Jul 13 2026
Restaurants›Copper Spoon›Dark Chocolate Pot De Crème Recipe

Dark Chocolate Pot De Crème Recipe

Inspired by Copper Spoon
Time2h
Serves6

pandan buttercream, cocoa tuile, coconut jelly, pistachio butter, toasted coconut & pistachio crumb

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Ingredients

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Dark Chocolate Pot de Crème

Pandan Buttercream

Cocoa Tuile

Coconut Jelly

Pistachio Butter

Toasted Coconut & Pistachio Crumb

Method

Dark Chocolate Pot de Crème

  1. 1

    Prepare the Chocolate Base

    Chop the dark chocolate into small pieces and place it in a heatproof bowl.

  2. 2

    Heat the Cream

    In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.

  3. 3

    Combine

    Pour the hot cream over the chopped chocolate and let it sit for 2 minutes to melt.

  4. 4

    Whisk Together

    Whisk until smooth, then add the egg yolks, sugar, vanilla extract, and sea salt. Mix well.

  5. 5

    Bake

    Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake at 150°C (300°F) for 30-35 minutes or until just set.

  6. 6

    Cool and Chill

    Remove from the oven and let cool, then refrigerate for at least 4 hours or overnight.

Pandan Buttercream

  1. 7

    Cream the Butter

    In a mixing bowl, beat the softened unsalted butter until creamy.

  2. 8

    Incorporate Sugar

    Gradually add the powdered sugar, continuing to beat until light and fluffy.

  3. 9

    Add Pandan Extract

    Mix in the pandan extract and heavy cream until well combined.

  4. 10

    Chill

    Refrigerate the buttercream until ready to use.

Cocoa Tuile

  1. 11

    Preheat the Oven

    Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

  2. 12

    Mix Dry Ingredients

    In a bowl, mix the flour, cocoa powder, and sugar together.

  3. 13

    Combine with Egg Whites

    Add the egg whites and melted butter, mixing until smooth.

  4. 14

    Shape the Tuiles

    Spoon small amounts of the batter onto the prepared baking sheet and spread thinly.

  5. 15

    Bake

    Bake for 6-8 minutes until the edges are crisp. Let cool before removing.

Coconut Jelly

  1. 16

    Prepare the Gelatin

    In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.

  2. 17

    Heat Coconut Milk

    In a saucepan, heat the coconut milk and sugar until warm but not boiling.

  3. 18

    Combine Gelatin and Coconut Milk

    Remove from heat, then stir in the bloomed gelatin until fully dissolved.

  4. 19

    Set the Jelly

    Pour into molds and refrigerate until set, about 2-3 hours.

Pistachio Butter

  1. 20

    Blend Pistachios

    In a food processor, blend the shelled pistachios and salt until smooth and creamy.

  2. 21

    Add Olive Oil

    With the processor running, drizzle in the olive oil until fully incorporated.

Toasted Coconut & Pistachio Crumb

  1. 22

    Toast Coconut and Pistachios

    In a skillet, melt the butter and add the shredded coconut and chopped pistachios. Cook over medium heat until golden brown.

  2. 23

    Cool and Crumble

    Remove from heat and let cool before crumbling into a rough mixture.

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