One of the desserts I would always look out to was my mom’s chocolate pot de crèmes. The silky smooth chocolate cream she would make was one of my all time favorites. Till this day, I still vividly remember the dishes she used. My mother was always a bit avant- garde in her selection of serving dishes and glass ware. In fact, now that I am writing this, I wish I had these glasses here with me in the States. I certainly could have made the pot de crèmes in them, after all this time they are still that cool.
Chocolate pots de crème can be baked in an oven but my preferred method is preparing a crème Anglaise and not baking them. It makes a cream unsurpassed in ultimate smoothness. Through testing I have discovered that this cream provides a better result when using a rather low amount of egg yolks. A small amount of egg yolks will provide enough lecithin, sufficient to produce a silky-smooth cream.
Getting it all together!
Chocolate pots de crème need a few hours to set properly and can easily be made the day ahead. I always cover the dishes or glasses with plastic food wrap as I absolutely do not want a skin to develop. If you store these in a refrigerator holding other foods, it will also keep flavors from transferring into the chocolate cream. A chocolate décor is fitting, featured here is a cocoa nib sprinkled chocolate curl. Also very appropriate is using a cocoa nib tuile as shown here.
Serve the chocolate pots de crème with raspberry-as featured here, mango, passion fruit etc.
Chocolate pot de crème
| 1 Cup | (8 oz) | Milk | 240 g |
| 1 Cup | (8 oz) | Whipping cream (34-36 %fat) | 240 g |
| 2 | (2) | Large egg yolks | 2 |
| 4 Tablespoons | (2 oz) | Extra fine granulated sugar | 60 g |
| pinch | (pinch) | Fleur de sel or salt | Pinch |
| 7 oz | (7 oz) | 56%-65% chocolate | 210 g |
- In a small saucepan bring the milk and cream to a boil.
- In a bowl whisk the yolks smooth and add vigorously whisk in the sugar. Gradually add one fourth of the boiled cream to the egg yolks while whisking. Add the salt.
- Pour the yolk mixture into the remaining cream and stir constantly using a rubber spatula over low heat until 183°F (81°C-83°C). Remove from heat and pour thru a fine chinois.
- Add the chocolate and mix smooth using an immersion (Hand held-stick) blender or standard blender.
- Pour in verrines or dishes of choice. Cover with plastic food wrap and place in the refrigerator for several hours.
This pot de creme looks divine! Thanks for sharing Chef. Everything I have made form your site has been right on. With appreciation.
Kenny
This looks amazing! I love finding articles on your blog that are things I can make right here in my home kitchen.
Where can one find the decorative acetate here? Is it something that needs to be ordered online? Also, fleur de sel… anyone sell it locally?
Thanks, chef!
Kenny,
Thank you very much! I hope I will keep inspiring you.
All the best, Eddy.
Thank you Hilary! I’m pretty sure your family will like the pot de cremes!
Eddy
Greetings!
One comment and two questions.
1. Your reference to the page for directions on how to make tuiles is not hyperlinked 🙂
2. Do I place the plastic wrap directly on the custard (for no skin) or just over the rims of the dish?
3. Do you have any suggestions for making this a more mocha flavored pot de creme?
Thanks so much!
Jacqueline
Hi Jacqueline,
On point one…. hmmm, this evening a friend will come by the house and teach me how to properly do it.
Point two, you can add some instant coffee to the heated cream and or coffee liqour. Add to your taste.
Thank you for your question and all the best, Eddy.
We could not stop eating these pot of pure deliciousness. Thanks for sharing this fabulous recipe.
Janet.
Simply the best! This was fabulous, and my favorite so far!
A sharp picture with a nice product… Very delicious…
Chef Eddy what is the serving amount on this recipe? I need to make 7, will this do it or should I make 2 batches? Making for Mother’s Day brunch tomorrow!
Victoria,
It makes 4-5. So unless if you are planning on serving it with raspberry or passion fruit sorbet, you better double it.
All the best, Eddy.
Your blog is amazing Chef, I learn a lot everytime I visit!
I’m curious of the ‘dewdrops’ on the raspberries. Are they water, or some kind of syrup?
Ioannis,
Thank you for your nice compliment. The dewdrops are made using a “neutral glaze”. Since I do not know if you are a pastry student or already a Pastry chef I will explain. A neutral glaze is a pectin based glaze which pastry chefs brush or spray onto fruit tarts etc.
Thank you for your question and all the best.
Eddy
Chef,
This sounds so good! If I wanted to make something that tasted more milk chocolate like, can I use a different chocolate with a different cocoa percentage?
Thanks