Recipe: Chocolate Pot de Crème
Whip up this elegant recipe for your next dinner party for a decadent end to any evening.
Similar to Crème Brulee, Pot de Crème is a classic French dessert, meaning “pot of custard” or “pot of cream.” It is traditionally made up of egg yolks, cream, and sugar, and baked in a porcelain cup in a water bath. While vanilla is the most traditional flavor for Pot de Crème, modern baking has experimented with trendier concoctions, such as mocha, pumpkin, and even coconut. Since we think everything is better with chocolate, we, of course, recommend chocolate.
Whip up this elegant Chocolate Pot de Crème recipe for your next dinner party or date night in. The creamy, smooth, velvety custard infused with the finest dark chocolate is sure to leave your guests, or your date, wanting more.
- 6 ounces Lindt EXCELLENCE 70% Dark Cocoa, chopped
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup sugar
- 4 egg yolks
- 2 tablespoons orange liqueur
- Combine the chopped chocolate, cream, milk and sugar in a saucepan, double boiler, or over a simmering water bath.
- Heat while stirring until chocolate is completely melted. Bring to a heavy simmer and remove from heat.
- Put the egg yolks in a heat-proof bowl and beat lightly. Add a small amount of the hot cream mixture to the yolks and stir. Pour cream/yolk mixture into the cream/chocolate and add the orange liqueur.
- Return the pan to the heat and stir until thickened (so that the chocolate mixture coats the back of a spoon.)
- Pass the mixture through a sieve and pour into pot de creme cups or ramekins. Fill them 1/2 to 3/4 full depending on the size of the cup.
- Refrigerate 4-6 hours or overnight. Cover with plastic wrap when completely cooled.
PRO TIP: To garnish, place a dollop of whipped cream on the Pot de Crème. Dust with powdered sugar and add a mint leaf for extra decadence.
HAVE YOU EVER TRIED POT DE CREME? IF SO, WHICH FLAVOR IS YOUR FAVORITE?