Chocolate Pots de Crème

This dessert of Classic French Chocolate Pots de Crème is simple and elegant and the perfect chocolate ending to a special dinner.

Chocolate Pots de Crème take me way back; almost further than I can remember. But luckily I do remember. Me, the young woman with 5 years of French and a love of cooking and I wanted to combine the two. He, the boy I wanted to impress with something àu Français.

It might sound silly if you pronounce it like the American words but in French it is sophisticated (pōh de crème). Some might consider it a mousse or a pudding but it is neither. It is richer than mousse and so luxurious, silky, and smooth…nothing like pudding.

I wasn’t an experienced cook and he certainly wasn’t a demanding admirer but I wanted it perfect and someone with more experience than myself suggested I try making these adorable glasses of Chocolate Pots de Crème.

That first perfect bite. Absolutely wonderful…but there is more. It was French. It was chocolate. It was quite simply love. While it is certainly a perfect dessert for Valentine’s Day…it is too impressive to be reserved for only one holiday.

Originating from France, this velvety dessert has captured the hearts and palates of dessert lovers worldwide. They have a smooth and creamy texture with a flavor that is rich, decadent, and indulgent. Perfect for any occasion; I like to boost the flavor profile occasionally with the additional of a favorite liqueur!

While I often use orange liqueur, I will mix it up. I’ve done brandy and bourbon and rum. Kahlua, mint and raspberry liqueur have had their moments in the sun too, but this time I wanted to use the last of the ruby red pomegranate arils in the fridge so I dug into my liquor stash and found what I hoped I had.

Yes, Pomegranate Liqueur! I love the idea of something slightly tart; it is a nice compliment to the silky sweetness of the chocolate. I actually made these a couple of weeks ago and wanted to use up my last pomegranate but pomegranates might be difficult to find…so I suggest raspberries if you also want to add a fruity liqueur component. Chambord is delicious and a bright red raspberry on top would be beautiful!

I was the lucky recipient of a box filled with Ghirardelli Chocolates; what a delightful surprise that was, so I thought it would be fun to have them accompany my Chocolate Pots de Crème as a garnish. They always makes beautiful seasonal treats and I thought they would be perfect to adorn this chocolate dessert that I wanted to take to neighbors.

The parents get the Pots de Crème but the kids would not be left out. Adorned with tokens of love, each candy professes a time honored Valentine  message including Love, Sweet, XOXO and Be Mine. Everyone wins!

I love this recipe; it’s the same one I made all those many years ago (and yes, it worked!).

Many recipes for Classic French Chocolate Pots de Crème call for a water bath in the oven to finish them; this does not and that easier preparation in no way diminishes the final result. It is très Delicieux!

If you’re making this for Valentines Day and can’t find any pomegranates, no worries; try raspberry liqueur and adorn with some fresh raspberries or strawberries. Just as delicious and beautiful and yes, just as French. Make it for your amour!

PIN IT! ‘Classic French Pots de Crème’

Chocolate Pots de Crème

Barb

A decadent and delicious chocolate dessert.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Refrigerate 4 hours hrs

Total Time 4 hours hrs 23 minutes mins

Course Desserts

Cuisine French

Servings 4

Calories 636 kcal

Ingredients

  

1x2x3x

• 6 ounces dark chocolate I used Ghirardelli 60% cacao bittersweet chocolate chips
• 2 large egg yolks
• ⅓ cup sugar
• ⅓ cup cocoa
• 1 cup heavy cream
• 1 cup whole milk

For Garnish

• 2 tablespoons whipping cream
• 1 tablespoon liqueur of your choice optional
• fruit garnish of your choice optional

Instructions

 

• Melt the dark chocolate in a double boiler or fabricate our own with a large pot with simmering water and a large stainless bowl held over it.
• Whisk together the egg yolks, sugar and cocoa.
• Heat the cream and milk together until it is almost boiling (scalding). Remove from heat and whisk the cream/milk mixture very slowly into the eggs mixture; whisking continuously to insure the eggs don’t scramble; continue until all of the milk mixture in incorporated with the egg mixture.
• Pour the mixture back into the large saucepan and bring to a simmer over medium heat. Lower heat and stir constantly with a wooden spoon for about 5 minutes or until the mixture coats the back of the spoon.
• Once it does, slowly whisk the custard mixture into the melted chocolate. Add the liqueur if using and whisk until incorporated,.
• Pour into 4 individual serving containers (I used cocktail glasses).
• Cover the tops immediately with plastic wrap to prevent the top from developing a film.
• Let cool for 10 minutes then refrigerate for a least an hour…the longer the better. Will hold for 3-4 days covered in the fridge.
• When ready to serve; remove the plastic wrap, top with a dollop of whipped cream.
• Garnish with fresh fruit if desired.

Nutrition

Nutrition Facts

Chocolate Pots de Crème

Serving Size

 

1 Serving

Amount per Serving

Calories

636

% Daily Value*

Fat

 

48

g

74

%

Cholesterol

 

197

mg

66

%

Sodium

 

66

mg

3

%

Carbohydrates

 

46

g

15

%

Protein

 

10

g

20

%

* Percent Daily Values are based on a 2000 calorie diet.

Calories

636

Keyword chocolate, dessert, holiday, Mother’s Day, mousse, pots de creme, pudding, St Valentine’s Day

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