This recipe for Chocolate Pots de Creme is an indulgent dessert, that’s simple to prepare and will knock your socks off!
One weekend my husband and I were invited to dinner by friends . It was a bit of a last-minute thing and I didn’t want to show up empty-handed. I didn’t have a lot of time or ingredients, but after a quick inventory of the kitchen, I was able to whip these up in no time.
Why This Recipe Works
- The addition of coffee and Vanilla enhances the chocolate flavor and cuts down on the sweetness.
- It takes minutes to prepare and can be easily adapted with your favorite liquor.
How to Make Chocolate Pots de Creme
- Heat the cream until hot (not boiling)
- Pour the cream over chocolate, coffee, sugar, and vanilla.
- Whisk the egg yolks. Add to the cooled chocolate cream mixture.
- Divide the mixture into dessert dishes and chill, covered, for an hour. Or until set.
- Serve and enjoy!
Which Chocolate Is Best
When I make chocolate desserts I always use Dark Chocolate which is around 54.5% Cacao as it melts easily and tastes better.
You can use the same chocolate as I do in this recipe by clicking here . (#paidlink).
That said, you can use semi-sweet, bitter-sweet, dark, or milk chocolate.
Step by Step Instructions
In a small saucepan, heat the cream just until hot.
Place the chocolate, vanilla, salt, and coffee granules into a medium mixing bowl. When the cream is just hot (forming bubbles), pour it over the chocolate mixture.
Let it stand for 5 minutes to melt the chocolate, then mix to combine.
Whisk egg yolks and sugar thoroughly and combine with the chocolate and cream. Add the mixture to the saucepan and cook on low heat until the mixture coats the back of the spoon, about 4 minutes.
Pour the chocolate mixture into dessert glasses dividing it evenly with plastic wrap, and refrigerate for at least 1 hour.
Serve with chocolate shavings, and enjoy!
Other Uses for This Recipe
- As an indulgent filling for cakes or pastries.
- Whipped into a fluffy frosting.
- Use it as a dip for fruit.
- As a filling in sandwich cookies
Did you make this?
Ingredients
- ▢ 1½ cups whipping cream (heavy cream and double cream are also good options.)
- ▢ 12 ounces bittersweet/dark chocolate (chopped)
- ▢ 1 tsp instant coffee
- ▢ 1 pinch kosher salt
- ▢ 1 tsp vanilla
- ▢ 4 egg yolks
- ▢ 2 tbs sugar
Instructions
- Place the chopped chocolate in a medium bowl with the coffee, salt, and vanilla and set aside
- In a small saucepan, heat the cream over medium heat until a few bubble forms around the edge.
- Pour the hot cream over the bowl with the chocolate. Let stand for 5 minutes to melt the chocolate, then whisk until combined.
- Whisk egg yolks and sugar thoroughly and combine with the chocolate and cream.
- Add the mixture to the saucepan and cook over medium heat, stirring constantly until the mixture coats the back of the spoon, about 4 minutes.
- Divide among ramekins or dessert dishes, cover with plastic wrap, and refrigerate until cool and slightly firm (anywhere from 1 to 3 hours (different chocolates take different times to set back up after melting).
Tips
- Use good quality chocolate that is no less than 54% Cacao to avoid problems with the pots de creme setting.
- Boiling can cause a skin to form on cream so try to heat until just before boiling point.
- If you use sweeter chocolate you may want to omit the sugar.
Nutrition
Chocolate Pots de Creme
Ingredients
- 1½ cups whipping cream heavy cream and double cream are also good options.
- 12 ounces bittersweet/dark chocolate chopped
- 1 tsp instant coffee
- 1 pinch kosher salt
- 1 tsp vanilla
- 4 egg yolks
- 2 tbs sugar
Instructions
- Place the chopped chocolate in a medium bowl with the coffee, salt, and vanilla and set aside
- In a small saucepan, heat the cream over medium heat until a few bubble forms around the edge.
- Pour the hot cream over the bowl with the chocolate. Let stand for 5 minutes to melt the chocolate, then whisk until combined.
- Whisk egg yolks and sugar thoroughly and combine with the chocolate and cream.
- Add the mixture to the saucepan and cook over medium heat, stirring constantly until the mixture coats the back of the spoon, about 4 minutes.
- Divide among ramekins or dessert dishes, cover with plastic wrap, and refrigerate until cool and slightly firm (anywhere from 1 to 3 hours (different chocolates take different times to set back up after melting).
Notes
- Use good quality chocolate that is no less than 54% Cacao to avoid problems with the pots de creme setting.
- Boiling can cause a skin to form on cream so try to heat until just before boiling point.
- If you use sweeter chocolate you may want to omit the sugar.
Nutrition
Thank you for visiting Erren’s Kitchen!
This recipe for Chocolate Pots de Creme is an indulgent dessert, that’s simple to prepare and will knock your socks off!
One weekend my husband and I were invited to dinner by friends . It was a bit of a last-minute thing and I didn’t want to show up empty-handed. I didn’t have a lot of time or ingredients, but after a quick inventory of the kitchen, I was able to whip these up in no time.
Why This Recipe Works
- The addition of coffee and Vanilla enhances the chocolate flavor and cuts down on the sweetness.
- It takes minutes to prepare and can be easily adapted with your favorite liquor.
How to Make Chocolate Pots de Creme
- Heat the cream until hot (not boiling)
- Pour the cream over chocolate, coffee, sugar, and vanilla.
- Whisk the egg yolks. Add to the cooled chocolate cream mixture.
- Divide the mixture into dessert dishes and chill, covered, for an hour. Or until set.
- Serve and enjoy!
Which Chocolate Is Best
When I make chocolate desserts I always use Dark Chocolate which is around 54.5% Cacao as it melts easily and tastes better.
You can use the same chocolate as I do in this recipe by clicking here . (#paidlink).
That said, you can use semi-sweet, bitter-sweet, dark, or milk chocolate.
Step by Step Instructions
In a small saucepan, heat the cream just until hot.
Place the chocolate, vanilla, salt, and coffee granules into a medium mixing bowl. When the cream is just hot (forming bubbles), pour it over the chocolate mixture.
Let it stand for 5 minutes to melt the chocolate, then mix to combine.
Whisk egg yolks and sugar thoroughly and combine with the chocolate and cream. Add the mixture to the saucepan and cook on low heat until the mixture coats the back of the spoon, about 4 minutes.
Pour the chocolate mixture into dessert glasses dividing it evenly with plastic wrap, and refrigerate for at least 1 hour.
Serve with chocolate shavings, and enjoy!
Other Uses for This Recipe
- As an indulgent filling for cakes or pastries.
- Whipped into a fluffy frosting.
- Use it as a dip for fruit.
- As a filling in sandwich cookies
Did you make this?
Ingredients
- ▢ 1½ cups whipping cream (heavy cream and double cream are also good options.)
- ▢ 12 ounces bittersweet/dark chocolate (chopped)
- ▢ 1 tsp instant coffee
- ▢ 1 pinch kosher salt
- ▢ 1 tsp vanilla
- ▢ 4 egg yolks
- ▢ 2 tbs sugar
Instructions
- Place the chopped chocolate in a medium bowl with the coffee, salt, and vanilla and set aside
- In a small saucepan, heat the cream over medium heat until a few bubble forms around the edge.
- Pour the hot cream over the bowl with the chocolate. Let stand for 5 minutes to melt the chocolate, then whisk until combined.
- Whisk egg yolks and sugar thoroughly and combine with the chocolate and cream.
- Add the mixture to the saucepan and cook over medium heat, stirring constantly until the mixture coats the back of the spoon, about 4 minutes.
- Divide among ramekins or dessert dishes, cover with plastic wrap, and refrigerate until cool and slightly firm (anywhere from 1 to 3 hours (different chocolates take different times to set back up after melting).
Tips
- Use good quality chocolate that is no less than 54% Cacao to avoid problems with the pots de creme setting.
- Boiling can cause a skin to form on cream so try to heat until just before boiling point.
- If you use sweeter chocolate you may want to omit the sugar.
