Warm-Spiced Chocolate Pots de Crème For Two
By Lawman JohnsonPublished on December 19, 2024
Time
20 minutes, plus 2 hours chilling
Yield
Serves 2
Ingredients
POTS DE CRÈME
2½ ounces (60% cacao) bittersweet chocolate, chopped fine¼ teaspoon vanilla extract 4 teaspoons sugar 1 large egg yolk Pinch table salt ⅔ cup heavy cream ¼ teaspoon cinnamon Pinch cayenne pepperWHIPPED CREAM
¼ cup heavy cream, chilled½ teaspoon sugarBefore You Begin
For the best flavor and texture, be sure to use 60% cacao bittersweet chocolate (our favorites are Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar and Callebaut Intense Dark Chocolate, L-60-40NV). Sprinkle whipped cream with cocoa powder, shaved chocolate, or cinnamon, if desired.
Instructions
- FOR THE POTS DE CRÈME: Place chocolate and vanilla in small bowl and set fine-mesh strainer over bowl; set aside. Whisk sugar, egg yolk, salt, cinnamon, and cayenne in small saucepan until smooth and pale yellow, about 30 seconds, taking care to thoroughly scrape mixture from corners of saucepan. Gently whisk in cream until evenly combined.
- Cook cream mixture over low heat, stirring vigorously and scraping bottom of saucepan with silicone spatula (do not whisk), until sugar is fully dissolved, about 1 minute. Increase heat to medium-low and continue to cook, stirring constantly with spatula, until mixture is slightly thickened and registers 170 degrees, 1 to 2 minutes longer. (Mixture should steam but not simmer; adjust heat as needed to keep mixture from heating too quickly.)
- Immediately strain mixture through prepared strainer into bowl with chocolate. Let sit until chocolate is softened, about 1 minute, then vigorously whisk until chocolate is fully melted and mixture is smooth, about 1 minute, scraping down sides of bowl as needed.
- Divide mixture between 2 small (approximately 4-ounce) ramekins, jars, or cups. Gently tap ramekins against counter to release air bubbles. Let cool to room temperature, about 15 minutes, then cover with plastic wrap and refrigerate until well chilled, at least 2 hours or up to 3 days.
- FOR THE WHIPPED CREAM: Using whisk or handheld mixer at medium-low speed, whip cream and sugar in bowl until soft peaks form, 1 to 3 minutes.
- Dollop each pot de crème with about 2 tablespoons whipped cream. Serve.
Time
20 minutes, plus 2 hours chillingYield
Serves 2Ingredients
POTS DE CRÈME
WHIPPED CREAM
Test Kitchen Techniques
Ingredients
POTS DE CRÈME
WHIPPED CREAM
Test Kitchen Techniques
Ingredients
POTS DE CRÈME
WHIPPED CREAM
Test Kitchen Techniques
Why This Recipe Works
Chocolate pot de crème is a rich, deeply flavorful chocolate custard with a luxurious texture, the kind of dessert you expect at a fancy French restaurant after a languid Gallic meal. But imagine, instead, a pair of pots de crème sitting side by side in your own kitchen, lovely little chocolate custards awaiting a final dollop of whipped cream. And imagine that you’ve made them yourself. It’s easier than you think. Pot de crème should have a denser texture than pudding and a more intense flavor too. It should be smooth and cohesive, sweet and sophisticated, each bite delivering complex chocolate flavor.
Before You Begin
For the best flavor and texture, be sure to use 60% cacao bittersweet chocolate (our favorites are Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar and Callebaut Intense Dark Chocolate, L-60-40NV). Sprinkle whipped cream with cocoa powder, shaved chocolate, or cinnamon, if desired.
Instructions
- FOR THE POTS DE CRÈME: Place chocolate and vanilla in small bowl and set fine-mesh strainer over bowl; set aside. Whisk sugar, egg yolk, salt, cinnamon, and cayenne in small saucepan until smooth and pale yellow, about 30 seconds, taking care to thoroughly scrape mixture from corners of saucepan. Gently whisk in cream until evenly combined.
- Cook cream mixture over low heat, stirring vigorously and scraping bottom of saucepan with silicone spatula (do not whisk), until sugar is fully dissolved, about 1 minute. Increase heat to medium-low and continue to cook, stirring constantly with spatula, until mixture is slightly thickened and registers 170 degrees, 1 to 2 minutes longer. (Mixture should steam but not simmer; adjust heat as needed to keep mixture from heating too quickly.)
- Immediately strain mixture through prepared strainer into bowl with chocolate. Let sit until chocolate is softened, about 1 minute, then vigorously whisk until chocolate is fully melted and mixture is smooth, about 1 minute, scraping down sides of bowl as needed.
- Divide mixture between 2 small (approximately 4-ounce) ramekins, jars, or cups. Gently tap ramekins against counter to release air bubbles. Let cool to room temperature, about 15 minutes, then cover with plastic wrap and refrigerate until well chilled, at least 2 hours or up to 3 days.
- FOR THE WHIPPED CREAM: Using whisk or handheld mixer at medium-low speed, whip cream and sugar in bowl until soft peaks form, 1 to 3 minutes.
- Dollop each pot de crème with about 2 tablespoons whipped cream. Serve.
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