Chocolate Pots de Crème – made with heavy cream, espresso powder, vanilla, bittersweet chocolate, egg yolk, and sugar for a rich, velvety dessert perfect for two.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
I have to admit, Chocolate Pots de Crème and I go way back, but not in the way you’d expect. You see, I’ve been a fan of these little pots of decadence for years, yet I had never actually made them myself until recently. All my prior Pots de Crème encounters had been at fancy restaurants or as part of elaborate tasting menus. When I stumbled across an issue of *Martha Stewart Living* (thanks, Martha) and saw a recipe scaled down for two servings, I knew the universe was practically begging me to whip this up at home. All I needed to do was grab my favorite mug, get cozy on the couch with my partner, and give these beauties a try. Spoiler alert: it turns out they’re crazy easy to make, and I may or may not have licked the mixing bowl clean. Don’t judge.
Why You’ll Love This Chocolate Pots de Crème
These Chocolate Pots de Crème are a dessert dream for any chocolate lover. First, they’re single-serving sized, making them perfect for a romantic Valentine’s date night or a cozy evening on the sofa. Second, the deep, bittersweet chocolate flavor is met with a hint of espresso and creamy vanilla, creating a perfectly balanced, not-too-sweet indulgence. Plus, they can be prepared ahead of time—hello, stress-free dessert prep! Whether you’re impressing someone special or treating yourself, this recipe is pure gold.
Ingredient Notes
The magic of these Chocolate Pots de Crème lies in their simplicity. Here’s a quick breakdown of the stars of the recipe:
- Heavy Cream: Creates that luscious, creamy texture we all love in a dessert custard.
- Instant Espresso Powder: Enhances the chocolate flavor without being overpowering (don’t skip this ingredient).
- Bittersweet Chocolate: The key to that rich, decadent chocolate flavor. Use good-quality chocolate, preferably around 70% cocoa.
- Egg Yolk: Adds structure to the custard and helps achieve that smooth, velvety consistency.
- Sugar: Just a touch to balance the bittersweet chocolate without making it overly sweet.
- Vanilla Extract: Rounds out the flavors with a warm, aromatic note.
How To Make This Chocolate Pots de Crème
Making Chocolate Pots de Crème at home might seem fancy, but it’s delightfully straightforward. Follow these easy steps for guaranteed success:
- Step 1: Preheat your oven to 325°F. Simmer cream, espresso powder, and vanilla in a saucepan, then pour it over chopped chocolate. Let it sit for 3 minutes, then whisk it until smooth.
- Step 2: In a separate bowl, whisk egg yolk, sugar, and a pinch of salt. Slowly add the chocolate mixture, whisking constantly to avoid cooking the egg. Strain the mixture through a fine sieve to remove any lumps.
- Step 3: Divide the mixture into two teacups or ramekins. Place them in a baking dish and fill the dish with boiling water halfway up the sides of the cups. Cover the dish with foil, poking holes for ventilation.
- Step 4: Bake for about 25 minutes or until the custard is set around the edges but jiggles slightly in the center. Let the custards cool on a wire rack, then refrigerate for at least 4 hours.
- Step 5: Before serving, whip the remaining cream to soft peaks (add a pinch of sugar if desired) and dollop on top of each pot de crème. Serve chilled and delight in the chocolatey goodness!
Storage Options
These delightful little pots can be made up to two days in advance, making them perfect for entertaining. Simply store them in the fridge, tightly covered, to keep them fresh. Best of all, no need to reheat; they’re meant to be served chilled. If you somehow have leftovers (unlikely, but hey!), they’ll still taste amazing the next day.
Variations and Substitutions
Want to customize this classic dessert? Here are some ideas to make it even more your own:
- Milk Chocolate Substitute: If you’re not into bittersweet chocolate, swap it out for milk chocolate. Just note that it will be sweeter.
- Mocha Flair: Amp up the espresso powder for a bolder mocha flavor—perfect for coffee fans!
- Dairy-Free Version: Replace heavy cream with coconut cream for a slightly tropical twist.
- Alcohol Kick: Stir in a splash of Baileys or Grand Marnier for an extra luxurious dessert.
What to Serve with This Chocolate Pots de Crème
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This dessert shines on its own, but pairing it with complementary flavors can elevate the experience:
- Fresh Berries: Strawberries, raspberries, or a mix provide a bright, tangy contrast to the deep chocolate flavor.
- Shortbread Cookies: A buttery, crisp cookie adds texture and is perfect for dipping into the creamy pots.
- Whipped Cream: An extra dollop never hurt anyone—just lightly sweetened to balance the richness.
FAQ
Q: Can I use milk instead of heavy cream?
A: Unfortunately, no. Heavy cream is crucial for achieving the velvety, rich custard texture that makes Pots de Crème so special.
Q: Do I have to strain the custard?
A: Yes, straining ensures a smooth consistency by removing any cooked egg bits or lumps. Don’t skip this step!
Q: Can I double this recipe?
A: Absolutely! Just adjust the ingredient quantities accordingly and make sure your baking dish can accommodate the extra teacups.
Chocolate Pots de Crème
Ingredients
- 3/4 cup (180 ml) heavy cream divided (1/2 cup + 2 tbsp for custard, 2 tbsp for whipped cream)
- 1/2 teaspoon (2 g) instant espresso powder
- 1/4 teaspoon (1 ml) pure vanilla extract
- 1 1/2 ounces (43 g) bittersweet chocolate (70%) finely chopped (about 1/4 cup)
- 1 large egg yolk
- 1 teaspoon (4 g) sugar
- coarse salt pinch, for egg yolk mixture
- sugar for whipping cream (optional) to taste, for topping
Equipment
- Medium Bowl
- Fine Sieve
- 2 Teacups or Small Ramekins
- Baking Dish
- Foil
- Wire rack
Instructions
- Preheat oven to 325°F (163°C). Bring 1/2 cup plus 2 tablespoons cream, espresso powder, and vanilla to a simmer, then pour over chocolate in a medium bowl. Let sit for 3 minutes, then whisk until smooth.
- In another medium bowl, whisk together egg yolk, sugar, and a pinch of coarse salt. Add warm chocolate mixture in a slow stream, whisking constantly. Strain custard through a fine sieve into a 2-cup glass measuring cup. Let cool completely, stirring occasionally, about 15 minutes.
- Place 2 teacups in the center of a baking dish. Divide the custard between cups, and fill pan with enough boiling water to reach halfway up the sides of the teacups. Cover tightly with foil and poke several holes in foil. Bake until custard is set around edges but wobbly in center, about 25 minutes.
- Remove cups from water bath and let custards cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours, and up to 2 days. Before serving, whisk remaining 2 tablespoons cream to soft peaks (add a pinch of sugar if desired) and dollop over pots de crème.
