Simple desserts are a great way to show how much of a rock star you can be in the kitchen. It’s almost like being a magician, and making people think that you spent all day making something amazing for them.
Pots de creme are amazing but don’t require any sweat to be broken or even a slight rise in heart rate. And they need to be made ahead so that leaves even more time for you to…
Drink more wine.
Read a few more pages of that book.
Spend more time at the table if you’re having friends over because dessert is already sorted.
As for ingredients, there’s really not much to source so try and get some of the good stuff – chocolate I’m looking at you. Look for a dark at least 60%. Heavy cream and milk along with some egg yolks make the base for this custard.
I used DairyPure whole milk which is the only one backed by a strict purity promise. It contains no growth hormones, is tested for antibiotics and comes from cows fed a healthy diet. Happy cows – better milk – equal amazing desserts. That’s my favorite math.
Because these chocolate pots de creme are so rich, I had a hard time finding a small container to bake them in. All of my ramekins are too big. I found some glass Weck jars which are the German equivalent of Ball canning jars. Because the oven temperature is only at 300 degrees, it should be okay to use these or the Ball mason jars if you don’t have anything else. Each one should hold about 3/4 cup of the cream mixture.
This post was sponsored by DairyPure and compensation was provided. All thoughts and opinions are always my own.
Chocolate Pots De Creme
- 2 1/2 cups heavy cream
- 2/3 cups DairyPure whole milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 6 large egg yolks
- 6 ounces dark chocolate chopped into pieces
- Preheat the oven to 300 degrees F.
- Mix the cream, milk, 4 tablespoons sugar and vanilla in a pot.
- Heat over a medium heat until bubbles appear around the edges of the mixture.
- Whisk the egg yolks with the remaining sugar until dissolved.
- Carefully add a little of the warm mixture to the egg yolks, whisking at the same time.
- Gradually add all of the cream/milk mixture to the yolks and strain through a sieve into a clean bowl.
- Pour the custard mixture back into the pot along with the chocolate and warm over a low heat, stirring gently until the chocolate has melted.
- Place your small ramekins or glass jars in a deep 13 x 9-inch baking pan.
- Fill each vessel with the chocolate cream mixture about 1/2 inch from the top.
- Once every jar is full fill the baking tray with warm water until it reaches about halfway up the custard jars. This will help them bake evenly.
- Bake for about 40-45 minutes. The top should still be wobbly and will firm up as they cool in the fridge.
- Leave overnight to set.
- Grate some chocolate over each dessert before serving.