These Chocolate Pots de Crème are a truly decadent dessert. Chocolate, egg yolks, and just the right amount of heavy cream result in a rich chocolate custard perfect for serving guests or simply celebrating with a special someone.
I used semi-sweet chocolate in this recipe, but it is even better using 70% cacao chocolate – as long as everyone you are serving loves dark chocolate. You could even swap in milk chocolate if you want more sweetness and dislike the slightly bitter taste of dark chocolate.
Chocolate Pots de Crème
Ingredients:
4 oz Semisweet bakers chocolate, chopped
3 Large Egg yolks
1/3 Cup White sugar
1 tsp vanilla extract
1/2 Cup Milk
1/2 Cup Whipping Cream
Directions:
Place chocolate into a blender, set aside.
Whisk egg yolks, sugar, vanilla extract, milk and cream in a medium saucepan over medium heat, whisking until it comes to a slow boil.
Turn the heat low and stir occasionally until the custard is thick enough to coat the back of a spoon.
Remove from the heat and pour over the chocolate in the blender.
Blend until completely smooth with no lumps.
Divide the chocolate custard between two 6 oz ramekins or three 4 oz ramekins.
Cover and cool in a refrigerator until set, about 3 hours.
Serve with whipped cream.
Chocolate Pots de Crème
Ingredients
- 4 oz Semisweet bakers chocolate, chopped
- 3 Large Egg yolks
- 1/3 Cup White sugar
- 1 tsp vanilla extract
- 1/2 Cup Milk
- 1/2 Cup Whipping Cream
Instructions
- Place chocolate into a blender, set aside.
- Whisk egg yolks, sugar, vanilla extract, milk and cream in a medium saucepan over medium heat, whisking until it comes to a slow boil.
- Turn the heat low and stir occasionally until the custard is thick enough to coat the back of a spoon.
- Remove from the heat and pour over the chocolate in the blender.
- Blend until completely smooth with no lumps.
- Divide the chocolate custard between two 6 oz ramekins or three 4 oz ramekins.
- Cover and cool in a refrigerator until set, about 3 hours.
- Serve with whipped cream.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Elizabeth Matthiesen
Saturday 10th of June 2017
I love my chocolate and this dessert does look delicious, I'm one of those who doesn't like dark chocolate so it's milk or white for me. With white chocolate perhaps I could colour the cream red, that would be perfect for Canada Day.
Cheryl Grandy
Sunday 12th of March 2017
Looks sooo delicious! I'd make it with semi-sweet or milk chocolate.
Amy
Friday 10th of March 2017
Is Baker's chocolate unsweetened??
Elizabeth
Monday 13th of March 2017
It's chocolate meant for baking, you can get it in anything from semisweet to 70% cacao.
kathy downey
Saturday 4th of March 2017
This looks delicious,so how i love chocolate...
Judy Cowan
Friday 3rd of March 2017
Yum, sounds like the perfect chocolate treat to me!