Pot de Crème au Chocolat is a tiny pot of rich chocolate custard. It’s similar to chocolate mousse, only richer and smaller, making for the perfect little decadent bite.
Although I have eaten this dessert many times, I had never made it before, and I was pleased to learn that it is easy to make. I used espresso cups for the “pots,” since they were the perfect size, but you can use any small ramekin for this recipe.
Pot de Creme au Chocolate
Serves 6-8 people.
For the Pot de Creme:
2 c heavy cream
8 oz good quality semi-sweet chocolate, cut into chunks
1/3 c sugar
5 egg yolks
1 tsp vanilla
For the whip cream:
1 c heavy cream
1/4 c sugar
Preheat the oven to 300 degrees.
Make a double boiler. Get two pans, fill one halfway up with water and set the other inside so that it is floating in the first pan.
Set your double boiler on medium high heat. Put the chocolate and 2 cups of cream in the pan and stir constantly until the chocolate is melted.
In a separate bowl, combine the sugar, egg yolks, and vanilla. Take the chocolate off the heat and slowly pour the egg-yolk mixture in while continuing to stir.
Strain the custard into the “pots” and put them in a baking pan. Fill the pan halfway up with warm water to make a water bath. Put the whole thing in the oven and bake for 30-40 minutes until the custard seems mostly set.
Remove from the oven and let cool. Transfer to the refrigerator until you are ready to serve.
To make the whip cream: Combine 1 cup of cream and 1/4 cup of sugar in a mixer and beat until stiff. (Alternately, you can do this by hand.) Put a dollop of cream on the custard. If desired, grate chocolate over the top for added decadence. Enjoy!