There is just something about Pots de Creme that makes my mouth water every single time I decide I’m going to make them. Rich, creamy, decadent and so simple to make that it seems like I forgot something when I pop them in the refrigerator!
Now, I have to tell you the truth, this is a dessert that I never heard either of my Grandmother’s or even my Mama talking about making as I was growing up. Of course we had chocolate custards and puddings that were very, very similar, but definitely not called pots de creme (pronounced poh duh KREHMwith a little flair).
I made these a few years ago when we had guests over for supper. I pulled them out of the refrigerator where they’d been hanging out for the afternoon and topped them with whipped cream. Our friend asked me what was for dessert and I said, “I’ve made dark chocolate pots de creme. I knew you liked dark chocolate.”
To which he said, “you made poh duh what?”
Exactly.
I’m sure that’s why my Mama always just called it chocolate custard when we were growing up.
Smart lady.
Regardless what you call it, just be sure to make it.
And soon.
Here’s how I make it.
Dark Chocolate Pot de Creme - a simple, delicious, and perfect make-ahead dessert.
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 4 large eggs
- 2 tablespoons sugar
- Pinch salt
- 12-16 ounces dark chocolate (70 % cacao or higher), broken into pieces
- 1 tablespoon espresso powder
- 1 cup heavy cream
- 2 tablespoons confectioner's sugar
- 1 vanilla bean, seed scraped and bean discarded or 1 tablespoon vanilla bean paste or 2 tablespoons vanilla extract
Instructions
- In a small pan, heat milk and heavy cream over medium-low heat until it just comes to a boil.
- Meanwhile, place eggs, sugar, salt, chocolate, and espresso powder into a blender, pulse it about 8 times or until slightly blended.
- Once the milk boils, remove from the heat, remove the lid opening of the blender and slowly drizzle the hot milk through the lid opening.
- Blend for about 1 minute or until smooth.
- Pour into serving cups - small jam or jelly jars, wine glasses, or ramekins.
- Refrigerate 2 hours, or until firm prior to serving.
- Whip the cream with the confectioner's sugar. If using the seeds from a vanilla bean, split the vanilla bean and scrape the beans with the side of a knife and add into the cream. If using vanilla bean paste, simply add to the paste and mix well.
Notes
Time does not include chilling times. Refrigerate for 2 hours, or until firm, prior to serving.
It’s perfect for hot summer evenings and went perfectly this week while I was staying away from grain.
Hope you like it, too!
Robyn
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Mmmm…these look decadent!!! Beautiful photo!
There is something about these that is just way fancier than plain ol’ pudding. Great dessert to have on hand!!
Well, you certainly just made my mouth water a little. Okay, a lot. Yummy!!
So pretty. Love this!
Oh my goodness…to me, this is the ideal summertime dessert. You can make it ahead of time, you don’t have to turn on the oven and it looks darn addictive.
This is something I never had growing up, either, but I gladly enjoy any time I can now. These are beautiful!
I’ve never made Pots de Creame but have always wanted to. What a delicious little recipe!
I love Pots de Creme, however you call it!!
Custard/puddings/mousses allll make me happy.
We *love* pots de creme and I haven’t made it in such a long time. Yours look so pretty in the little jars. Thanks for the reminder…I see some pots de creme in our very near future.
I love adding espresso powder to recipes like this one. It really takes the flavor to the next level!
Think I’ll make these this week. Where did you get the cute little jars?
Thanks so much. I hope you love them as much as we do! The jars are Ball jars and I picked them up at Target in the kitchen section. Have a great 4th!
Are there any substitutes for espresso powder? ( non coffee options?)
Sure! You can simply omit the espresso powder from the recipe if you do not like the coffee flavor. It does bring out the dark chocolate and smooth the flavors for me, but I completely understand some people do not care for it. You could also pump up the vanilla flavor by using vanilla bean paste or scraping an additional vanilla bean into the pots de creme. Other options would include using other flavorings, like a caramel, but you’d want to reduce the other liquid in the recipe to make sure the consistency turns out correctly. I can’t wait to hear how you personalize it! Be sure to let me know!
This is definitely going on my to-make list. Thanks for a great recipe in a cute little jar. Have a safe and happy 4th of July…..
These look great! Will be giving them a try for sure!
Is confectioners sugar the same as Icing sugar?
Oh yum! I’ll take a pot or two purty please ;D
Hi Robyn,
you have done an amazing job here. This desert looks like it has been served in a five star hotel.I am sure it tastes great too. Best of all, recipe is very simple. Thanks!
I think I’ll file this one under breakfast. Yes. Yes I will.