Chocolate Pots de Crème: 2 Ways
Rich bittersweet chocolate and heavy cream combine with egg yolks to make a delicious chocolate custard. The custard is baked in individual ramekins forming a thick and creamy chocolate dessert. The topping is a choose your own adventure between boozy bourbon cherries or a crunchy peanut butter pretzel crumble.
Ingredients
Chocolate Pots de Crème
- 6 oz bittersweet chocolate finely chopped
- 1 ¼ cup heavy cream
- ½ cup whole milk
- 4 egg yolks
- ⅓ cup sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla
Whipped Cream
- ½ cup heavy cream
- 2 teaspoon powdered sugar
Bourbon Cherry Compote
- 1 cup sweet cherries pitted and halved
- 2 tablespoon brown sugar
- ⅓ cup bourbon
- 1 teaspoon vanilla
Peanut Butter Pretzel Crumble
- 1 cup peanut butter filled pretzels
- 2 tablespoon brown sugar
- 1 tablespoon melted butter
- ¼ teaspoon kosher salt
Instructions
Chocolate Pots de Crème
- Preheat oven to 300 degrees.
- Place heavy cream and milk in a small saucepan over medium heat and bring to a simmer.
- Add the finely chopped chocolate to the hot cream and stir until all the chocolate is completely melted.
- Combine the yolks, sugar, salt and vanilla in a medium bowl and whisk for 2 minutes until the yolks are lightened in color.
- Slowly pour the cream and chocolate mixture into the yolks, whisking constantly until combined.
- Strain the mixture through a fine mesh sieve to get rid of any egg solids that may have formed.
- Divide evenly among 6 heat proof 6 oz (4 oz of liquid in each).
- Place the ramekins into a 9 x 13 baking pan and place on an oven rack that is partially pulled out.
- Pour very hot water into the baking pan until it comes halfway up the sides of the ramekins, being careful not to overfill or get water into the ramekins.
- Bake for about 30-35 minutes until the edges are set and the center is still slightly jiggly.
- Carefully remove the ramekins from the water bath and let cool for about 20 minutes.
- Cover and refrigerate the pot de cremes for 2 hours prior to serving.
Whipped Cream
- Combine heavy cream and powdered sugar in a mixing bowl. Mix with an electric mixer until soft peaks form.
Bourbon Cherry Compote
- Combine cherries, brown sugar and bourbon in a small saucepan over medium heat.
- Once simmering, reduce heat to medium low and simmer for about 10 minutes, stirring occasionally, until syrupy.
- Remove from the heat and add the vanilla. Allow to cool slightly before topping the pots de crème.
Peanut Butter Pretzel Crumble
- Crush the pretzels using a food processor or place in a zip top bag and crush with a can or rolling pin.
- Add brown sugar and melted butter to the crushed pretzels and mix well.
- Sprinkle over pot de crème.
Notes
- Nutrition info is for chocolate pots de creme without toppings.
- See the video in the post for how to tell if the pot de creme is cooked all the way.
- If you would like larger portions or only have 8 oz ramekins and want them filled more, you can use 4 eight oz ramekins (6 oz of chocolate pots de creme in each) instead of 6 six oz ramekins (4 oz portions).
Nutrition
Calories: 392kcal
Tried this recipe?Let us know how it was!