If you like darker chocolate, feel free to use something with a high percentage of cacao here. Milk chocolate works too, if that’s your thing.
- 16 ounces semisweet chocolate, chopped
- Lightly sweetened whipped cream (for serving)
- Twenty-four 4-ounce ramekins or small heatproof bowls
Place a rack in middle of oven and preheat to 300°. Place chocolate in a large bowl. Bring cream, milk, and salt to a simmer in a large saucepan over medium heat, stirring occasionally.
Meanwhile, whisk egg yolks and sugar in another large bowl until yolks look a shade lighter in color, about 4 minutes.
Gradually pour hot cream mixture into yolk mixture, whisking constantly until smooth. Strain through a fine-mesh sieve into bowl with chocolate; let sit 2 minutes. Whisk until chocolate is melted and custard is smooth. Transfer custard to a large pitcher.
Set ramekins in a roasting pan or large baking dish and divide custard among ramekins. Place roasting pan in oven and carefully pour in hot water to come halfway up sides of ramekins.
Bake custards until set around the edges but still wobbly in the centers, 25–30 minutes. Let cool 5 minutes in water bath, then transfer to a wire rack and let cool completely. Chill until cold, at least 4 hours.
Serve pots de crème topped with whipped cream.
Do Ahead: Pots de crème (without whipped cream) can be made 5 days ahead. Cover and keep chilled.
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 6 large egg yolks
- 6 ounces Mexican chocolate, preferably Ibarra, finely chopped
- 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
- Unsweetened whipped cream, for serving
In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.
- 1 1/4 cups half-and-half
- 3 ounces bittersweet chocolate, finely chopped
- 1/4 cup sugar
- 3 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon unsweetened cocoa powder
- Pinch of salt
- 1 tablespoon hazelnut-flavored liqueur, such as Frangelico (optional)
- Whipped cream, for serving (optional)
Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat add chocolate and sugar. Let stand 5 minutes.
In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath let cool slightly.
Cover with plastic wrap refrigerate. Just before serving, dollop with whipped cream, if desired.
- 5 egg yolks
- 5 tablespoons white sugar
- ¼ teaspoon salt
- ¾ cup heavy cream
- ½ cup half-and-half
- 10 ounces bittersweet chocolate, finely chopped
- 1 tablespoon vanilla extract
- 1 cup very strong, very hot coffee
Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running blend until chocolate is melted and smooth.
Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
In the jar of a blender, combine the chocolate, eggs and cream. Cover and blend on high speed for about 3 minutes, until the chocolate chips are completely melted.
Pour into six 4-ounce demitasse cups or 6-ounce custard cups. Refrigerate, covered, for at least 4 hours before serving.
Excerpted from COME ON OVER! © 2021 by Elizabeth Heiskell. Photography © 2021 by Angie Mosier. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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Chocolate Pots de Crème
Ingredients US Metric
- 6 ounces bittersweet or semisweet chocolate, roughly chopped
- 2 cups heavy cream
- 3/4 cup plus 2 tablespoons half-and-half
- 1/8 teaspoon kosher salt
- 6 tablespoons granulated sugar
- 9 large egg yolks
- 1/2 teaspoon vanilla extract
- Whipped cream, for garnish (optional)
- Shaved chocolate, for garnish (optional)
Place the chocolate in a medium heatproof bowl. (Try not to nibble any of it…unless you bought a little extra expressly for that inspired purpose.)
Combine the cream, half-and-half, salt, and 3 tablespoons sugar in a medium saucepan and place over medium-high heat. Cook, stirring occasionally, just until it approaches a simmer—that is to say, when small bubbles begin to appear around the edge of the pan. This ought to take about 4 minutes. Do not let the cream mixture boil. Remove the pan from the heat and let it cool slightly.
Whisk the egg yolks and the remaining 3 tablespoons sugar in a bowl until well combined and smooth. Still whisking constantly, slowly pour in about 1 cup warm cream mixture and whisk, whisk, whisk until completely combined. Then pour this mixture into the remaining cream mixture in the pan and whisk constantly until smooth. (Your arm tired from whisking yet?!)
Return the pan to medium-high heat and cook, stirring constantly with a heatproof rubber spatula, until the mixture has thickened to the consistency of a pureed soup, 2 to 3 minutes.
Pour the hot cream mixture over the chopped chocolate and let it stand, without stirring, for 3 to 5 minutes to warm the chocolate. Then slowly and gently stir with a whisk—trying your best not to incorporate any air into the chocolatey goodness. When the mixture is smooth, add the vanilla extract and gently stir again. Pour the mixture through a fine strainer into a large measuring cup or bowl.
Divide the custardy chocolate mixture evenly among eight 4-ounce ramekins or ovenproof cups. Refrigerate, uncovered, for 2 hours. Cover the chilled custard-filled ramekins with plastic wrap and refrigerate for at least 4 hours longer. (Don’t let your impatience get the better of you. The additional fridge time brings about a revelatory transformation in the texture of these pots de crèmes.)
To serve, let the pots de crèmes come to room temperature, about 30 minutes, give or take a little. If desired, top with whipped cream and shaved chocolate.
Recipe Testers' Reviews
Craving serious chocolate? You need this chocolate pots de creme recipe. Really. The recipe says when using bittersweet chocolate (60-65% cacao) the dessert will be intensely chocolatey and truffle-like, and when using 52%, mellow and pudding-like. Well, I used 70%, as that was what was available, and the result was surreal! This is what we should be dreaming about! The author advises allowing the pots to sit out for 30 minutes after refrigeration and she knows what she’s talking about. The texture is silken and unbelievably smooth, precisely like truffles. Somehow I continually found myself drawn to the fridge for another spoonful of decadence, and I am not even a chocolate lover! The pots are also very pretty and would be impressive to guests. They set very well and the leftovers remained perfect the next evening. My husband and I both tried to think of ways to improve upon this recipe but could not. It is one of those immaculately perfect recipes that you do not want or need to fool around with. I am already planning to make this for my sister when she visits. Without question she, too, will swoon!
Every day, I allow myself one small gastronomical splurge. Savory or sweet, this keeps me centered and fulfilled. The richer the splurge, the smaller the portion this is where I find my greatest satisfactions. There is nothing like pots de crème. I love its density. One spoonful acts as two on the palate. And this chocolate pots de creme recipe is a wonderful and easy recipe. I love how little sugar is added. I chose bittersweet chocolate, which for me has big flavor without being cloyingly sweet. Tip: reserve the unused egg whites for egg white omelets or a veggie frittata the next day. Makes up for the splurge.
This chocolate pots de creme recipe has become my family’s favorite dessert. I still cannot believe how good it tastes. As I read through the recipe, it looked simple. When I started cooking I became skeptical about how the chocolate pots de crème would turn out. I followed the recipe exactly and became very concerned the custard was going to curdle. Sure enough, as I began pouring it through the sieve, there were some pretty big clumps. To my surprise the pouring of the custard through the sieve resulted in a creamy, non curdled, rich, silky Pot de Crème which did not need any topping of any kind. The room temperature serving is a must to taste all the depth of flavor in the custard. This was really wonderful and so easy to make. I cannot wait to make it again.
I made this chocolate pots de creme recipe the day after Christmas to give a break to my mother-in-law, who cooked nonstop for us all for four days. I used bittersweet chocolate and they came out outstanding. These are more of a grown-up type of sweet, but if using semisweet chocolate the kids would have enjoyed them, too. The end result was a luscious, dense chocolate pudding with a melt-in-your-mouth type of feeling, much as a mousse. The whipped cream gave the perfect amount of sweetness to compensate for the bitterness of the chocolate.
This chocolate pots de creme recipe is very easy to do but requires your full attention to ensure the cream doesn’t overheat. I used 65% cacao and it does make a very rich chocolate dessert. After all, it does have heavy cream, half and half, and nine egg yolks! The resting time is important. I was a bit impatient and tried one after about two hours of cooling and I wasn’t real happy with the texture. I thought I’d overcooked the cream, but after waiting the CORRECT amount of time as instructed, the pots de crème were smooth and delicious. I added a splash of orange liqueur to my whipped cream for added flavor.
This chocolate pots de creme recipe was an easy dessert to make. I used semisweet chocolate, and, like the recipe stated, it produced a more pudding-like consistency. Be sure you let it come to room temperature as this ensures a more full taste. This was a rich, creamy, chocolatey dessert and it was incredibly smooth on the tongue. I loved it and everyone I served it to loved it as well. A keeper for sure!
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Chocolate Pots de Crème with Amaretto Cherries and Hazelnuts
Pots de crème—rich custards that are cooked in a water bath, which gives them a creamy texture—are even more decadent when flavored with chocolate and topped with nuts and a sprinkling of amaretto-soaked cherries. Be careful not to overcook them they should still tremble slightly when you remove them from the oven.
Chocolate Pots de Crème with Amaretto Cherries and Hazelnuts
1/4 cup (1 1/2 oz./45 g) dried sour cherries
1/4 cup (2 fl. oz./60 ml) amaretto
1 cup (8 fl. oz./250 ml) heavy cream
1/2 cup (4 fl. oz./125 ml) milk
4 oz. (125 g) good-quality dark chocolate, chopped
1 Tbs. unsweetened cocoa powder
Lightly sweetened whipped cream for serving
1/2 cup (2 1/2 oz./75 g) toasted hazelnuts, chopped
Preheat an oven to 300°F (150°C).
In a small bowl, stir together the dried cherries and amaretto. Cover and refrigerate until ready to serve.
In a small saucepan over medium-low heat, combine the cream and milk. Bring to a simmer, then immediately remove from the heat and add the chocolate and sugar. Let stand for 5 to 10 minutes, then stir until the chocolate is melted and the mixture is smooth. Set aside.
In a large bowl, whisk together the egg yolks, vanilla, cocoa powder and salt. Whisking constantly, gradually add the chocolate mixture to the egg mixture and continue whisking until smooth. Pour the mixture through a fine-mesh sieve into a glass measuring cup or bowl with a pouring spout.
Place four 4-fl.oz. (125-ml) ramekins in a shallow roasting pan or large baking dish and divide the chocolate mixture evenly among the ramekins. Pour water into the pan so that it reaches halfway up the sides of the ramekins. Carefully transfer to the oven and bake until the custards are just set along the edges but still jiggle slightly when shaken, 30 to 35 minutes the custards will continue to set as they cool. Carefully remove the ramekins from the pan and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days before serving.
To serve, drain the cherries if they have not absorbed all of the amaretto, discarding any excess liquid. Top each custard with a dollop of whipped cream and divide the cherries and hazelnuts among the custards, sprinkling them evenly on top. Serve immediately. Serves 4.
Rum Whipped Cream
1 cup heavy cream
2 tablespoons granulated sugar
2 teaspoons vanilla extract
2 tablespoons spiced or brown rum
8 Lime slices or lime zest (optional)
1. Beat heavy cream, granulated sugar, vanilla extract and rum in a medium bowl, using an electric mixer at medium speed, about 2 to 4 minutes, or until stiff peaks form. Do not over beat.
2. Remove chilled pots de crème from the refrigerator and place a dollop of Rum Whipped Cream on each. Garnish with lime slices or zest (optional). Serve immediately. Pots de crème can be covered and refrigerated up to 3 days before garnishing with cream and zest.
- 9 Ounces semisweet chocolate, finely chopped
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream, divided
- 6 egg yolks
- 5 Tablespoons sugar
- 1/4 Teaspoon salt
- 1 Teaspoon vanilla
- 1 Tablespoon Irish cream liqueur, such as Kerrygold
- 2 Tablespoons powdered sugar
- Berries, to garnish (optional)
Step 1: In a blender, place 9 ounces chopped semisweet chocolate.
Step 2: In a saucepan over medium heat, whisk 1 1/2 cups whole milk, 1 cup heavy cream, 6 egg yolks, 5 tablespoons granulated sugar and 1/4 teaspoon salt. Cook, stirring constantly until the mixture starts to simmer. Add 1 teaspoon vanilla and 1 tablespoon Irish cream liqueur.
Step 3: Immediately pour the milk mixture over the chocolate in the blender. Blend until very smooth, stopping to scrape the sides of the blender as needed. Pour the mixture into small cups or dishes and refrigerate until set, about 2 hours.
Step 4: Whip the remaining 1/2 cup cream with 2 tablespoons powdered sugar. Top pots of creme with a dollop of whipped cream and berries to serve.
- 10 ounces milk chocolate, finely chopped
- 3 ounces bittersweet chocolate, finely chopped
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup sugar
- 5 large egg yolks
- Crème fraîche and chocolate shavings, for garnish
In a large heatproof bowl, combine the milk and bittersweet chocolates.
In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. In a medium heatproof bowl, whisk the egg yolks. Gradually whisk in half of the hot cream. Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.
Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.
Let the pots de crème stand at room temperature for 15 minutes. Garnish with crème fraîche and chocolate shavings serve.