Looking to impress? Serve up these little cups of chocolatey goodness known as Pots De Crème – they’re guaranteed to steal the show…
What are Pots De Crème?
Pots de crème are a custard-based French dessert that translates to pots of cream. This dessert is gorgeous and silky smooth, super luxurious and the best part is how easy they are to make. If you have made custard before, then making these little pots of goodness is a cinch. These puddings are sometimes made by baking in a water bath – not these beauties! If you have got 15 minutes, then you can knock these up and the rest of it is cooling time in the fridge. They are a great make-ahead dessert and perfect for Valentine’s Day as this recipe is made for just two people!
Pots De Creme vs Mousse
Pots De Creme are a custard-based dessert and can be quite dense in texture when compared to a mousse. A mousse is aerated and whipped to give a light fluffy texture and usually contains egg whites. Mousse is not baked or heated. Pots De Creme only contains egg yolks and is heated to help thicken it.
Why You Will Love These Pots De Crème
- Super quick and easy to make
- Rich and decadent
- Great for chocolate lovers
- Idea dessert for two on Valentine’s Day
Ingredients
Whole Milk – this is used to create the base of that luscious chocolatey custard. I recommend whole milk as there is more fat in there to help make the pudding nice and creamy and luscious
Double Cream – this adds extra richness to the custard to make it extra luscious
Egg yolks – used to create the custard, this recipe just uses egg yolks. Keep the whites for another recipe!
Dark Chocolate – I have opted to use dark chocolate as I wanted to make this dessert super chocolatey and rich. You can use your favourite milk chocolate in this recipe if you prefer.
How To Make Pots De Crème
- Heat the cream, egg yolks and sugar together over medium-low heat, constantly stirring until thickened and the mixture coats the back of a spoon
- Remove the custard from the heat and add in the chopped chocolate and vanilla extract and leave to stand for a few minutes to let the chocolate melt
- Stir to thoroughly mix, then pass through a sieve and into your individual ramekins
- Leave to set in the fridge for 2 hours, removing half an hour before eating
- Top with some soft whipped cream and grated chocolate
Storage
These puddings are great for making in advance. They can be made and kept covered and chilled in the fridge for two days. They also freeze well, wrap them in cling film or tinfoil and freeze for upto 3 months, defrosting overnight in the fridge before use.
Try Another Recipe
Watch How To Make It
Chocolate Pots De Creme
Ingredients
- 100 ml Double Cream
- 100 ml Whole Milk
- 2 egg yolks
- 60 g dark chocolate
- 1 tsp vanilla extract
- 2 tbsp sugar
- pinch salt
Instructions
- Whisk the egg yolks, sugar, cream and milk over a medium low heat continuoulsy until the mixture thickens and coats the back of a spoon – around 5 minutes
- Remove the mixture from the heat and add the vanilla extract and chopped chocolate and leave to stand for a few minutes to allow the chocolate to melt
- Stir the mixture to thoroughly incorporate the chocolate, then pass through a sieve into a serving jug
- Pour the mixture into the ramekins and then transfer to the fridge to allow to set for 2 hours
- Remove half an hour before serving and top with some grated chocolate or some whipped cream and grated chocolate