Chocolate Pots de Crème

A decadent and delicious chocolate dessert.

Course Desserts

Cuisine French

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

Prep Time 15

Cook Time 8

Refrigerate 4

Total Time 4 23

Servings

Calories 636kcal

Author Barb

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

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.