I don’t make a lot of what I call fancy desserts. You won’t see a lot of complicated baked goods or intricately decorated cakes here. What I prefer, and I think I’m not alone, are desserts that are simple to prepare and a pleasure to eat. Desserts and baked goods that we, as home bakers, can easily achieve without a lot of fuss.
These little chocolate pots are one of those magical desserts that are embarrassingly simple to make but are elegant enough to be worthy of a very special occasion.
If you aren’t familiar with the term, pot de crème means pot of custard. If you want to sound all French about it, it’s pronounced po-duh-crem. Basically, it’s a cooked custard made of just a few ingredients that you most likely have in your kitchen right now. If you call yourself a chocolate fan but have never had a chocolate pots de crème, then you have done yourself an injustice. Trust me.
These are simply a pleasure to eat. They’re smooth and creamy and so very chocolate-y. You can serve them at room temperature, but I love them still a bit chilled. And, I just have to have that dollop of sweetened whipped cream on top.
I used Kahlua, a coffee-flavored liqueur, to add a little extra flavor and richness. Feel free to use another liqueur or even vanilla extract. Or, if you’re an extreme chocolate purist, don’t add anything extra.
As I often do, I will implore you to use a very good quality chocolate for making these little desserts. Pick one that you enjoy eating on its own. I’ve listed bittersweet chocolate in the ingredients, but use any favorite dark chocolate.
I was recently sent a sampling of chocolate from Bar & Bean, which is an online shop for small-batch chocolate. These chocolate makers follow their chocolate from bean to bar, meaning that they are involved in its making from the time it is still in bean form. That kind of control leads to some really good quality chocolate.
I’m so happy to be able to offer one of you a collection of chocolate from Bar & Bean! The winner will receive a Baker’s Tasting Set. Any of those bars would be fabulous in these pots de crème or even as a wonderful substitution for chocolate chips in classic chocolate chip cookies. Scroll past the recipe for details on how you can enter to win.
- 2 cups heavy cream
- 5 ounces bittersweet chocolate, chopped
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 tablespoon coffee-flavored liqueur
- sweetened whipped cream, for garnish
Preheat oven to 300°.
Place 8 4-ounce ramekins* in a shallow baking dish. Set aside.
Place cream in a medium saucepan. Cook over medium heat until the cream begins to simmer.
Remove from heat. Add chocolate. Stir until chocolate has melted and mixture is smooth.
In a large bowl, whisk sugar, egg yolks, and liqueur until thickened and lighter in color.
Slowly whisk in about 1/3 of chocolate/cream mixture. Add remaining chocolate/cream while stirring constantly. Stir until well-combined and smooth.
Pour mixture through a fine mesh sieve.
Divide mixture evenly among ramekins.
Pour enough hot water into baking pan to reach 1 inch up the outsides of the ramekins.
Bake 25 to 30 minutes, or until the centers are almost set.
Carefully remove ramekins from pan** and place on a cooling rack to cool for an hour.
Cover with plastic wrap and chill for at least 1 hour and up to 2 days. Serve chilled or at room temperature.
Garnish, if desired, with sweetened whipped cream.
*Feel free to use different size ramekins. You'll have a total of about 32 ounces, so just keep that in mind when calculating how many ramekins you'll need. Larger capacity ramekins will take a few minutes longer to bake.
**A jar lifter, like is used in canning, works wonderfully for removing the ramekins from the water.
Please see all the details and requirements for entering in the widget below. If you are unable to see the widget, make sure your browser is updated or try using another browser.
Please note that the winner must be a U.S. resident 18 years or older.
Add bakeorbreak at gmail dot com to your address book so that a winning email from me doesn’t go into your spam folder. If the winner does not respond within 48 hours, another winner will be chosen.
By the way, if you want to do some shopping at Bar & Bean, use the promo code “chocolatebar” for 10% your order! Thanks to Bar & Bean for offering a discount to Bake or Break readers and for providing this great giveaway!
Disclosure: I was provided product samples and giveaway products from Bar & Bean. No other compensation was received. All opinions are my own.