Pot De Crème Au Chocolat Noir Recipe
Dark Chocolate Pot de Crème, Chantilly Cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pot de Crème
Chantilly Cream
Method
Pot de Crème Preparation
- 1
Melt the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a small saucepan, heat the heavy cream and milk over medium heat until it starts to simmer. Pour the hot cream mixture over the chocolate and let it sit for 1-2 minutes.
- 2
- 3
Combine Mixtures
Slowly pour the chocolate mixture into the egg yolk mixture, whisking continuously to prevent the eggs from curdling. Once fully combined, strain the mixture through a fine mesh sieve to remove any lumps.
- 4
Bake the Pot de Crème
Preheat the oven to 150°C (300°F). Divide the mixture evenly into small ramekins or pots. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes until just set. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours before serving.
Chantilly Cream Preparation
- 5
Whip the Cream
In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed until soft peaks form. Be careful not to overwhip.
- 6
Serve
Once the Pot de Crème has set in the refrigerator, spoon a dollop of Chantilly cream on top of each ramekin and serve immediately.