Chocolate Pot de Creme
Chocolate Pot de Creme. Rich velvety smooth chocolate custard topped with fresh whipped cream. A pot of cream made with melted chocolate, heavy cream, sugar, and egg yolks. A decadent chocolate dessert!
Servings: 8
Equipment
Ingredients
- 9 ounces Semi-Sweet Chocolate (from high-quality chocolate bar, about 1 1/2 cups chopped)
- 1 cup Heavy Cream
- 1 1/2 cups Half-n-Half or Whole Milk
- 5 large Egg Yolks
- 1/3 cup Sugar
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla
Fresh Whipped Cream:
- 1/2 - 1 cup Heavy Cream
- 1/3 cup Powdered Sugar
- Fresh Raspberries
Instructions
- Start with a heavy-bottomed saucepan. Add heavy cream, half-n-half, egg yolks, sugar, and salt. Cook until it begins to thicken and will coat the back of a spoon. It is important to continually stir the mixture so it doesn't burn or become clumpy. I suggest using a whisk to get it extra smooth.
- Remove from heat and add chopped chocolate. Chop the chocolate into small pieces so it melts easier and incorporates into the custard. Stir in vanilla.
- Divide chocolate custard into ramekins or glass jars. I find that a little goes a long way here. This is a very rich dessert so I make small portions.
- Let chill for at least two hours to set. Top with fresh whipped cream, berries, and shaved chocolate.
- When ready to serve, whip heavy cream until soft peaks form. Stir in powdered sugar and whip until combined. Put on top of chocolate pot de creme. Top with raspberries, if so desired.