Milk Chocolate Pots de Crème
By America's Test KitchenPublished on August 22, 2007
Time
40 minutes, plus 30 minutes cooling, 4 hours chilling, and 20 minutes standing
Yield
Serves 8
Ingredients
Pots de Crème
12 ounces (340 grams) milk chocolate, chopped fine5 large egg yolks 2 tablespoons sugar ¼ teaspoon table salt 1 ½ cups heavy cream ¾ cup half-and-half 1 tablespoon vanilla extract ½ teaspoon instant espresso powder mixed with 1 tablespoon waterWhipped Cream
½ cup heavy cream (cold)2 teaspoons sugar ½ teaspoon vanilla extractGarnish (optional)
Cocoa powder for dustingChocolate shavings for sprinklingBefore You Begin
A tablespoon of strong brewed coffee may be substituted for the instant espresso and water. Covered tightly with plastic wrap, the pots de crème will keep for up to 3 days in the refrigerator, but the whipped cream must be made just before serving.
Instructions
- Place chocolate in medium heatproof bowl; set fine-mesh strainer over bowl and set aside.
- Whisk yolks, sugar, and salt in medium bowl until combined; whisk in heavy cream and half-and-half. Transfer mixture to medium saucepan. Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard registers 175 to 180 degrees on instant-read thermometer, 8 to 12 minutes (see photos, below). Do not let custard overcook or simmer.
- Immediately pour custard through strainer over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk gently until smooth, then whisk in vanilla and espresso. Divide mixture evenly among eight 5-ounce ramekins. Gently tap ramekins against counter to remove air bubbles.
- Cool pots de crème to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours. Before serving, let pots de crème stand at room temperature 20 to 30 minutes.
- Using hand mixer or standing mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.
- Dollop each pot de crème with about 2 tablespoons whipped cream; garnish with cocoa or chocolate shavings, if using. Serve.
for the pots de crème
for the whipped cream
Time
40 minutes, plus 30 minutes cooling, 4 hours chilling, and 20 minutes standingYield
Serves 8Ingredients
Pots de Crème
12 ounces (340 grams) milk chocolate, chopped fine
5 large egg yolks
2 tablespoons sugar
¼ teaspoon table salt
1 ½ cups heavy cream
¾ cup half-and-half
1 tablespoon vanilla extract
½ teaspoon instant espresso powder mixed with 1 tablespoon water
Whipped Cream
½ cup heavy cream (cold)
2 teaspoons sugar
½ teaspoon vanilla extract
Garnish (optional)
Cocoa powder for dusting
Chocolate shavings for sprinkling
Test Kitchen Techniques
Ingredients
Pots de Crème
12 ounces (340 grams) milk chocolate, chopped fine
5 large egg yolks
2 tablespoons sugar
¼ teaspoon table salt
1 ½ cups heavy cream
¾ cup half-and-half
1 tablespoon vanilla extract
½ teaspoon instant espresso powder mixed with 1 tablespoon water
Whipped Cream
½ cup heavy cream (cold)
2 teaspoons sugar
½ teaspoon vanilla extract
Garnish (optional)
Cocoa powder for dusting
Chocolate shavings for sprinkling
Test Kitchen Techniques
Ingredients
Pots de Crème
12 ounces (340 grams) milk chocolate, chopped fine
5 large egg yolks
2 tablespoons sugar
¼ teaspoon table salt
1 ½ cups heavy cream
¾ cup half-and-half
1 tablespoon vanilla extract
½ teaspoon instant espresso powder mixed with 1 tablespoon water
Whipped Cream
½ cup heavy cream (cold)
2 teaspoons sugar
½ teaspoon vanilla extract
Garnish (optional)
Cocoa powder for dusting
Chocolate shavings for sprinkling
Test Kitchen Techniques
Why This Recipe Works
For a pots de crème recipe that would deliver a decadent dessert with a satiny texture and an intense chocolate flavor, we moved the dish out of the oven and took an unconventional approach: cooking the custard on the stovetop in a saucepan, then pouring it into ramekins.
Before You Begin
A tablespoon of strong brewed coffee may be substituted for the instant espresso and water. Covered tightly with plastic wrap, the pots de crème will keep for up to 3 days in the refrigerator, but the whipped cream must be made just before serving.
Instructions
- Place chocolate in medium heatproof bowl; set fine-mesh strainer over bowl and set aside.
- Whisk yolks, sugar, and salt in medium bowl until combined; whisk in heavy cream and half-and-half. Transfer mixture to medium saucepan. Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard registers 175 to 180 degrees on instant-read thermometer, 8 to 12 minutes (see photos, below). Do not let custard overcook or simmer.
- Immediately pour custard through strainer over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk gently until smooth, then whisk in vanilla and espresso. Divide mixture evenly among eight 5-ounce ramekins. Gently tap ramekins against counter to remove air bubbles.
- Cool pots de crème to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours. Before serving, let pots de crème stand at room temperature 20 to 30 minutes.
- Using hand mixer or standing mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.
- Dollop each pot de crème with about 2 tablespoons whipped cream; garnish with cocoa or chocolate shavings, if using. Serve.
for the pots de crème
for the whipped cream
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