Chocolate Pot de Creme

When I think of a rich, chocolate, guilty treat —> this is it! and it’s very French… ooh la la ! Make your sweetheart (or friends) “Pot de Creme au Chocolat” for any special occasion & they will think you are magic! I have defaulted to this many times & people always rave. I think it might even become a secret weapon in your repertoire….

It’s easy, but NOT fail proof.  Don’t let the brief nature of the instructions fool you into thinking it requires no thought. This is a medium skill level recipe but if you can follow instructions & you have a candy thermometer you are golden.

You know I am going to recommend the best ingredients for this one — get good chocolate, farm fresh eggs & cream (or organic). When you have so few ingredients, IT MATTERS & it’s worth it!

From here you just have to put the chocolate into ramekins, bake & cool! (Specific instructions follow) Viola!!

Bon Apetit Friends! ~ Chef Melissa

 

Print Recipe

Print Recipe
Chocolate Pot de Creme
Course dessert
Prep Time 15 minutes
Cook Time 35 minutes
Servings
ramekins
Ingredients
Course dessert
Prep Time 15 minutes
Cook Time 35 minutes
Servings
ramekins
Ingredients
Instructions
  1. Pre-heat oven to 325 (if your oven tends to be hot, lower temperature to 300)
  2. Chop chocolate & place into a glass or stainless steel bowl.
  3. In a small bowl, stir sugar, espresso powder(optional) & egg yolks together. Set aside
  4. Place cream & salt in pan over medium heat just to the scald point (180 on a candy thermometer) & remove from heat
  5. After removing from the heat pour the cream over the chocolate & stir to melt chocolate to creamy
  6. Use a whisk to temper the yolk/sugar mixture into the chocolate & stir to smooth. Do not whip.
  7. Pour into ramekins & let cool at room temperature for 15 minutes.
  8. Place the ramekins in a pan and add very warm water to almost half way up the side of the ramekin & carefully place in oven.
  9. Bake for 30-35 minutes. A pick will come out clean. They should feel firm but not too firm.
  10. Cool. Serve with the whipped cream. Optional - add berries, mint or shaved white chocolate. May keep in refrigerator for several days (covered with lid or plastic wrap) if needed.

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