You know those times when you just need chocolate STAT?!
But, not just a piece of chocolate... you crave something intense, sweet and creamy, smooth and luscious...
A super fudgy brownie would usually do the trick. Something with a texture like velvet that you can savour.
BUT, sometimes you don't feel like baking. There's all the dishes, and then turning the oven on... lots of waiting time... I don't know. Sometimes baking is just not an option when you're tired and really... it comes down to all the dirty dishes! Who else despises dishes!?
In these instances, here's what I make, and I mean it's TOTALLY dangerous because now I want to make it ALL THE TIME.
IT IS SO GOOD.
These are "Chocolate Pots de Creme". It's a very fancy French dessert that literally translates to "Chocolate Pots of Cream".
This no-bake delicious "custard" comes together so quickly on the stove top and is so incredibly lush. It's also made in just one pot, which means LESS DISHES!
The traditional French dessert is laden with egg yolks to make it extra rich, but like I said... sometimes I'm lazy and I just don't feel like separating eggs.
This is the easiest, and dare I say an EVEN MORE DELICIOUS version.
A whole egg sets this mixture into thick, smooth, creamy, velvety chocolate cream. You will savour each bite and it's hard not to close your eyes when you enjoy it.
This recipe is sweetened with honey which not only provides a lovely floral sweetness to complement the bitter chocolate, but it also contributes to the smooth silky texture.
What you need to make pot de crème:
1. Good quality dark chocolate. I prefer 60% cocoa solids minimum and up to 70% cocoa, but if you prefer a sweeter custard, this recipe also works with semi sweet chocolate.
2. Whipping cream - also called "single" cream in Australia and the UK. It should have about 35% milk fat.
3. Honey - you can also use maple syrup, but you will need to add a bit more to achieve the same level of sweetness since honey has a higher sugar concentration.
4. Water - EASY!
5. ONE whole egg.
6. Salt - don't skip a pinch of salt! It does so much to enhance the flavour of chocolate.
Can I make this in advance?
Yes! Yes you can.
In fact you can make this up to 1 week in advance! It keeps so well if stored in an airtight jar in the fridge.
What is the texture like?
If you're thinking "pudding"... it's so much more than that!
Think "velvet". It's smooth and rich with a silky texture that still grabs your tongue. It's thick and creamy... It's not wet and watery like pudding so imagine a chocolate truffle crossed with thick French pastry cream. It's dense and rich, but not so much that you can't eat the whole jar! (Because trust me you will want to 😉
What type of chocolate is best?
For this recipe you will absolutely want to use the best quality chocolate you can afford because that's what this recipe is all about -- chocolate! And it doesn't even need to be the "best you can afford", actually it just needs to be your favourite chocolate! If you like it, then you will like it when you eat this dessert too.
The important thing is to use dark chocolate with at least 60% cocoa solids. High quality chocolate usually has a higher cocoa butter content which means you will get a silkier texture, but supermarket chocolate works just fine here. Just DON'T use milk chocolate. It will be far too sweet and the "creme" won't set as it's supposed to with milk chocolate.
How to serve chocolate pot de crème:
This dessert is delicious enough on it's own, and if you're a chocolate purist then a dusting of cocoa powder is all you'll need.
However, you can jazz this up so many ways to have a restaurant-style presentation.
1. Chantilly cream - whip cream with a bit of sugar and vanilla extract until it holds soft peaks and dollop it onto the cremes just before serving them.
2. Berries - toss a bunch of fresh or frozen berries in a bit of sugar and let it sit for about 10 minutes to macerate (this will draw the juices out of the berries and create a bit of a sauce). Spoon it over the cremes just before serving.
3. Ice cream - who can resist! A scoop of vanilla ice cream, or chocolate ice cream for a chocolate lover's dream! Salted caramel sauce would totally take this to another level!
So, who's the sweetheart you have in mind to make this for?
Is it YOU? Because if you make this just for you then you are so worth it! I do it all the time 😉
It's worth noting that this is also a Gluten-Free dessert!
Enjoy! xo
Rich & Creamy Chocolate Pots de Crème
Ingredients
- 5 oz 142g dark chocolate (minimum 60% cocoa solids), coarsely chopped
- ¾ cup 180ml 35% whipping cream
- 1 ½ tablespoon 30ml honey
- 1 large egg at room temperature
- 4 tablespoon 60ml water
- pinch of salt
Instructions
- Combine chopped chocolate with cream and honey in a medium saucepan over low heat and stir frequently until chocolate is completely melted and the mixture is smooth.
- Whisk together egg and water in a small bowl until well blended and then stir it into the chocolate mixture in the saucepan. Increase heat slightly and continue cooking while whisking constantly until the mixture starts to bubble. Stir in salt. To make sure it is extra smooth, pour the mixture through a sieve.
- Immediately pour the custard into small jars or cups. If using jars, secure the lid tightly. If using cups, place a piece of plastic wrap directly over the surface and refrigerate for at least 4 hours until set. Dust with cocoa powder before serving and serve chilled.
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Hi! Can I use milk chocolate instead of dark in this recipe?
christina.marsigliese
Hi! No, this recipe requires dark chocolate. It will be far too sweet with milk chocolate and it will not set properly.
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Steph
Hi there!! These look insanely good !! I'm based in the UK and always thought that whipping cream was closer to our double cream than single cream. Single cream here can't be whipped and is only about 18% fat, so I was a but confused ?
christina.marsigliese
Hi Steph! Feel free to blend them in equal proportions to get something closer to whipping cream 🙂
Kim
Hey! Can I omit the egg? Don’t eat eggs. Thanks
christina.marsigliese
Hi! This recipe uses 1 egg.
Chesna
Hello Christina 🙂 I've tried this recipe with half 50% & half 70% callebaut dark chocolate. I would say this is absolutely divine! It's silky smooth and can satisfy your chocolate craving instantly. But the whisking part is tricky though, because I burnt a bit of it on the bottom of the pan. Thank you for sharing this recipe. Much love <33
christina.marsigliese
Hi Chesna, I'm so happy you enjoyed it. Yes it's important to whisk constantly as the chocolate can catch on the pan. Thanks for your comment!
Goldie
If I don't have whipping cream could I use a mixture of sour cream and half and half? What about full fat coconut milk?
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