cold Heavy Cream
2 tbsp. Granulated Sugar
1/8 tsp. Salt

Directions:

Step 1 【Pots de Crème】

Heat oven to 150°C / 300°F.

Step 2

Scald milk, half sugar, and salt in a saucepan.

Step 3

Whisk together egg yolks and remaining sugar in a medium to large-sized bowl.

Step 4

Stream hot liquid into egg + sugar, whisking.

Step 5

Pour over chocolate. Let sit for 1 minute, then whisk until all chocolate is melted and the mixture is smooth.

Step 6

Strain the custard base into a large measuring cup or pitcher.

Step 7

Put ramekins in a large baking dish or roasting pan. Pour custard base into ramekins.

Step 8

Pour hot water into a baking dish to 1” deep.

Step 9

Cover tightly with foil, then carefully place in a hot oven and bake until just set in the center 20-25 minutes.

Step 10

To test for doneness, carefully remove the foil from a corner of the baking pan (be careful of escaping steam) and jiggle one pot de crème. It should wobble and not ripple like a wave.

Step 11

When they are done, remove foil and put pots de crème on a sheet tray. Chill uncovered in the fridge for at least 1 hour and up to five days, or eat warm if you just can’t wait.

Step 12 【Crème Fraîche】

Stir heavy cream and buttermilk together in a clean container.

Step 13

Cover with cheesecloth or a loose lid, and let sit at room temperature for 24 hours. Put in the fridge and chill at least 12 hours before using it. Keeps a week. If it goes bad, you’ll see mold.

Step 14 【Whipped Crème Fraîche】

Whip ingredients in the bowl of a stand mixer until stiff peaks form.

Step 15

If you are adding booze, slowly stream into whipped crème fraîche. (Keeps up to 5 days in the fridge, and may need to be rewhipped if you see liquid in the bottom of the container.)

Step 16

Enjoy!