Pots de Crème

Transform dark (or white) chocolate, heavy cream, and a handful of other ingredients into a memorable dessert in no time at all!

Pots de Crème are rich little pudding/custard desserts, and if made with dark chocolate, one of the nicest way to end a special meal, especially around Valentine’s Day.  It’s rich, so you will want to make these petite sized––little demitasse cups or ramekins work well.

Use the best chocolate you can find, but that does not necessarily mean specialty shops or mail order. I have made these with expensive chocolate such as Valrhona, as well as Ghiradelli bittersweet chocolate chips from the grocery store, and they were comparable.

You can halve this recipe.

Dark Chocolate Pots de Crème

3-pot-de-creme.jpeg
A little goes a long way!
  • 10 ounces high-quality bittersweet chocolate
  • 6 large egg yolks, beaten
  • 1/3 cup sugar
  • 1 ½ cups half-and-half
  • 1 cup heavy cream
  • 1 tsp. espresso powder
  • 2 tsp. Dutch processed unsweetened cocoa
  • Pinch of salt
  • 1 tsp. vanilla extract

Chop up the chocolate into small pieces and place in a large bowl. A serrated bread knife works well on this task.

Whisk together the egg yolks and the sugar in a saucepan over medium-low heat. Stir constantly until the sugar dissolves, and don’t step away from this. Add the half-and-half, cream, espresso powder, cocoa powder, and salt, stirring with a flat-ended wooden spoon or silicone spatula.

Continue to stir until the mixture starts to steam. You will want a temperature of between 165 and 170, no higher; the mixture will coat the back of a wooden spoon, test by drawing a line down through the coating with your finger.

Place a mesh strainer over the bowl of chocolate, and pour the cream mixture through. Let it all sit for a minute. Then, gently stir until well combined. This will take a few minutes, taking care not to beat air into it.

Pour into custard cups, demitasse cups, or little ramekins. This will make about 12 little pots of delicious.

Cover the top with plastic and refrigerate for 2 hours. Top with Grand Marnier or plain whipped cream, and a few chocolate shavings, or fresh fruit such as strawberries.

White Chocolate Vanilla Pots de Creme

white chocolate

Substitute white chocolate for the dark. Split one plump vanilla bean, scrape out the seeds into the cream mixture, and add the pod to the pot as well while everything heats. Proceed as with dark chocolate recipe.

Dairy Free Alternative:

 You can substitute coconut milk for the cream and half-and-half, and top with non-dairy topping of choice or fruit!

Grand Marnier Whipped Cream

This is a lovely whipped cream with a hint of orange.

1 cup whipping cream

1 tbsp. superfine sugar

2 tbsp. Grand Marnier liquor

Have all ingredients and bowl chilled. Beat the cream until it just starts to thicken and add the sugar. Continue beating to desired consistency, and mix in the Grand Marnier.

© Copyright 2019 – or current year, Dorothy Grover-Read, The New Vintage Kitchen.

 

4 Comments Add yours

  1. Alicia says:

    I love chocolate, and this looks really delicious. I like that it is a little dish, not too much after a big meal.

    Liked by 1 person

  2. Thank you Alicia! That’s why I love this dessert, it is a small, but rich, bite, and has so much flavor it is really satisfying.

    Like

  3. Sheryl says:

    mmm. . . this looks positively decadent.

    Liked by 1 person

  4. Wow this one I would love! That beautiful cup and saucer too!!!!

    Liked by 1 person

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