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Chocolate Pots de Crème

Rich, velvety chocolate in every spoonful makes this one of those desserts that feels wonderfully special without a lot of fuss. Made with a handful of simple ingredients and a straightforward custard method, it's surprisingly approachable for home cooks.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Calories: 372
Ingredients Method Notes

Ingredients
  

  • 1 cup heavy cream
  • 1 cup whole milk
  • 5 large egg yolks
  • 6 ounces semisweet chocolate chopped
  • 1/2 teaspoon espresso powder optional
  • 1/4 teaspoon kosher salt

Method
 

  1. Add the heavy cream and whole milk to a saucepan over medium heat and whisk occasionally until the mixture just begins to simmer with bubbles along the edges, then remove from the heat.
  2. Whisk the egg yolks in a medium bowl.
  3. While continuously whisking, slowly pour half of the hot cream mixture into the egg yolks to temper them.
  4. Return the tempered egg mixture to the saucepan and stir over medium-low heat for about 2 minutes, or until slightly thickened, then turn off the heat.
  5. Add the chopped semisweet chocolate, espresso powder if using, and kosher salt to the custard.
  6. Let the chocolate melt for about 1 minute, then whisk until completely smooth.
  7. Strain the mixture through a fine mesh strainer into a separate bowl or measuring bowl with a pour spout.
  8. Pour the custard evenly into six 4-ounce ramekins.
  9. Refrigerate until chilled, about 2 hours.
  10. Let the pots de crème stand at room temperature for 15 minutes before serving.
  11. Garnish with whipped cream and chocolate shavings before serving.

Notes

Store covered in the refrigerator for up to 3–4 days. For serving, top with whipped cream and chocolate shavings and pair with fresh fruit, cookies, coffee, or tea.