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Chocolate Pots de Crème | Zestful Kitchen

Chocolate Pots de Crème

  • Author: America’s Test Kitchen via Zestful Kitchen
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: eight 5-ounce ramekins 1x

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Ingredients

  • Pots de Crème:
  • 10 ounces bittersweet chocolate, chopped fine
  • 5 large egg yolks
  • 5 tablespoons sugar
  • ¼ teaspoon table salt
  • 1 ½ cups heavy cream
  • ¾ cup half-and-half
  • 1 tablespoon vanilla extract
  • ½ teaspoon instant espresso powder, mixed with 1 tablespoon water
  • Whipped Cream:
  • ½ cup heavy cream, (cold)
  • 2 teaspoons sugar
  • ½ teaspoon vanilla extract
  • Garnish (optional):
  • Cocoa powder, for dusting
  • Chocolate shavings, for sprinklingChocolate Pots de Crème
  • America’s Test Kitchen via Zestful Kitchen

Instructions

  1. For the pots de crème: Place chocolate in medium heatproof bowl; set fine-mesh strainer over bowl and set aside.
  2. Whisk yolks, sugar, and salt in medium bowl until combined; whisk in heavy cream and half-and-half. Transfer mixture to medium saucepan. Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard registers 175 to 180 degrees on instant-read thermometer, 8 to 12 minutes (see photos, below). Do not let custard overcook or simmer.
  3. Immediately pour custard through strainer over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk gently until smooth, then whisk in vanilla and espresso. Divide mixture evenly among eight 5-ounce ramekins. Gently tap ramekins against counter to remove air bubbles.
  4. Cool pots de crème to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours. Before serving, let pots de crème stand at room temperature 20 to 30 minutes.
  5. For the whipped cream: Using hand mixer or standing mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.
  6. Dollop each pot de crème with about 2 tablespoons whipped cream; garnish with cocoa or chocolate shavings, if using. Serve.

Notes

Total time 30 minutes + 4 hours chilling