Pots de crème come in a variety of flavors, from classic vanilla to salted caramel to chocolate. Traditionally, they are eaten chilled, making them the ideal make-ahead dessert. I like to serve them for special occasions, date nights, and holidays—especially for Valentine’s Day. Chocolate pot de crème takes advantage of chocolate’s rich flavor for a decadent, creamy dessert. It’s not too sweet, but very chocolate-forward. I like to top each ramekin with a spoonful of whipped cream and chocolate shavings. If I’m using bittersweet chocolate, I will often sprinkle a bit of flaky salt.
Let the Chocolate Shine With Bittersweet Chocolate Bars
I prefer to use bittersweet chocolate bars to really let the chocolate flavor shine. If you choose to make these for a special occasion, I recommend purchasing high-quality chocolate from Valrhona, Callebaut, or Guittard. You can also use chocolate chips, though they sometimes have added ingredients that can affect the custard’s ability to set properly. However, in testing, I found that Guittard’s chocolate chips worked successfully.
Helpful Tips for Making Pot de for Crème
Keep these tips in mind when making the dessert to ensure a delicious result.
Melt the chocolate completely: Many recipes have you whisk the chocolate into the hot cream, but I found that sometimes the chocolate wouldn’t fully melt. I would see bits of separated chocolate here and there, almost like sediment. If the chocolate isn’t incorporated properly, it won’t set correctly in the oven. Instead, ladle 1/2 cup of the hot liquid into a bowl with the chocolate, then whisk until homogeneous (a lesser amount of liquid allows for better mixing). Then, pour the whisked chocolate into the rest of the cream base.Temper the eggs to prevent curdling: If you add the egg yolks directly into the hot cream, they will immediately curdle. Instead, you will want to temper the eggs (bring them up to temperature) by ladling a half-cup of the hot liquid into the egg mixture and whisk constantly until combined. Pour the egg mixture into the chocolate base and continue whisking until homogeneous. Strain the custard base: Make sure to strain the custard base to prevent any small bits of curdled egg from getting into the pots de crème.
You’ll Get the Smoothest Texture Using a Water Bath
For the silkiest, smoothest texture, the pots de crème should be cooked in a water bath (also known as a bain-marie). Water baths help evenly cook custards and prevent curdling. Cheesecakes and crème brûlée are two other types of desserts that use this technique. Both desserts boast an equally silky, creamy texture. Here’s how to use a water bath for chocolate pots de crème:
Flavoring With Extracts or Liqueurs
These chocolate pots de crème use vanilla extract, but you could flavor them with any type of extract or liqueur you like. Simply substitute the vanilla for an equal amount of another extract, such as almond or coffee extract. For orange-infused pots de crème:
Chocolate Pots de Crème Pairings
Pair with macerated fruit: Tart macerated fruit balances the slightly bitter, decadent chocolate flavor nicely.Serve with red wine: Cabernet Sauvignon, Merlot, and Pinot Noir are all great pairings for this dessert.Enjoy with cookies: Dip crunchy cookies, like biscotti, into the creamy custard.
More Dreamy and Intense Chocolate Desserts
Triple Chocolate Cheesecake Classic Chocolate Mousse Chocolate Ganache Torte Bittersweet Chocolate Cake Champagne Chocolate Truffles
Whipped cream Chocolate shavings Flaky salt
Pour the chocolate liquid back into the saucepan, whisking frequently until the mixture is completely homogeneous. You don’t want to see any small bits of chocolate here (otherwise, the custard may not set properly). If you do see small bits floating in the liquid, set the pan back on low heat, whisking constantly to melt any remaining chocolate. Then, remove the saucepan from the heat. You’re not looking for the ribbon stage, where the yolks lighten to a pale yellow; we’re simply incorporating a little air into the yolks for a lighter custard. Next, lay a sheet of aluminum foil on top of the pan, covering loosely on all sides. Use a fork to prick the foil in several places to help steam escape (avoid pricking holes directly on top of the ramekins). Bake for 40 to 50 minutes, or until the outsides of the custards are set and form a dark ring, but the middle is still a little jiggly. Let cool at room temperature for about 1 hour, or until the ramekins are no longer warm to the touch. Then, wrap each custard in plastic wrap and chill in the fridge for at least 4 hours (but preferably overnight) before serving. Cooked chocolate pots de crème keep in the refrigerator, covered, for 2 to 3 days. Did you love the recipe? Leave us stars below!
