Chocolate Pots de Crème

Chocolate Pots de Creme with Raspberries

Chocolate pot de crème is my dessert of choice for intimate gatherings because it is easily scalable and can be made a day in advance. A silky custard baked in single-serving portions, pots de crème can be topped with fresh fruits, whipped cream, or chocolate shavings to make a dainty-looking but unfussy dessert.

You may already have the ingredients necessary to make this version of pots de crème, perhaps with the exception of chocolate liquor. Chocolate liquor is also known as baking chocolate, consisting of roughly 50% cocoa powder, 50% cocoa butter, and 0% sugar. The bitterness will short-circuit your palate for a bit so don’t confuse it with regular sweetened chocolate when snacking. A small amount is enough to lend the custard a deep but pleasant bittersweet flavor.

Fruit and Chocolate - Pots de Creme au Chocolat with Raspberries
Monthly Mingle: Fruit and Chocolate hosted by Meeta

recipe adapted from Michel Suas’ Advanced Bread and Pastry

Pots de Crème au Chocolat
Chocolate Pots of Cream

makes approximately six servings

Valrhona Dark Bittersweet Chocolate Cacao

2 1/4 cups heavy cream (1.1 pounds / 500 grams)
2 large eggs (3 1/2 ounces / 100 grams)
1/2 cup granulated sugar (3 1/2 ounces / 100 grams)

chocolate liquor (1 ounce / 30 grams)
60% to 70% chocolate (4 1/4 ounces / 120 grams)

Equipment:

a bowl
a whisk
a strainer
an immersion blender
a tall and narrow container
six ramekins
a bain-marie / water bath

Notes:

  • I really doubt that anyone weighs eggs in fractions of ounces as called for in the original formula so I used the pots de crème baker’s percentages and scaled the recipe to use exactly 2 large eggs. A large egg weighs in at approximately 50 grams without the shell.
  • What’s with the “tall and narrow container?” An immersion blender will be used to emulsify the chocolate and custard mixture. The tall and narrow container will limit the amount of air mixed into the custard while emulsifying. If enough air gets incorporated, the pots de crème will expand in the oven and cause cracks in the surface of the custard. It’s not a pretty sight.

Instructions:

Preheat the oven to 300ºF / 149ºC.

Break the chocolate liquor and sweetened chocolate into small chunks and place in the tall and narrow container.

In a heavy saucepan, bring the heavy cream to a boil and remove from the heat.

In a bowl, gently whisk together the eggs and granulated sugar, just until thoroughly incorporated. Temper the egg and sugar mixture by pouring the steaming heavy cream against the side of the bowl while whisking.

Strain the warm custard and add to the chocolate chunks. Emulsify with the immersion blender, ensuring that it is thoroughly submerged in the chocolate mixture to limit the amount of air incorporation. Pour into the ramekins and skim off any foam or bubbles on the surface.

Bake at 300ºF / 149ºC in a bain-marie for about 30 minutes. The custard will still be slightly jiggly and barely set in the center.

Cool at room temperature to set the custard and refrigerate until thoroughly chilled.
Chocolate Pots de Creme Baked Custard

To Serve:

Top with Crème Chantilly, chocolate shavings, or fresh fruits such as raspberries and cherries.

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31 Responses to “Chocolate Pots de Crème”

  1. Natashya says:

    That is some seriously sexy dessert. I assume we are having a little champagne with it?

  2. Amrita says:

    I’m making this the moment I log off the internet…they look yummmm!

    last blog post: Sugar-Kissed Goodness

  3. MyKitchenInHalfCups says:

    Lovely lovely chocolate and in just the right size to enjoy!

  4. Christine says:

    That looks like Valrhona chocolate. I love this dessert. I’m making it this weekend.

    last blog post: 148. Fried vegetables – Recipe

  5. Christine says:

    Thanks for the excellent instructions.

    last blog post: 148. Fried vegetables – Recipe

  6. kat says:

    Those are so beautiful, I bet the quality of the baking chocolate really makes a difference

    last blog post: Southwestern Cobb Salad

  7. aran says:

    i also love chocolate pot de creme for parties. these look great!

    last blog post: Chamomile and Vanilla Bean Ile Flotante

  8. Meera says:

    Jude..They look amazing! I so want one of those right now. :-D

    last blog post: Tomato Soup with Gujju Twist

  9. mikky says:

    what a great way to end a meal… this is a perfect dessert… thanks for sharing… :)

  10. Elizabeth - Cake or Death? says:

    Hubba hubba, these look fantastic. They conform to my general rule of thumb, “The more chocolate, the better.” Absolutely gorgeous!

    last blog post: Lemon Tea Cake

  11. Tartelette says:

    One of me favorites to eat and to make for friends! Looks absolutely gorgeous!

    last blog post: Honey Raspberry Semifreddo And An Open Letter

  12. Ning says:

    Hubby loves anything made with chocolate liquor. I’m sure this will be a hit with my family! :)

    last blog post: Fried Crablets

  13. Susan from Food Blogga says:

    I agree. These types of desserts are easy to make yet are always so impressive. Yours look fabulous!

    last blog post: Skillet Boneless Pork Chops with Rosemary Peaches

  14. Katie says:

    You have read my mind! I’ve been craving pots de créme for the longest time.

    last blog post: American Food & A Promise

  15. daphne says:

    I want one now! Seriously! That looks fantastic!

    last blog post: Apple Kiwi Crumble

  16. grace says:

    i’ll eat my chocolate from a pot, from a plate, from the pan, or from the mixing bowl–i’m not picky. :)
    what a terrific and sophisticated little dessert. i love it.

    last blog post: have cake, will travel

  17. clumbsycookie says:

    Creamy and chocolatey! I’m all for it!

    last blog post: Mamma Mia…

  18. Sandie says:

    Oh…my…

    I want this now. I could use a serious chocolate fix and this looks divine.

  19. coco says:

    The raspberries look so inviting. I wish we got these here :(

    last blog post: Bombay Duck: A Duck from Bombay?

  20. Adam says:

    That’s a silky, grown up dessert you have there. Very classy indeed :) Thanks for stopping by my site, and for clarifying chocolate liquor. Here I was thinking about alcohol the whole time :)

    last blog post: Fun Fitness Fridays #9

  21. Aparna says:

    Some more chocolate, mmmm………
    I wish I lived next door to you, Jude. I can guarantee that the three of us would be very regular vivitors at your place.
    On second thoughts, maybe its good for for you we’re so far away.:)

  22. Mike says:

    This is a delicious dessert and yours sounds really decadent and rich.

    last blog post: Quadruple Berry Crumble

  23. Sweet Freak says:

    Is there anything better than chocolate dessert? Maybe a chocolate-raspberry pairing? Beautiful!

  24. Jaime says:

    hmmm i wonder what the difference is between pots de creme and chocolate creme brulee? (besides the burnt caramel top?)

    either way this looks so sweet and decadent

    last blog post: Chipotle Chicken Taco Salad

  25. Natashya – Sounds like a plan.

    Amrita – Have fun!

    Tanna – Yup the ramekins are the perfect size. Just enough until the next chocolate craving hits.

    Christine – Yup I used Valrhona. With so few ingredients the chocolate quality really gets through.

    Kat – Definitely. Only the good stuff for pots.

    Aran – It’s the most stress-free dessert I know of that everyone seems to like.

    Meera – Thanks. Just grab a few bars of chocolate and you’re good to go.

    Mikky – Love this dessert and it can be topped with so many things.

    Elizabeth – That’s a good chocolate rule of thumb I can live with.

    Tartelette – Not very messy at all, too.. Once it’s done, that is.

    Ning – Hope they like it!

    Susan – Definitely easy to make even if I don’t often make custards

    Katie – Love the texture on chocolate pots.

    Daphne – Thanks!

    Grace – Me too. I’ll take my chocolate any way it comes.

    Clumbsy – Such a nice texture. Almost like thick chocolate gelato chilled

    Sandie – This should make for a good chocolate fix

    Coco – Strawberries would be great, too.

    Adam – I also thought chocolate liquor was alcohol when I first saw the recipe

    Aparna – Can’t have too much chocolate, can you?

    Mike – Very rich but slightly bittersweet. I like the balance.

    Sweet Freak – Raspberries and chocolate – Can’t get tired of the combination.

    Jaime – I think brulee usually has lots more egg yolks than whites.

  26. Life Chef says:

    2 die 4. And fantastic instructions by the way!

  27. Jeff says:

    Looks awesome and I love simple easy desserts like this!

  28. Meeta says:

    Jude this looks absolutely fantastic. I love chocolate pots de creme. they are wonderfully versatile and can be pepped with any flavor! thanks for sending this to the MM!

  29. A French Recipe to Love: Crème au Chocolat | Parisien Salon says:

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