Chocolate Pot de Creme Recipe

Chocolate Pot de Creme Recipe

One of my favorite indulgences whenever I have been to France is pot de creme or pot de creme au chocolat. There is just something about eating this French pudding or French dessert custard in a foreign country that does amazing things with chocolate. The chocolate, the cream, everything is just amazing about this decadent dessert. I love this Pot de creme recipe. Smooth, rich and unexpectedly simple! These impressive little pots will come together in just minutes, set up perfectly on their own and will keep for about two weeks when properly stored. We hope that you love this Chocolate Pot de Creme Recipe.

Pot de crème is a rich and decadent chocolate custard dessert that is thought to have originated in France. Pot de crème (pronounced “poh də krem”) is a rich and decadent dessert that is traditionally made with just a few simple ingredients: eggs, cream, sugar, and chocolate. The eggs and cream provide the base of the custard, while the sugar sweetens it and the chocolate adds its signature deep flavor. It was originally made with a variety of different flavors, but chocolate has become the most popular flavor over time. It is typically baked in individual ramekins or porcelain cups, hence its name, which translates to “pot of cream” in French.

Characteristics of Pot De Crème

• Rich and decadent chocolate flavor: The combination of eggs, cream, sugar, and chocolate creates a rich and decadent chocolate flavor that is both indulgent and satisfying.
• Smooth and velvety texture: The custard is cooked gently over low heat, resulting in a smooth and velvety texture that melts in your mouth.
• Versatile dessert: Pot de crème can be served plain or with a variety of toppings, making it a versatile dessert that can be enjoyed in many different ways.
• Elegant and sophisticated dessert: The individual ramekins or small ceramic pots in which pot de crème is served give it an elegant and sophisticated appearance.

To make pot de crème, the eggs and cream are combined and heated gently over low heat until they thicken. The chocolate is then melted and incorporated into the custard mixture. Once the custard is smooth and silky, it is poured into ramekins and chilled until set. If you're looking for a rich and decadent chocolate dessert that is easy to make and impressive to serve, pot de crème is a perfect option.

Chocolate Pot de Creme Recipe | French dessert custard

Ingredients for the pot de creme au chocolat

• 1 cup heavy cream
• 1 cup whole milk
• 8 ounces semisweet chocolate, chopped
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 4 large egg yolks

Directions for the French pudding 

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium saucepan, combine heavy cream, milk, chocolate, sugar, and salt. Cook over medium heat, stirring constantly, until chocolate is melted and mixture is smooth.
3. In a separate bowl, whisk together egg yolks. Gradually whisk hot cream mixture into egg yolks.
4. Divide custard among 4 ramekins or small porcelain cups. Place ramekins in a baking dish filled with about 1 inch of hot water.
5. Bake for 25-30 minutes, or until custards are set but still slightly jiggly in the center.
6. Remove ramekins from water bath and let cool to room temperature. Cover and refrigerate for at least 2 hours, or up to overnight.
7. Serve chilled, topped with whipped cream, fresh fruit, or a dollop of crème fraîche.

To use the french dessert custard as a cake topping

1. Wait until your cake has fully cooled and the french dessert custard has cooled for about 1 hour at room temp.
2. Give it a quick stir and then pour over over your cake, starting from the center and letting it slowly work its way across the top and down.

For Dipping or for a Chocolate Ganache Recipe

1. Ensure the dish your ganache is in will be deep enough for the items, plus a little wiggle room.
2. Let cool for about 2 hours at room temp and then carefully dip.
3. Rest dipped items on parchment paper.

Tips for the perfect french pudding

• For a richer pot de crème, use all heavy cream instead of a combination of heavy cream and milk.
• If you don't have ramekins, you can use small oven-safe bowls, baking dishes or custard cups.
• To prevent the custard from cracking, be sure to temper the egg yolks by slowly whisking in the hot cream mixture. Also remove the ramekins from the baking dish and let them cool on a wire rack for 10 minutes before refrigerating.
• You can also flavor pot de crème with vanilla extract, coffee liqueur, or orange zest.
• For a more decadent dessert, top the pot de crème with shaved chocolate or a drizzle of chocolate sauce.

Hershey S'mores Parfait Recipe