Chocolate Pot de Creme is a decadent dessert, yet so easy to make. It will impress your friends and fool them into thinking you are a much better cook than you really are. It’s a strategy.
My first pot ‘o custard, the Irish pronunciation for a French name, was in a little restaurant literally dug into the side of a hill overlooking the main street of Hot Springs, Arkansas. Describing it as eclectic doesn’t do justice to the mash-up of flavors and cuisine I found there, but it did fit well into a quirky artsy resort town.
A Memphis refugee chef was serving locally sourced meats and vegetables with sushi and French desserts. A meal of hotategai and pot de creme with black eye peas and ham sandwiched between was par for the course. Somehow it worked.
When you make this there is only one thing you have to watch out for. Don’t overheat the eggs when adding your cream/milk/chocolate mixture. You can make this two days in advance and store, covered in the refrigerator. That allows you to spend time with your guests instead of cooking, or you can eat it all yourself spread over three days. Go ahead, I won’t tell.
Making Chocolate Pot De Creme
Combining the eggs and sugar
Combined eggs, sugar, milk and chocolate.
Covered, ready to add the boiling water and bake.
Baked chocolate pot de creme. Print
Chocolate Pot De Creme
Chocolate pot de creme with raspberries, mint and whipped cream
- Yield: 5-6 1x
Ingredients
- 5 oz semi-sweet chocolate morsels
- 6 large egg yolks
- 2 cups heavy whipping cream
- 1/2 cup whole milk
- 1/3 cup sugar
- Fresh raspberries – garnish
- Sprig of mint – garnish
Instructions
- Preheat oven to 325, place a teapot of water on medium high and bring to a slow boil
- Combine the cream and milk in a heavy sauce pan and bring to a simmer over medium heat
- Add the chocolate and whisk until completely melted, remove from heat and let cool for 5 minutes
- In a mixer on low, combine sugar and egg yolks until fully incorporated
- Gradually add the chocolate mixture to the egg and sugar mixture a little at a time to avoid cooking the eggs. When thoroughly combined strain the custard into another bowl and skim off any foam
- Divide the custard evenly between 5-6 ramekins (approximately 3/4 cup each) Cover each dish with aluminum foil, place them in a large baking dish
- Fill the baking dish with the boiling water until halfway up each dish and bake 55 minutes
- Remove the ramekins from the hot water and uncover. The custard should be firm around the outside but jiggly in the middle
- Set aside to cool, then chill in the refrigerator until cold, at least 2-3 hours
- Cover if you are serving the next day
Serving
Garnish with raspberries, sprig of mint and a dollop of whipped cream