Finally, an easy recipe for Chocolate Pot de Creme. It’s simple, sweet and tastes decadent. The perfect Valentine’s Day dessert, and not a moment too soon.
When Chris and I enjoy dinner out, we often share a dessert and have a few go to’s like bread pudding, creme brûlée and pot de creme. If I’m having dessert in lieu of a glass of wine or have to extend a workout to fit in the extra calories, it has to be worth it. And believe me, these little ramekins of love are absolutely worth it.
I felt a little intimidated to recreate pot de creme because it felt time consuming and fussy, so I dumbed down the New York Times Extra-Bittersweet Chocolate Pots de Creme recipe into an easy, more palatable version that I can’t keep my spoon out of. It takes just 15 minutes hands on time!
I took photos step by step to show you just how easy it is!
This pot de creme is so quick and effortless, but tastes like you labored all day. Hey, I like Chris to think I work, really hard.
Pot de Creme
- 1 1/2 c heavy cream
- 1/2 c whole milk
- 1/2 c semi-sweet chocolate chips
- 4 egg yolks
- 3 Tbsp sugar
- Preheat oven to 300 degrees.
- In a saucepan over medium heat, bring cream and milk to a boil. Reduce to low and whisk in chocolate until smooth.
- In a large bowl or mixer, whisk yolks and sugar.
- Gradually incorporate chocolate mixture into yolks.
- Fill a roasting pan or baking dish half full with hot water. Add chocolate mixture to ramekins and place in baking dish.
- Cover with aluminum foil and poke fork holes.
- Bake 30 minutes, until set but still jiggly. Transfer to wire rack to cool or refrigerate.
- Optional: top with whipped cream or sweet creme fraiche.
Shown served with creme fraiche and strawberries but can be enjoyed alone.
If you try this recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!