This Dark Chocolate Pots de Creme is the most luxurious dessert you can have. Thick, soft, creamy chocolate – topped with a barely sweet whipped cream.
This is a simple dessert that uses household staples, but tastes entirely lavish. It’s one of those treats that everyone loves and forgets why they don’t eat it or make it more often! Pots de Creme was originally made to be eaten in these adorned sets back in the day and now I’m dying to find one! Good thing my dad is an antique dealer ?
Easy Dark Chocolate Pots de Creme recipe
This dessert only contains 5 ingredients. You’ll likely have them all; you mayyy have to go buy heavy cream? Unless you’re like me or my Butchie and you’ll have 2 quarts on hand at all times. Here’s the list:
- Semi-sweet chocolate (~60-70% cacao)
- Granulated Sugar
- Egg yolks
- Heavy whipping cream
- Whole milk
Salt and vanilla paste or extract will also be added, but those are typically pantry staples!
Make it on the stove top
Traditionally, these are made by baking in a water bath, but I wanted something that came together much more quickly. This takes about five to ten minutes on the stovetop.
Simply whisk together the sugar, egg yolks, heavy cream, whole milk, and salt over medium to medium low heat. Then, whisk constantly until the mixture thickens and starts to lightly bubble. It should read around 190-200℉.
The thickness of this mixtures is what provides the perfect textural cross between a chocolate ganache and a chocolate pudding, and it’s so delightful.
If you’d like to turn this boozy, add 1oz of any of the following when stirring the final mixture together:
- Grand Marnier (orange)
- Irish whisky
- Chambord (raspberry)
Homemade whipped cream
To make the whipped cream topping, place the bowl of a stand mixer and the whisk attachment in the freezer for 15 minutes. Add the heavy cream to the bowl and whip on medium speed for about two minutes then turn to high speed and whip until light and fluffy. Add in the powdered sugar and slowly mix to combine.
Making chocolate curls
If you’d like to garnish the tops of the whipped cream with chocolate curls, follow these steps:
- To make the chocolate curls, melt 1/2 cup chocolate and 1 T vegetable oil in the microwave at 20 second increments, stirring after each, until smooth. Using an offset spatula, evenly spread the chocolate onto the bottom of a cookie sheet until it’s thin with no bare or see-through spots. Place in the freezer for a few minutes, then check on it. The chocolate should be cold and set, but still pliable. If it’s too soft, leave it in the freezer for another minute and check again. If it’s too hard, allow it to sit at room temperature until the correct consistency.
- Using a bench scraper or a metal spatula, start on one edge and adjust your tool to 45 degrees. Start at the edge of the chocolate on the side facing your body then firmly and evenly push away from yourself. The chocolate will continue to wrap around itself, making a nice chocolate curl.
- If the chocolate turns into shards or isn’t rolling, it’s too cold. If it isn’t making curls and is sticking, it’s too warm.
- Place the chocolate curls on a plate and transfer to the fridge for a few minutes to set.
- Add to the tops of the whipped cream.
Want more chocolate?
Dark Chocolate Pots de Creme
- Medium saucepan
- Fine mesh sieve
- Ramekins, cups, bowls, etc.
- 8 oz semi-sweet chocolate ~60-70% cacao, chopped or chips (1 1/3 cup, 225g)
- 1/4 cup + 2T granulated sugar 75g
- 6 egg yolks
- 1 1/2 cups heavy whipping cream 357g
- 1 cup whole milk 240g
- Pinch kosher salt
- 1 tsp vanilla paste or extract
- 1/2 cup heavy whipping cream 119
- 1 T powdered sugar
- Place the chocolate in a medium to large heatproof bowl. Add a strainer to the top of the chocolate.
- Separate 6 eggs and place the whites in a sealed container for another day.
- In a medium saucepan over medium low heat, combine the sugar, egg yolks, heavy cream, milk, and salt and whisk to combine. Continue whisking quickly until the mixture thickens considerably and reads about 190℉ on a kitchen thermometer. Wiping your finger on the spatula with the mixture will leave a clean track.
- Pour the custard into the strainer over the chocolate and work it through the strainer with a spatula. Allow it to sit for one minute, then stir the mixture from the center, slowly working your way outwards, until the mixture is completely combined. If adding alcohol, mix in now. Add the vanilla extract and give it one last mx.
- Place the ramekins, cups, small bowls – whatever you have – on a platter or cookie sheet and evenly distribute the mixture between ramekins (this makes four, 6oz ramekins). Keep in mind the fuller or deeper the vessel, the longer it will take to set. Tap them carefully on the counter remove air bubbles, and pop any large bubbles with a toothpick.
- Place the ramekins in the refrigerator for two to three hours.
- Before serving, make the fresh whipped topping. Add the bowl of your stand mixer and whisk attachment to the freezer for 15 minutes. Add the heavy cream and whip on high speed for about three minutes and starts to become fluffy. Add the powdered sugar, and return to high speed for another 1-2 minutes until thick.
- Add a scoop to each pots de creme and top with chocolate curls*.