This small batch-recipe for Chocolate Pots de Crème is rich and creamy, and makes two decadent servings! A perfect fix for chocoholics!
These chocolate custards make a delectable dessert for date night or any special occasions.
Chocolate Pots de Crème
I’ve had the cookbook, Small-Batch Baking for Chocolate Lovers by Debby Maugans for a few years. So with Valentine’s Day approaching, I knew exactly from where I’d get my inspiration.
I immediately settled on Pots de Crème for Two, rich cups of silky dark chocolate custard. I added some Grand Marnier for a touch of orange flavor, but any complementary liqueur would be lovely.
What are Pots de Crème?
Translated from French, Pots de crème means pot of cream or pot of custard. If you’re my husband, you call these creme de pots as he can never remember their French name. The proper pronunciation is POH-də-KREM, with a long “O” and short “E.”
Pots de crème are loose baked custards that trace back to the 17th century. They’re often served in demitasse cups and baked in a bain-marie, or water bath, to keep a consistent baking temperature.
More Chocolate Desserts
- Fudgy Dark Chocolate Brownies with Raspberry Sauce from La Bella Vita Cucina
- Dark Chocolate Mousse Bars
- Flourless Double Chocolate Cake
- Layered Chocolate Cream Torte
- Dark Chocolate Pudding Cookies
- Irish Chocolate Mousse Cake
- Black Magic Snack Cake
- More Chocolate Dessert Recipes
- 1 ounce semisweet chocolate, chopped
- ¼ ounce unsweetened chocolate, chopped
- 1 cup heavy cream
- 1 ½ tablespoons egg yolk (about 1 ½ eggs yolks)
- 2 tablespoons sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon Grand Marnier or liqueur of your choice (like Kahlua, Frangelico, Chambord)
- 1 teaspoon vanilla
- Pinch of salt
- Whipped cream and fresh raspberries for serving
- Preheat the oven to 300º. Place two 6 ounce ramekins or oven safe cups in a rimmed baking dish and set aside
- Place the chocolate in a medium bowl. Heat the cream in a small sauce pan or microwave in a Pyrex measuring cup until it simmers. Pour 1/3 of the cream over the chocolate and allow it to sit for 1 minute. Whisk until smooth. Add the rest of the cream and whisk.
- Place the egg yolks in a small bowl. Whisk a little of the cream mixture into the eggs to temper them. Then add the egg mixture back into the chocolate cream, mix and add to the saucepan you used to heat the cream.
- Mix the sugar and cocoa powder together. Add then to the saucepan, cook over low heat while whisking constantly. Allow the mixture to thicken for about 5 minutes.
- Add the liqueur, vanilla and salt. Mix well. Then pour the mixture into two custard cups. Fill the rimmed pan with hot water until it come half way up the side of the custard cups. Then place in the oven and bake for 30-35 minutes till softly set, but still a bit jiggly.
- Chill for till cold, about 6 hours. Serve with whipped cream and fresh raspberries.
Yield: 2 servings
Total time: 7 hours with cooling time
Adapted from Small-Batch Baking
Amount Per Serving: Calories: 627Total Fat: 53gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 260mgSodium: 107mgCarbohydrates: 30gFiber: 2gSugar: 26gProtein: 7g