Chocolate Pots de Creme is a delicious French custard that dates back to the 17th century.
Making Chocolate Pots de Creme is actually quite simple and the best part is you can make them ahead of time. I love all desserts but there is something magical about the decadence of chocolate. This recipe is smooth, silky, and it hits all the right notes for any chocolate lover. You can get creative with different styles of chocolates as well as liqueurs like Amaretto, Rum, or Grand Marnier.
For this recipe I used 4 porcelain pots, you can use ramekins as well or whatever you have that is oven safe.
Chocolate Pots de Creme
Serves 4, Pre-heat oven to 300 degrees
1 1/4 cup (10oz or 285ml) heavy whipping cream
1/2 cup (170g) finely chopped chocolate (I used 60% dark chocolate)
2 tsp vanilla extract
A pinch of salt
1 tsp liqueur (optional)
Amaretti cookies, to serve (optional)
1. In a small saucepan, heat the cream over a medium-low heat until just steaming.
2. Whisk in the egg and blend into the cream mixture.
3. Add the vanilla extract (liqueur optional), salt, and chocolate and continue to whisk until it thickens.
4. Pour the chocolate mixture between the custard cups or ramekins.
5. Place the custard cups or ramekins in a shallow roasting pan, pour hot water into the pan so it reaches halfway up the side of the cups.
6. Bake until custards are almost set in centers, about 20 minutes (custards will firm as they cool).
7. Remove cups from hot-water bath and let them cool slightly.
8. Place in the fridge to chill for at least 4 hours.
9. Before serving bring to room temperature.
10. Crumble the Amaretti cookies on top for added texture.
Check out my other French Dishes!