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.
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!
More recipes to love:
- Chocolate Chip Cookie Cake
- The Easiest Donut Cake
- Amazing Fruit Pizza
- Sugar Cookie Bars with Buttercream Frosting
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.