Chocolate Pot Du Crème Recipe

Prepare chocolate

Place the chopped bittersweet chocolate in a medium heatproof bowl; set aside.

Heat milk and cream

In a medium saucepan, combine whole milk, 1 cup heavy cream, and 1 tablespoon granulated sugar. Heat over medium until just simmering (small bubbles around the edge), about 5–7 minutes. Do not boil.

Temper yolks

In a separate bowl, whisk the 5 egg yolks until smooth. Slowly pour 1/3 cup of the hot milk mixture into the yolks in a thin steady stream while whisking constantly to temper them and prevent scrambling.

Combine and thicken

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Return to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides, until the custard thickens enough to coat the back of the spoon (nappe), about 3–6 minutes. Do NOT let it boil; keep temperature below a low simmer (about 170–175°F / 77–80°C if using a thermometer).

Melt chocolate

Immediately pour the hot custard mixture over the chopped chocolate. Let sit 1 minute, then whisk gently until the chocolate is fully melted and the mixture is smooth and glossy.

Finish custard

Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt. Strain the custard through a fine-mesh sieve into a pourable jug to remove any cooked egg bits or unmelted chocolate for an ultra-smooth texture.

Portion and chill

Divide the strained custard evenly among 6 (4- to 6-ounce) ramekins or small glasses. Let cool to room temperature, then cover with plastic wrap (pressing the wrap directly on the surface prevents a skin) and refrigerate for at least 4 hours, preferably overnight, until set.

When ready to serve, combine 3 tablespoons cold heavy cream, 1 teaspoon powdered sugar, and 1 teaspoon vanilla extract in a small chilled mixing bowl. Whip by hand or with a mixer until soft peaks form. (Note: quantity is scaled to a small dollop per serving; increase to 3/4 cup cream and 1–2 tablespoons sugar if you want larger dollops for all servings.)

Remove the chilled pots de crème from the refrigerator. Spoon or pipe a dollop of whipped cream onto each custard.

Top with a few fresh berries per serving and finish with chocolate shavings or a light dusting of cocoa powder, if desired.

Serve immediately. Store leftover custard covered in the refrigerator for up to 3 days; add whipped cream and berries just before serving.