+

Chocolate Pots de Crème

Chocolate Pots de Crème

Ingredients (4)

  • 2 cups heavy cream
  • 5 ounces good-quality bittersweet chocolate, chopped into small pieces
  • 1/2 cup granulated sugar
  • 4 large egg yolks, at room temperature
Try Amazon Fresh
Nutritional Information
  • Calories488
  • Fat39.45g
  • Saturated fat23.55g
  • Trans fat
  • Carbs34.38g
  • Fiber1.39g
  • Sugar31.79g
  • Protein4.42g
  • Cholesterol231.65mg
  • Sodium38.35mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

As a little girl, my favorite dessert was chocolate pudding with whipped cream. As an adult, my sweet tooth has not strayed far, and is happily satisfied by this simple, elegant dessert. This recipe is also the perfect way to use up those extra egg yolks after making meringue or angel food cake. Try our Salted Caramel Pots de Crème recipe too, or Michael Recchiuti’s Burnt Caramel Custard recipe.

This recipe was featured as part of our Chocolate Desserts photo gallery.

Tips for Christmas and Eggs

Instructions

  1. 1Heat the oven to 300°F and arrange a rack in the middle. Bring about 4 cups water to a simmer over medium heat. Arrange 6 (6-ounce) ramekins 1/2 inch apart in a large baking dish; set aside.
  2. 2Place cream in a small saucepan over medium heat and bring it just to a simmer. Remove from heat, add chocolate, and stir until completely melted, about 3 minutes; set aside.
  3. 3Whisk sugar and yolks in a large bowl until thickened and pale in color, about 2 minutes. Slowly whisk in 1/3 of the chocolate mixture, then add the remainder while constantly stirring (try not to incorporate any air).
  4. 4Place a fine mesh strainer over a large measuring cup or a bowl with a spout and pour in the custard base. Remove the strainer and evenly divide the custard base among the ramekins. Tap each ramekin a few times to break any bubbles that appear on the surface.
  5. 5Place the baking dish in the oven and carefully add enough of the simmering water to reach 1 inch up the sides of the ramekins. Cover the dish with aluminum foil and poke several holes in the foil to allow steam to escape. Bake 25 minutes or until the outer 1 inch of each custard is set (the centers will still be slightly jiggly).
  6. 6Remove the ramekins to a rack and let cool to room temperature, about 1 hour. Serve immediately or cover and refrigerate up to 4 days. If refrigerated, let the pots de crème come to room temperature for 20 minutes before serving.
Load Comments

Recommended from Chowhound

Our Fave Instant Pot Is $89 During Prime Day and Comes with an Echo Dot
Shop

Our Fave Instant Pot Is $89 During Prime Day and Comes with an Echo Dot

by Grace Gonzalez | In case you haven’t realized by now, we are obsessed with the Instant Pot, which is why we couldn...

Amazon Prime Day 2019: The Best Kitchen & Cookware Deals So Far
Shop

Amazon Prime Day 2019: The Best Kitchen & Cookware Deals So Far

by Chowhound Editors | It's officially Amazon Prime Day 2019 and you might be wondering about the best Prime Day deals on...

Never Tried Sous Vide? A Chef-Quality Sous Vide Stick Is on Prime Day Discount
Shop

Never Tried Sous Vide? A Chef-Quality Sous Vide Stick Is on Prime Day Discount

by David Watsky | The sous vide method hit the mainstream a few years ago but if you haven't had a chance to try out...