Chocolate Pot de crème. French dessert? French name? This sounds fancy! Don’t you feel that it will impress a crowd? If anything, it will please a crowd and that’s actually the most important. I truly think you can go wrong with chocolate, any season, any time of the day, any gender, any age, it’s a magic word!
Not only it’s the decadent dessert you’ll want to do again soon as you bring the first spoon to your mouth but also because it’s so simple you’ll want to make a ‘pot de crème’ to your loved ones and use your sexy French accent.
To be totally sincere, I shouldn’t tell you this but this is really really easy. We, French, should keep the myth alive that all recipes are difficult when some many of them are so easy that a kid can do it, and should.
Please don’t be impressed by a dessert name you can’t pronounce (trust me I talk a lot and don’t get intimated by tough English words! It’s just more charming ahah!). Get your apron and your whisk and have some fun!
When it comes to cooking, rumor as is ‘you are French, you are a chef’. It’s flattering, not true, but I’ll take it because I’m the chef of my own kitchen!
About the preparation…
The ingredients required for this recipe are most likely already in your kitchen. I tend to have heavy cream in the fridge just in case but not everybody does so add it to your shopping list.
If you have children, you can definitely involve them, the tasks are easy so take advantage of the extra help they can give! Mine only helped me eating the pots de crème and challenged me while photographing it as they wanted to put the icing sugar and lick the spoon! Can you blame them?
- - 250ml of the 35% cream
- - 250ml of milk
- - 1 cup (150g) of dark chocolate
- - 4 egg yolks
- - 1/3 cup (80g) of sugar
- - Pour the milk in a pot with the chocolate. On medium heat, bring it to a simmer and the chocolate will melt. Stir regularly.
- - Remove from the stove and add the cold cream to the milk chocolate.
- - Add the egg yolks and the sugar that you would have previously beaten together.
- - Stir well.
- - Take a baking sheet that has little borders, place your ramequins filled up with the preparation. Add water so your ramekins are in a water bath.
- - Bake for 25-30 minutes at 375F.
- - Allow to cool down and keep refrigerate for 2 hours.