Chocolate Pot De Crème sounds so elegant! You may think it is a difficult recipe, but it’s not. It’s really quite simple.
When the little mini dessert glasses first came out, I bought several sets in different sizes. The mini cocktail glasses from Libbey seem perfect for this dessert. Aren’t they adorable?
(We are an Amazon affiliate and may receive a small percentage of any sales through the links in this post at no cost to you. Thanks for supporting this website!)
You can find similar dessert glasses at Amazon like this set of six brandy glasses.
Click here► for printable recipe
Chocolate Pot De Crème
Make this 5 hours before serving or the day before.
Ingredients:
- 1 cup whole milk
- 1 cup heavy cream
- (4-ounces) semisweet chocolate
- 6 egg yolks
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Whipped Cream
- 1/2 cup heavy cream
- 1-1/2 Tablespoons cup powdered sugar
- 1/2 teaspoon vanilla extract
Directions:
Heat The Milk-Cream Mixture
Pour one cup of milk and one cup of cream into a 1-quart saucepan. (You can use half and half in place of the milk and cream.) Over medium heat, heat until hot but not boiling. You should see small bubbles forming around the edge of the pan. Set aside.
Melt The Chocolate
In a double boiler, or a heat proof bowl, over hot but not boiling water, melt 4 (1-ounce) squares of semisweet chocolate. When the chocolate is melted, remove the top bowl from the heat.
Beat egg yolks into the melted chocolate with a wire whisk until smooth. Then, stir in the sugar and salt.
Stir in the warm milk and cream mixture.
Cook the Mixture
Place the bowl back over the simmering water. Cook, stirring constantly until the mixture thickens and coats the back of a spoon. (This will take about 15 – 25 minutes.)
Stir in the vanilla extract.
Pour the mixture equally into 6 mini dessert glasses. Refrigerate for at least 5 hours.
Whipped Cream
Beat 1/2 cup of heavy cream, 1-1/2 Tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form. Before serving, top each dessert cup with whipped cream and garnish with chocolate curls.
This dessert is not overly sweet and is as delicious as it looks. It’s definitely for chocolate lovers!
Chocolate Curl Tip
Chocolate curls can easily be made by running a vegetable peeler along a piece of chocolate. Hold it over the dessert. They seem to fall apart if you pick them up! I've found that if you place the edge of the chocolate bar against the palm of your hand for a few seconds, it softens the chocolate slightly. Then, it's easier to make a nice curl.
Be Social!
Yes, come join 41.8 k + followers on our Pinterest Boards, where we pin our favorite creative ideas and share ours!
Follow me on Instagram, Pinterest, Bloglovin’, and Facebook so you won’t miss anything! I would love for you to share this post with your friends! They need amazing ideas, too! Pin it! It only takes a second! #chocolate #chocolatepotsdecreme #minidesserts
recipe
Chocolate Pot De Crème
Decadent, rich chocolate pudding topped with fresh whipped cream and chocolate curls.
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- (4-ounces) semisweet chocolate
- 6 egg yolks
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- Whipped Cream
- 1/2 cup heavy cream
- 1-1/2 Tablespoons cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Make this 5 hours before serving or the day before.
Directions:
Heat The Milk-Cream Mixture
Pour one cup of milk and one cup of cream into a 1-quart saucepan. (You can use half and half in place of the milk and cream.) Over medium heat, heat until hot but not boiling. You should see small bubbles forming around the edge of the pan. Set aside.
Melt The Chocolate
In a double boiler, or a heat proof bowl, over hot but not boiling water, melt 4 (1-ounce) squares of semisweet chocolate. When the chocolate is melted, remove the top bowl from the heat.
Beat egg yolks into the melted chocolate with a wire whisk until smooth. Then, stir in the sugar and salt.
Stir in the warm milk and cream mixture.
Cook the Mixture
Place the bowl back over the simmering water. Cook, stirring constantly until the mixture thickens and coats the back of a spoon. (This will take about 15 - 25 minutes.)
Stir in the vanilla extract.
Pour the mixture equally into 6 mini dessert glasses. Refrigerate for at least 5 hours.
Whipped Cream
Beat 1/2 cup of heavy cream, 1-1/2 Tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form. Before serving, top each dessert cup with whipped cream and garnish with chocolate curls.
This dessert is not overly sweet and is as delicious as it looks. It's definitely for chocolate lovers!
Notes
Chocolate Curl Tip
Chocolate curls can easily be made by running a vegetable peeler along a piece of chocolate. Hold it over the dessert. They seem to fall apart if you pick them up! I've found that if you place the edge of the chocolate bar against the palm of your hand for a few seconds, it softens the chocolate slightly. Then, it's easier to make a nice curl.
