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Individual Chocolate Creams

Individual Chocolate Creams recipe image
These individual chocolate creams, known as pots de crème, offer a luxurious and decadent dessert experience. Unlike a standard pudding, this custard has a distinctly silky, velvety texture thanks to the high ratio of egg yolks and heavy cream. The deep, complex flavor of bittersweet chocolate shines through, balanced by the richness of the dairy. Perfect for romantic dinners, special celebrations, or an elegant after-dinner treat, these are best served chilled to highlight their smooth consistency. While simple in ingredients, the technique requires patience to achieve the perfect set.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 422.1
Dietary: Gluten-free, Vegetarian
Description
These individual chocolate creams, known as pots de crème, offer a luxurious and decadent dessert experience. Unlike a standard pudding, this custard has a distinctly silky, velvety texture thanks to the high ratio of egg yolks and heavy cream. The deep, complex flavor of bittersweet chocolate shines through, balanced by the richness of the dairy. Perfect for romantic dinners, special celebrations, or an elegant after-dinner treat, these are best served chilled to highlight their smooth consistency. While simple in ingredients, the technique requires patience to achieve the perfect set.
Ingredients
  • 1/2 cup Milk
  • 3 ounce Bittersweet chocolate;
Directions
  1. 1
    Preheat oven to 325ðF (165ðC).
  2. 2
    Line a large baking pan with waxed paper or parchment paper to create a water bath.
  3. 3
    In a medium saucepan, scald the milk over high heat until it just begins to simmer.
  4. 4
    Remove from heat and stir in the finely chopped bittersweet chocolate until completely melted and smooth.
  5. 5
    Stir in the heavy cream and set aside to cool slightly.
  6. 6
    In a medium bowl, gently whisk together the egg yolks and sugar. Do not beat until foamy; just combine until smooth.
  7. 7
    Slowly pour the warm chocolate mixture into the egg yolk mixture, stirring constantly to temper the eggs.
  8. 8
    Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
  9. 9
    Let the mixture rest at room temperature for 1 hour.
  10. 10
    Skim off any foam that has risen to the surface.
  11. 11
    Divide the chocolate mixture evenly among six 1/2-cup ramekins or custard cups placed in the prepared baking pan.
  12. 12
    Pour boiling water into the baking pan until it reaches halfway up the sides of the ramekins.
  13. 13
    Cover the pan loosely with aluminum foil to prevent a skin from forming on the custard.
  14. 14
    Bake for 30 to 35 minutes, or until the edges are set but the centers still tremble slightly when shaken.
  15. 15
    Remove the ramekins from the water bath and let them cool to room temperature.
  16. 16
    Cover loosely and refrigerate for at least 2 hours, or up to 24 hours, before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 422.1kcal
% Daily Value *
Total Fat 22.8g36%
Saturated Fat 13.7g69%
Cholesterol 0.6mg1%
Sodium 30.0mg2%
Total Carbohydrate 45.8g16%
Dietary Fiber 8.2g33%
Sugars 36.0g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, custard, french, dessert, pot de creme, eggs, cream, milk, bittersweet, rich, chilled, indulgent, smooth, velvety, ramekin, bake, chocolate lover, classic, patricia wells, simply french
Read it online: https://www.chefs-mate.com/recipe/individual-chocolate-creams/