Here is something I bet you didn’t know about me – every so often I cartwheel just to make sure I still have ‘it’. In fact there are a couple of things that I do with the similar regularity for the same reason, climbing trees, hanging off monkey bars, eating cake for breakfast and the list goes on. There are also a couple of things I cook with the same motivation and Chocolate Pots De Creme fall into this category.
Over the years this recipe has changed, I have added other flavours (and taken them out), I have tried them with adornments on top – cream, berries, coffee grains and chili, I even even tried the stovetop/non-bake version. At any rate all these tried and tested ways have led me to develop this recipe, which I consider to be the perfect Chocolate Pot De Creme formula. No flavourings other than chocolate, no accompaniment other than a couple of chocolate pearls and they are so very easy.
They are everything they are meant to be, silky, smooth, dense and most importantly – chocolatey. I am certain Mr Man will make his usual beeline for the kitchen when he gets home tonight and be very happy. And me, well I am sure that will be making and eating these alot longer than I am doing cartwheels but if I can get through the next decade doing both I will be very happy too.
Ingredients
2 cups heavy/whipping cream
1/2 cup full cream/whole milk
142 grams/5 ounces bittersweet or semisweet chocolate, chopped
6 egg yolks
1/3 cup sugar
Preheat your oven to 325f. Bring cream and milk to a simmer in a heavy based saucepan over a medium heat. Remove from heat and add the chocolate, whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend and gradually whisk in hot chocolate mixture. Strain mixture into another bowl and cool for 10 minutes, skimming any foam from the surface.
Divide the mixture amongst six 3/4-cup oven proof dishes and gently tap on your counter to bring any air bubbles to the surface. Cover each dish loosely with foil and place in a large baking pan. Add enough hot water into the pan to come halfway up sides of dishes. Bake until pots de creme are set but the centres still move slightly when jiggled (gently), for about 55 minutes. Take dishes out of the baking pan and remove the foil. Allow to cool to room temperature and then chill custards until cold, for about 2 hours.
Notes: Can be made a day in advance, cover and keep chilled.
© 2011, Michelle. All rights reserved.
I love simple desserts like these chocolate pots de creme. A few ingredients, easy cooking procedure and can be made ahead. It looks impressive, taste delicious and is easy. I’m adding this to my must-make list!
These look so gorgeous. It’s interesting to see that these are the ones you settled for at the end of the day as opposed to the others with all the flavor combos. Very cool. Love those chocolate pearls. I’m bookmarking this for a later date. Thanks for sharing. Really wonderful again.
Hi Michelle! welcome to the mom blinoggg world. I am a newbie to blinoggg as well and, like you, have found the community to be so helpful and welcoming. I am really glad that I decided to finally take the plunge and start my blog. I will definitely drop by your blog to check it out!
Sometimes the simplest recipes are the best. These look wonderful!
Thanks Beth – they are delicious!
Beautiful photos. Congratulations on the Top. I’m sure it tastes just as good as it looks.
Thank you Judy
These Look amazing! Hate to sound dumb but what are chocolate pearls?
Thanks Stacey, Chocolate Pearls are basically little balls of chocolate – sorry I should have specified this in the notes. These are Godiva Pearls but I know many other chocolate brands have them as well.
This is a favorite dessert of mine. Yours look delicious! So happy there is a recipe out there to try. Thanks for sharing.
What a beautiful and simple dessert, congrats on top 9!
OOOh la la…I love pots de creme and the chocolate version is divine…so simple, elegant and easy. Have you ever tried a posset…even simpler and quite miraculous…only 3 ingredients!
Hi Patricia,
No I haven’t but I am intrigued – going to google it now.
Thanks for the tip
I saw this and thought “Mmmm, I can make this right now. I’ve got plenty of good baking chocolate on hand.” Then I saw the ingredients and thought, ahhh, that’s a lot of HEAVY ingredients – egg yolks and whipped cream, oh la la! Maybe I’ll just make some chocolate chip cookies and save this one for a special occasion. Looks lovely and so do you! I hope you continute enjoying food blogging.
Hi Michelle,
Thanks for your lovely comments – these do have lots of heavy ingredients but the result is quite velvety and light (ish). I do love food blogging, it is a labour of love but alot of fun at the same time.
Thanks again
Michelle
My husband loves pots de creme and has several recipes. I have to make this for him because he is just a great person. This looks marvelous! He will loves it and so will I. Thanks for sharing.
These look deliciously decadent – definitely moving up to the top of my list of bookmarked recipes. I think I will make them for my next girl’s dinner party. A quick question, what flavor of the Godiva pearls did you use?
Hi Nicole, I used the Godiva Dark Chocolate Pearls. xx