Chocolate Pots de Crème with White Chocolate Whipped Cream
Chocolate Pots de Crème: A rich, chocolate custard that can be dressed up with white chocolate whipped cream for a celebratory dessert!
Plus if you have extra egg yolks from making meringue cookies, a pavlova or macaroons, this Chocolate Custard will help you utilize the leftovers!
Why You Must Make
When life gives you leftover egg yolks, a baker makes pots de creme. What are pots de creme, you might ask? Well, this French term translates to cream pots or pots of custard. Are you intrigued?
- As avid bakers know well, there are always leftover yolks when whipping up certain desserts. And instead of tossing them, making rich chocolate custard like these luscious chocolate pots de creme is an ideal, and delicious solution!
- These chocolate custards make a stunning dessert and use up 6 egg yolks.
- Fans of chocolate pudding will love this leveled-up dessert! The specialty whipped cream isn’t difficult to prepare but pushes this dessert over the top.
- They have built-in portion control unless you go back for seconds!
When to Serve
- Chocolate pots de crème are often found on our Christmas menu, and today’s version was for Easter. They’re elegant enough for the busy holidays without a lot of work.
- Single servings of dessert are also excellent for dinner parties! Everyone loves having their own dessert.
- Plus, a simple garnish of whipped cream, berries, and mint sprigs turns these custards into a restaurant-worthy dessert.
- But this recipe is definitely easy enough to make for a family dinner.
- If you use smaller dishes as I did for part of my batch, check for doneness early and often by doing a jiggle test. The outer edges should be set, though the middle may still wiggle when you gently tap the ramekin.
- This recipe uses a technique called tempering. Tempering is when you slowly add a hot liquid to a mixture containing egg yolks. This needs to be done while stirring constantly and vigorously so the eggs do not cook/scramble.
- PRO-Tip: Even if you’re very careful while tempering, there could be a few small bits of cooked egg in the custard. For this reason, you pour the liquid through a sieve to remove any egg that has scrambled.
- The straining helps make the pots de creme very smooth and silky.
- PRO-Tip: These chocolate pots de creme are cooked in a bain-marie, or water bath.
- A bain-marie is a large pan filled with an inch or two of hot water. Placing your uncooked custards into the bain-marie, then into the oven, allows the custards to be cooked at a steady temperature as well as providing humidity.
- Be careful moving the pan and removing the ramekins so you don’t get burned.
- These Chocolate Pots de Creme can be garnished with white chocolate whipped cream, raspberries, and chocolate curls.
- These can also be served with a simple dollop of lightly sweetened whipped cream or even plain.
Frequently Asked Questions
A pot de creme is a loose French custard dessert that dates back to the 1600s. This easy-to-make-ahead dessert literally means “Pot of Cream.” The plural is Pots de Creme.
Both the singular and plural forms are pronounced POH-da-KREM.
Yes, you can definitely make them ahead of time. They’ll keep well if made up to 2 days ahead of time. Don’t garnish until just before serving.
Pots de creme keep well in the refrigerator for up to a week if covered tightly (though best for about 2-3 days). Freezing is not recommended as the freezing and thawing process will affect the texture of the custard.
For the best, most creamy texture, your custards should be pulled out of the oven before they are fully set. The perimeter should look firm but the center should still be a touch jiggly.
You can carefully give one a little nudge to see if they’re all ready to be removed from the oven. They will finish baking from the residual heat of the ramekins.
A ban-marie or water bath is needed to control the baking temperature of fragile custards and cheesecakes. Keeping a constant temperature makes for creamy, crack-free desserts. It also adds humidity to the oven which also aids in creaminess.
You May Also Like
Custard and pudding are similar, both sweet, creamy desserts made with eggs. Puddings, though, often have starch added to assist with thickening.
- Vanilla Cream Cheese Custard from A Family Feast
- Classic Creme Brulee
- White Chocolate Creme Brulee
- Blueberry Peach Custard Pie
- Mini Vanilla Flans
- Double Chocolate Pudding (contains cornstarch, so not officially a custard)
- White Chocolate Pudding (also contains cornstarch)
- More Dessert Recipes
Chocolate Pots de Crème with White Chocolate Whipped Cream
Chocolate Pots de Crème: an elegant chocolate custard that's the perfect ending to any meal!
Pots de creme:
- 2 cups heavy cream
- 6 ounces semi-sweet chocolate (chopped)
- 1/4 cup sugar
- 6 egg yolks
- 1 teaspoon vanilla.
White Chocolate Whipped Cream:
- 2 ounces good quality white chocolate (chopped)
- 2 tablespoons plus 1/2 cup whipping cream
- Preheat oven to 300º. Place 6 6-ounce ramekins in large baking dish.
- Add cream to a saucepan and bring to a simmer. Remove from heat and add chocolate. Stir till chocolate is melted.
- Whisk eggs and sugar in a large bowl, till thick and pale.
- Drizzle a bit of the hot chocolate mixture into eggs to temper, whisking constantly.
- Continue slowly adding hot liquid while whisking till all liquid is incorporated.
- Avoid incorporating air into mixture if possible. If you find you have some small, unmelted particles of chocolate at the bottom of the saucepan, gently heat till melted and add to bowl.
- Place a fine mesh sieve over a large measuring cup. Strain custard.
- Pour custard into the ramekins, then pour enough hot water into pan to reach halfway up ramekins.
- Cover pan with foil and poke a few holes in foil to allow steam to escape.
- Bake 25-30 minutes or till outer inch of custard is set.
- Cool to room temperature, then cover and refrigerate till serving time.
- Combine white chocolate and the 2 tablespoons whipped cream in small microwave safe bowl.
- Gently microwave stopping and stirring frequently, till chocolate is melted and smooth.
- Cool 10 minutes.
- Whip the remaining cream to soft peaks. Whisk in white chocolate. Cover and refrigerate.
- Serve with a dollop of white chocolate whipped cream and garnish with berries.
Loosely adapted from Bon Appetit
Serving Size:1 ramekin
Amount Per Serving: Calories: 681Total Fat: 59gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 321mgSodium: 52mgCarbohydrates: 36gFiber: 2gSugar: 33gProtein: 8g
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38 Comments on “Chocolate Pots de Crème with White Chocolate Whipped Cream”
This looks out of the world amazing! Simple garnish, huge effect.
gosh, I haven’t made pots de creme in ages. It’s so good. Thank you for this recipe!
This looks delicious and sounds decadent. The little ramekins are adorable. Visiting from Gluten free A-Z blog
This is a recipe that I’ve wanted to try for a long time. Thank you@
That white chocolate whipped cream sounds like the perfect addition to this dessert!
I’m drooling over this! Such a great dessert!
Totally bookmarking this for date night! Thanks, Liz!
Everyone at my house loved it! Such a huge hit!
I used a version of this in a restaurant where I was Chef.
We called it “World Class Chocolate Pudding” and it was by far the most popular dessert we offered and the most requested recipe.
What a delicious and decadent treat! This is something that is so good it should be made on holidays!
These are so rich and decadent, some of the best I’ve ever tasted!
Made this for a birthday and it was a huge hit!
Such an elegant and delicious dessert!
I’m not sure I’m going to share this with my family…so delicious!
So pretty! They’d be nice and cool on this 90 degree Sunday too:@)
This looks irresistible. I love chocolate with raspberries especially when the chocolate is smooth and velvety. Your ramekins are so pretty. I don’t think I’ve seen those at WS before. I’ll have to check them out.
I particularly love the addition of the white chocolate cream topping. It really adds a great finishing touch to the pots de creme!
I made custard ice cream yesterday so my excess was egg white lol. Omelet. one of the truly rich desserts, I love a gorgeous chocolate pots de crème. So delectable.