This easy dessert recipe for pots de crème makes for a perfect super creamy chocolate dessert. There is nothing better than these very easy to prepare, cute and delicious tiny dessert cups.
What is Chocolate Pots de Crème?
Pots de crème (pronounced “poh-day-krem”) is a French dessert dating to the 17th or 18th century and translates to “pot of cream” or “pot of custard.”
Different Types of Pots de Crème
The variations are endless with pots de crème but here some of the more popular and interesting ones to try.
- Pots de Crème with Espresso and espresso flavored whipped cream (add 1 1/2 teaspoons instant espresso powder)
- Pots de Crème with Fresh Berries and Whipped Cream
- Peanut Butter Pots de Crème
- Milk Chocolate Pots de Crème
- White Chocolate Pots de Crème
- Irish Chocolate Pots de Crème
- Butterscotch Pots de Crème
- Salted Caramel Pots de Crème
- Vanilla Pots de Crème also Vanilla Bean and Honey Vanilla
- Kahlua Pots de Crème
- Coffee Pots de Crème
Pots de Crème Toppings & Decorations
This dessert can stand on its own without the need for toppings but who doesn’t like adding some extra deliciousness and flare to their dessert?
- Whipped cream also try flavored whipped creams
- Chocolate shavings (hint: use a vegetable peeler)
- Sprinkles of cocoa powder
- Berries e.g. strawberries, boysenberries
- Pomegranate arils
- Sauces e.g. chocolate, caramel, espresso, raspberry, lemon, port wine
- Chocolate wafers or other types of wafers
Where to Find Pots de Crème at Disneyworld?
There are actually two places to find pot de crème. First Cinderella’s Royal Table inside Cinderella’s Castle serves up coffee pot de crème topped with passion fruit and for vegans there is the vegan and gluten free coconut pot de crème at Gasparilla Island Grill at Disney’s Grand Floridian Resort & Spa.
Chocolate Pots de Crème
Chocolate Pots de Crème is a delicious and simple recipe for dessert or special occasions.
- 6 oz 60% cacao bittersweet chocolate or high quality dark chocolate, finely chopped
- 1 1/3 cups heavy cream
- 2/3 cup whole milk
- 6 large egg yolks
- 2 Tablespoons sugar
- Preheat oven to 300F with rack in the middle of oven.
- Put chocolate in a heatproof bowl.
- Bring cream, milk, espresso powder and a pinch of salt (a pinch is three fingers!) just to a boil in a small heavy saucepan, stirring until powder dissolves.
- Pour over chocolate; whisk until chocolate is melted and mixture is smooth.
- Whisk together yolks, sugar and a pinch of salt in another bowl; add warm chocolate mixture in a slow stream, whisking.
- Pour custard mixture through a fine-mesh sieve into a 1-qt glass measure; cool completely, stirring occasionally, about 15 minutes.
- Line bottom of a baking pan (large enough to hold 8 4-5 oz ramekins) with a folded kitchen towel and arrange ramekins on towel.
- Poke several holes in a large sheet of foil with a skewer.
- Divide custard among ramekins, then bake custards in a hot water bath*, pan covered tightly with foil, until custards are set around edges but still slightly wobbly in center, 30-35 minutes.
- Transfer ramekins to a rack to cool and set, uncovered, about 1 hour. Chill, covered, until cold, at least 3 hours.
8 ramekins (porcelain cups) are also needed to hold the Pots de Crème.
Ramekins can be substituted with mugs, teacups, muffin tins, , baking dishes, small bowls, custard cups and glass jars.
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Sunday 13th of October 2013
help!!!! whats does it mean by 2 T sugar. Teaspoons or tablespoons???
the wicked noodle
Friday 18th of October 2013
Ryan, I replied immediately to your email address but never heard back; I hope you got the message! Just in case...T stands for tablespoon and t stands for teaspoon. Hope it all turned out for you!
Sunday 21st of July 2013
What do you mean by "hot water bath"? Do you put the kitchen towel in the oven??
the wicked noodle
Wednesday 24th of July 2013
Jacqueline, a hot water bath is when you add very hot water to the pan (about 1/2-2/3 up the side of the dishes), it allows whatever you're cooking to cook more gently and is typically used for cheesecakes and custards. You do put the towel in the oven; when you fill up the pan with water it will prevent the dishes from slipping. Hope that helps! :)
Thursday 18th of April 2013
Any chance you can use either just milk or just cream? Or sub in half and half? Trying to cut down on ingredients since I really don't use rich creams much.
the wicked noodle
Thursday 25th of April 2013
Tori, I've heard of this being done but the end product won't be quite the same. But give it a go!
Sunday 7th of April 2013
too tempting. i'm going to have to find a way to make this eggless -_-
Mary @ Fit and Fed
Tuesday 13th of November 2012
Thanks, I had no idea that Gourmet was still around in special editions, that's good to know! Just the other day I made a similar dessert from Former Chef (Chocolate Budino with Espresso Creme). Based on that I am sure that your Pots de Creme are both easy and divine. Her method was similar until you get to the end- where you bake the custards, just had you stir it on the stove on low for several minutes.
the wicked noodle
Monday 19th of November 2012
Both are definitely great ways to make custard. I'll take it any way! :-)