Description
This Creamy Chocolate Pot de Crème recipe is a rich and indulgent French dessert featuring a silky smooth chocolate custard baked in a water bath. Ideal for chocolate lovers, it combines heavy cream, milk, and semisweet chocolate with egg yolks to create a luscious, velvety treat that is simple to prepare and perfect for any special occasion or dinner party.
Ingredients
Scale
Custard Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 4 ounces semisweet or bittersweet chocolate, chopped
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For Serving (Optional)
- Whipped cream
- Chocolate shavings
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the perfect temperature for baking the custards evenly.
- Heat Cream and Milk: In a medium saucepan over medium heat, combine the heavy cream and whole milk. Warm the mixture until it is just steaming but not boiling, then remove it from the heat.
- Melt the Chocolate: Stir the chopped semisweet chocolate into the hot cream mixture until fully melted and smooth, creating a rich chocolate base for the custard.
- Whisk Egg Yolks: In a separate bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is smooth and slightly pale.
- Temper the Eggs: Slowly pour the warm chocolate mixture into the egg yolk mixture while whisking constantly. This gentle process prevents the eggs from curdling and ensures a smooth custard.
- Add Vanilla: Stir in the vanilla extract to enhance the flavor of the custard.
- Strain the Mixture: Pour the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any solids and ensure a silky texture.
- Prepare Ramekins and Water Bath: Divide the strained custard evenly among 4 to 6 small ramekins. Place the ramekins in a baking dish and carefully fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath helps cook the custard gently and evenly.
- Bake the Custards: Cover the baking dish loosely with foil and bake for 30 to 35 minutes. The custards are done when the edges are set but the centers still have a slight jiggle.
- Cool and Chill: Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate the custards for at least 2 hours to fully set and develop flavor.
- Serve: Before serving, top with whipped cream and chocolate shavings if desired for an elegant finishing touch.
Notes
- For a dairy-free version, substitute the heavy cream and milk with full-fat coconut milk and use dairy-free chocolate.
- These custards can be prepared up to 2 days in advance and stored covered in the refrigerator.
- Ensure the water bath is hot but does not splash into the ramekins to prevent a watery custard surface.
