📝 About This Recipe
Originating from 17th-century France, 'Pots de Crème' literally translates to 'pots of cream,' and this recipe delivers on that promise with a texture far more luxurious than a standard pudding. This version balances the intense depth of 70% dark chocolate with a hint of espresso, creating a silky, custard-like consistency that melts effortlessly on the tongue. It is the quintessential elegant dessert, offering a sophisticated finish to any dinner party while remaining deceptively simple to master.
🥗 Ingredients
The Chocolate Base
- 6 ounces Dark Chocolate (70% cocoa solids, finely chopped)
- 1 teaspoon Instant Espresso Powder (to enhance the chocolate profile)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/4 teaspoon Kosher Salt
The Custard Cream
- 1 1/2 cups Heavy Cream (cold)
- 1/2 cup Whole Milk
- 5 Large Egg Yolks (at room temperature)
- 1/3 cup Granulated Sugar
For Garnish
- 1/2 cup Heavy Whipping Cream (for topping)
- 1 tablespoon Powdered Sugar
- 1 pinch Maldon Sea Salt (flaky texture)
- 6-12 pieces Fresh Raspberries (optional)
- 1 tablespoon Chocolate Shavings (for decoration)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Place six 4-ounce ramekins or traditional porcelain pots in a large, high-sided baking pan or roasting dish.
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2
Place the finely chopped dark chocolate, espresso powder, vanilla bean paste, and salt into a medium-sized heatproof glass bowl. Set aside.
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3
In a medium saucepan over medium heat, combine the heavy cream and whole milk. Bring the mixture to a gentle simmer (look for small bubbles around the edges), but do not let it reach a rolling boil.
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4
While the cream is heating, whisk the egg yolks and granulated sugar together in a separate bowl until the mixture is pale yellow and slightly thickened, about 2 minutes.
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5
Very slowly, drizzle about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly. This 'tempers' the eggs, preventing them from scrambling.
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6
Gradually whisk the remaining hot cream into the egg mixture until fully combined and smooth.
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7
Pour the warm custard base over the chopped chocolate. Let it sit undisturbed for 2 minutes to allow the chocolate to melt from the residual heat.
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8
Gently whisk the chocolate and custard starting from the center and moving outward until the mixture is glossy, dark, and completely homogenous.
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9
Strain the mixture through a fine-mesh sieve into a large measuring cup with a spout. This ensures a perfectly silky texture by removing any tiny air bubbles or egg fragments.
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10
Divide the chocolate custard evenly among the prepared ramekins. If there are bubbles on the surface, lightly tap the ramekins or pop them with a toothpick.
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11
Create a 'bain-marie' by pouring hot water into the baking pan until it reaches halfway up the sides of the ramekins. Cover the entire pan tightly with aluminum foil.
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12
Bake for 35-40 minutes. The custards are done when they are set around the edges but still have a slight, uniform jiggle in the center when gently shaken.
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13
Remove the ramekins from the water bath immediately and let them cool to room temperature on a wire rack. Once cool, cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
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14
Before serving, whisk the cold whipping cream and powdered sugar until soft peaks form. Dollop onto the chilled pots de crème.
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15
Finish with a tiny pinch of flaky sea salt, a few chocolate shavings, and a fresh raspberry for a professional touch.
💡 Chef's Tips
Always use high-quality chocolate bars rather than chocolate chips, as chips contain stabilizers that prevent a perfectly smooth melt. Don't skip the straining step; it is the secret to the professional, 'glass-like' texture of a true French custard. When baking, ensure the water for the bain-marie is hot but not boiling to maintain a gentle, even temperature. Avoid over-baking; if the centers look firm, they will become rubbery once chilled. They should look slightly 'underdone' in the very middle. If you don't have ramekins, small espresso cups or vintage tea cups make beautiful, rustic vessels for this dish.
🍽️ Serving Suggestions
Pair with a crisp glass of late-harvest Riesling or a glass of Ruby Port to complement the dark chocolate. Serve alongside a plate of buttery shortbread cookies for a texture contrast. A small glass of cold milk or a double shot of espresso balances the richness of the custard perfectly. For a seasonal twist, garnish with candied orange peel or a sprig of fresh mint. Serve on a saucer with a small silver spoon to emphasize the elegance of the individual portions.