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Silky Chocolate Pots de Crème

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An elegant, silky chocolate custard dessert that is rich, smooth, and perfect for special occasions or weeknight treats. This recipe is straightforward, quick, and delivers a velvety texture with deep chocolate flavor.

Ingredients

Scale
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • 6 ounces bittersweet chocolate, finely chopped (170 g)
  • 5 large egg yolks, room temperature
  • 1/3 cup granulated sugar (65 g)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional: 1/2 teaspoon espresso powder
  • Optional: whipped cream for serving

Instructions

  1. Preheat the oven to 325°F (160°C). Position a rack in the middle of the oven.
  2. In a medium saucepan, combine heavy cream and whole milk. Warm over medium heat until just simmering, about 5 to 7 minutes, stirring occasionally.
  3. Remove from heat and add chopped bittersweet chocolate. Let sit for 2 minutes, then whisk until smooth and glossy. If using, whisk in espresso powder now.
  4. In a bowl, whisk together egg yolks, granulated sugar, vanilla extract, and salt until pale and slightly thickened, about 2 minutes.
  5. Gradually pour the warm chocolate mixture into the egg yolks while whisking constantly to temper the eggs.
  6. Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps.
  7. Divide the custard evenly among 6 to 8 ramekins or small heatproof jars.
  8. Place ramekins in a baking dish or roasting pan, ensuring they do not touch.
  9. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.
  10. Bake for 35 to 40 minutes until custards are set around the edges but slightly wobbly in the center.
  11. Remove ramekins from water bath and cool to room temperature.
  12. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  13. Before serving, top with a dollop of whipped cream or a sprinkle of flaky sea salt if desired.

Notes

Use a fine mesh sieve to ensure a silky smooth texture. Do not overbake to avoid grainy or cracked custard. Chilling overnight enhances flavor and texture. For dairy-free, substitute coconut milk for cream and milk. For vegan, use silken tofu blended with melted vegan chocolate and sweetener.

Nutrition

Keywords: chocolate pots de crème, chocolate custard, elegant dessert, easy chocolate dessert, silky chocolate custard

Find it online: https://blingbite.com/silky-chocolate-pots-de-cr-e-me-recipe-easy-homemade-elegant-dessert/