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Chocolate Pots de Crème

Chocolate Pots de Crème
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This recipe makes a rich, smooth, and decadent chocolate dessert. It is a classic French dessert, often served in small ramekins.

Ingredients

Scale
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (alcohol-free)
  • 3 large egg yolks

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Combine cream, milk, sugar, cocoa powder, and salt in a medium saucepan.
  3. Heat over medium heat, stirring occasionally, until the mixture is hot and steaming, but not boiling.
  4. Remove from heat and stir in the vanilla extract.
  5. In a separate bowl, whisk the egg yolks until light and creamy.
  6. Gradually whisk about half of the hot cream mixture into the egg yolks to temper them.
  7. Pour the egg yolk mixture back into the saucepan with the remaining cream mixture.
  8. Whisk constantly over low heat for 2-3 minutes, until the mixture thickens slightly and coats the back of a spoon. Do not boil.
  9. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
  10. Divide the mixture evenly among four 4-ounce ramekins.
  11. Place the ramekins in a baking dish and carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
  12. Bake for 30-35 minutes, or until the edges are set but the centers are still slightly wobbly.
  13. Remove the ramekins from the water bath and let them cool completely on a wire rack.
  14. Cover and refrigerate for at least 4 hours, or overnight, before serving.

Notes

  • For an extra rich flavor, use high-quality cocoa powder.
  • You can serve these with a dollop of whipped cream or fresh berries.
  • Pots de crème can be made up to 2 days in advance.

Nutrition

Find it online: https://kitchenpivot.com/chocolate-pots-de-creme/