Dark Chocolate Pots de Crème
This Dark Chocolate Pots de Crème or pot de crème au chocolat is an easy no bake dessert that's made right on the stovetop! It has the most luxurious, creamy texture and numerous flavor and liqueur variations to make it just the way you like it.
Servings: 6
Calories: 608kcal
Equipment
- Medium saucepan
- Whisk
- Fine mesh sieve
- Ramekins, cups, bowls, etc.
Ingredients
- 8 oz semi-sweet chocolate ~60-70% cacao, chopped bar or chips (1 ⅓ cup)
- 6 large egg yolks
- ¼ cup + 2 tablespoons granulated sugar
- 1½ cups heavy whipping cream
- 1 cup whole milk
- ⅛ kosher salt
- Liqueur optional (see notes)
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla paste or extract
Instructions
- Place the chocolate in a medium to large heatproof bowl. Add a fine mesh strainer to the top of the chocolate.8 oz semi-sweet chocolate
- Separate 6 eggs and place the whites in a sealed container and refrigerate 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.6 large egg yolks, ¼ cup + 2 tablespoons granulated sugar, 1½ cups heavy whipping cream, 1 cup whole milk, ⅛ kosher salt
- Continue whisking constantly until the mixture thickens considerably and reads about 190℉ on a kitchen thermometer. Wiping a finger across the spatula 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 liqueur or other flavors, mix in now.Liqueur
- Place the ramekins/cups/small bowls on a cookie sheet and evenly distribute the mixture between ramekins (this makes six, 4oz ramekins). Tap them carefully on the counter remove air bubbles, and pop any large bubbles with a toothpick.
- Place the ramekins in the refrigerator for six hours to fully set.
- 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, powdered sugar, and vanilla and whip on high speed until light and fluffy.½ cup heavy whipping cream, 1 tablespoon powdered sugar, ½ teaspoon vanilla paste or extract
- Add a scoop to each pots de crème and top with chocolate shavings. To do this, use a vegetable peeler on the edge of a bar of chocolate.
Notes
Store in the fridge (cover or uncovered) for one week. Do not top with whipped cream until ready to serve. The pots de crème can be made up to 4 days in advance.
Keep in mind the fuller or deeper the vessel, the longer it will take to set.
Freezing: Allow the pots de crème to set for 24 hours, then wrap tightly in a few layers of plastic wrap and freeze for 2-3 months. Unwrap completely, then thaw in the fridge. Add the whipped cream prior to serving.
Liqueur suggestions: creme de menthe, Grand Marnier, Irish whiskey, Chambord, Kahlua in 1 to 2oz additions.
Nutrition
Calories: 608kcal | Carbohydrates: 34g | Protein: 9g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 291mg | Sodium: 49mg | Potassium: 371mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1511IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 3mg
