Dark Chocolate Pots de Crème

No ratings yet

Learn how to make baked dark chocolate pots de crème with this easy recipe.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: French

Servings:

Calories: 433kcal

Preheat the oven to 325°F (165 °C).
In a medium saucepan, combine the cream, milk, and sugar, heating it up almost to a boil (95 °C or 202 °F).
Chop the chocolate and place it in a large heatproof bowl.
When the milk mixture is steamy, pour the hot milk over the chocolate. Let it sit 1 minute, then whisk it slowly until the chocolate is melted and the ganache is smooth. You can use an immersion blender to smooth it out. then pour this mixture over the whisked egg mixture to temper them.
Add the egg yolks and mix them in until the chocolate custard is smooth.
Strain the mixture into a large, 4-cup (1 L) measuring cup or a bowl with a spout preferably. Then divide the chocolate custard between 6 ramekins.
Place the ramekins in a 9x13-inch (23x33 cm) pan and fill the pan with hot water so that it reaches at least halfway up the ramekins.
Bake the custards for 40 minutes or until the centers are completely set. Cool to room temperature, then chill before serving.
Serve plain or topped with sweetened whipped cream with a little grated chocolate or a few berries.

For the dar chocolate, I used Cacao Barry Ocoa 70 % dark chocolate.
If you notice air bubbles on the surface of the chocolate custard in the ramekins before baking, use a blow torch to pop them. Pass the flame over the surface of each to quickly pop them before baking.
Variations:
- Nutty: You can make these with hazelnut butter, peanut butter, or even sesame butter (tahini) or almond butter, mixing 30 mL (2 tbsp) into the chocolate base.
- Non-dairy pots de crème: I have tested this recipe with coconut milk in place of the cream and milk. You want to end up with around 10–15 % fat if possible (whether using dairy or non-dairy substitutes).
- Chocolate: Use good quality dark chocolate, but this recipe will also work with milk or white chocolate.
- Sugar: I used granulated sugar so the flavour won't interfere, but you could also consider something like coconut sugar.
Garnishes: I love to serve pots de crème topped with lightly sweetened whipped cream and grated chocolate. If making these with a nut butter, consider garnishing with chopped toasted nuts (or sesame seeds) that match the nut butter (or seed butter) you used!