Chocolate Pots de Crème Recipe
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As a little girl, my favorite dessert was chocolate pudding with whipped cream. As an adult, my sweet tooth has not strayed far, and is happily satisfied by this simple, elegant dessert. This recipe is also the perfect way to use up those extra egg yolks after making meringue or angel food cake.
This recipe was featured as part of our Chocolate Desserts photo gallery.
INGREDIENTS
- 2 cups heavy cream
- 5 ounces good-quality bittersweet chocolate, chopped into small pieces
- 1/2 cup granulated sugar
- 4 large egg yolks, at room temperature
INSTRUCTIONS
- Heat the oven to 300°F and arrange a rack in the middle. Bring about 4 cups water to a simmer over medium heat. Arrange 6 (6-ounce) ramekins 1/2 inch apart in a large baking dish; set aside.
- Place cream in a small saucepan over medium heat and bring it just to a simmer. Remove from heat, add chocolate, and stir until completely melted, about 3 minutes; set aside.
- Whisk sugar and yolks in a large bowl until thickened and pale in color, about 2 minutes. Slowly whisk in 1/3 of the chocolate mixture, then add the remainder while constantly stirring (try not to incorporate any air).
- Place a fine mesh strainer over a large measuring cup or a bowl with a spout and pour in the custard base. Remove the strainer and evenly divide the custard base among the ramekins. Tap each ramekin a few times to break any bubbles that appear on the surface.
- Place the baking dish in the oven and carefully add enough of the simmering water to reach 1 inch up the sides of the ramekins. Cover the dish with aluminum foil and poke several holes in the foil to allow steam to escape. Bake 25 minutes or until the outer 1 inch of each custard is set (the centers will still be slightly jiggly).
- Remove the ramekins to a rack and let cool to room temperature, about 1 hour. Serve immediately or cover and refrigerate up to 4 days. If refrigerated, let the pots de crème come to room temperature for 20 minutes before serving.
While tasting different, I've had luck when baking things with that TruVia stuff. I don't have the diabeetus, I just like different sweeteners from time to time.
I am diabetic, could I replace the sugar with a sugar free substitute?
recipe sounds great, will try it w/ little less sugar.
...and definitely agree w/'justbeingpolite'
cream, chocolate, eggs, sugar...one cannot fail.
this is really good, but i would sugest puting less shugger so the chocolate is more richer tasting. Also to make it more then once.
I wouldn't. Heavy cream has the butterfat necessary to bond with the chocolate and egg.
sooooooo rich. do you think that can one substitute whole milk for the cream?