Chocolate pot de creme is a classic French dessert and one I have been serving in the restaurant quite a bit this summer. Pot de cremes are basically a very intense flavored chocolate custard. I flavor ours with vanilla and a touch of orange liqueur. Unlike some pot de cremes that require baking in a “water bath,” my recipe is made on the stove top. Be careful not to over cook the egg and cream mixture or it will curdle. I use 4 ounce ramekins for the dessert, however traditionally pot de cremes are served in small espresso cups. Also make sure to use a high quality chocolate. I use Callebaut chocolate imported from Belgium.
I serve the pot de cremes with homemade biscotti. The biscotti recipe is also listed in our recipe archives.
- 2 1/2 cups heavy cream
- 1/4 cup sugar
- 5 egg yolks
- 1 tablespoon flavored liqueur such as Grand Marnier or Frangelico
- 1 teaspoon vanilla extract
- 8 ounces of good quality bittersweet chocolate (you can use bulk chocolate as I do, or simply purchase several good quality bittersweet chocolate bars. I use bulk Callebaut chocolate)
whipped cream and chocolate decorations for garnish
- chocolate decorations
- 3 ounces of melted bittersweet chocolate
- Parchment paper lined baking sheet
- disposable pastry bag (available at most party stores)
Weigh out 8 ounces of good quality bittersweet chocolate. I use Callebaut chocolate from Belgium. You can also purchase high quality chocolate bars.
Place the chocolate in a metal bowl and place over a pot of simmering water. The water should not touch the bottom of the pan or the chocolate will burn. I usually put about 2 inches of water in the bottom of the pot. This is basically a “make shift” double boiler.
Place the eggs and sugar in a heavy saucepan. Add the heavy cream.
Add the vanilla extract.
Add the liqueur flavoring of your choice. We use an orange flavored cognac, similar to Grand Marnier.
On medium heat, cook the custard, You need to pay attention, whisking very often, to make sure the custard does not overcook (I will curdle if this happens). The process will take about 10 to 15 minutes. At the end, whisk constantly. The mixture should be thick enough to coat the back of a spoon, but do not let if boil.
Place a small amount (about one cup), of the egg/cream mixture into the melted chocolate (this is called tempering the mixture so it blends better into the cream mixture).
Now, put all of the chocolate mixture into the remaining cream/egg mixture. THE HEAT SHOULD BE OFF the custard mixture.
Strain the mixture into a pitcher. This will remove any bits of egg that may have overcooked and make it easier to pour into the ramekins.
Have 10 to 12 ramekins ready for the pot de creme. I use a 4 ounce ramekin for this. You can also use espresso cups or small tea cups for this.
If you want to decorate the pot de cremes with a chocolate decoration, melt the 3 ounces of chocolate and place in a disposable pastry bag. Let cool for about 10 minutes then pipe decorations on parchment paper lines baking sheet. Refrigerate until set. Keep in the refrigerator until ready to use.