This Classic French Pots de Créme au Chocolate (Chocolate Pots de Creme) is a perfect Grand Finale to the year!
I pull these precious little treasures out over the holiday season and rejoice in using them as the finale to any special meal. Guests and family definitely feel the intrigue and the love. A little lidded pot is presented on a matching tray and served on a saucer with the crystal clad spoon. Curiosity is peaked as this is not a vessel identifiable to most Canadians. What could be inside?
Ah, what else but chocolate? Divine, blissful dark rich velvet chocolate smooth as silk and thick as clotted cream. Thicker.
Always topped with a dollop of real whipped Chantilly Cream at the official unveiling. It mellows the passion and power of the dark 70% pure chocolate coddled with cream and yolks and a sparkle of sugar. Can you say, “Happy New Year?” to me now?
I don’t like much after a lovely meal, but a luxurious spoonful of chocolate is the ultimate punctuation for the ending of a well deserving meal, particularly during the holidays as it is pure indulgence at its absolute apex. There is always room for a spoonful of Chocolate Pots de Creme to slip slyly into the tummy, no matter how satiated. The entire evening is elevated by the thickened elixir of the bean from the Cacao tree.
Unadulterated enchantment. Hallelujah.
The traditional cups are not necessary for the Chocolate Pots de Creme, but are entirely the reason why I make it. Albeit, delicious in its own right, there is really no point without the proper little cups. Above is a set of six 1/2 cup pots and six 1/3 cup pots. The little ones are the perfect size and come with their own saucers. The larger ones are served on a tray. I adore them both and bought them both on Ebay several years ago. Maybe Ebay’s first year out.
After the cream is scalded, the shaved chocolate is melted in it.
The sugar and eggs are added and then poured into the cups and baked in a Bain Marie… for about 40 minutes for the small cups.
Always a good idea to strain the mixture in case there are any egg yolk solids to ensure the texture is sublime.
They are to be baked with lid on, yet the texture and appearance of the pots with lid off is preferred by moi. Experiment.
There is usually a little bubbling on the surface once baked and the Chantilly Cream not only covers that up, but compliments the flavour, texture and mouth feel.
Hallelujah. Hallelujah. I’ve heard there was a secret chord that David played, and it pleased the Lord, but you don’t really care for music, do you? 
When there is Chocolate in the house in Pots de Creme we sell our souls like Faust. Hallelujah. Hallelujah. Hallelujah. Hallelujah. I can hear the music in my head and imagine all Leonard Cohen’s said when the chocolate slips across my tongue, I know the evening has truly been won. And in the moonlight in my dining chair, I breath in the aroma and whisper a prayer: from our lips exudes the Hallelujah.
And a Happy Happy New Year, every one. XO
Chocolate Pots de Crème or Pots de Crème au Chocolat
This is the classic decadent French Vanilla pots au crème or pots de crème with chocolate and makes a grand finale to a lovely dinner.
Ingredients
- 2 cups whipping cream
- 1/2 cup whole milk
- 5 ounces dark semisweet chocolate , chopped
- 6 large egg yolks
- 1/3 cup sugar
Instructions
- Preheat oven to 325°F
- Bring cream and milk just to simmer in heavy medium saucepan over medium heat; remove from heat
- Add chocolate; whisk until melted and smooth
- Whisk yolks and sugar in large bowl to blend; gradually whisk in hot chocolate mixture
- Strain mixture into another bowl; cool 10 minutes, skimming any foam from surface
- Divide mixture among six 3/4 cup custard cups or soufflé dishes; cover each with a lid or foil
- Place cups in large baking pan; add enough hot water to pan to come halfway up sides of cups
- Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes
- Remove from water, remove lids or foil and chill custards until cold, about 3 hours
Instructions for the Thermomix:
- Preheat oven to 325°F
- Scale cream and milk into TM bowl; heat for 5 minutes at 90°C speed 2
- Scale chocolate into TM bowl: heat for 5 minutes at 60°C speed 2
- Scale sugar into TM bowl; heat for 6 minutes at 50°C speed 3-4
- Add yolks one at a time through the hole in the lid after the first 2 minutes, until all 6 are added (within the first 5 minutes); continue to stir and heat for the remaining minute
- Strain mixture into another bowl; cool 10 minutes, skimming any foam from surface
- Divide mixture among six 3/4 cup custard cups or soufflé dishes; cover each with a lid (or foil) for a moist top without any visibly developed surface tension
- Place cups in large baking pan; add enough hot water to pan to come halfway up sides of cups
- Bake until custards are set but centers still move slightly when gently shaken, about 40 to 45 minutes
- Remove from water, remove lids and chill custards until cold, about 3 hours
Notes
Can be made 2 days ahead. Cover and keep chilled.
G’day! And they certainly are Valerie, true!
Happy New Year and hope 2014 will be a good one for you, your family and friends too!
Cheers! Joanne
Happy new year my friend! A delicious little number that you have shared here. Yum!
Haha! Yes, it is, Lizzy!
Happy Happy 2014. Party hard.
V
so pretty!
perfect end to a lovely meal, and a great year!
i wish you the happiest of new years for you and your family in 2014
cheers
su 🙂
You, dear Su, deserve the year of your life in 2014!
Xo
V
I think I love your choice of serving vessels more than anything else! Those spoons with the crystals on the ends are awesome!
I love them too… and have the forks to match… and the knives. Have collected them over the past 10 years… and use only for special occasions and there are never too many of those.
Happy New Year, Mallory!
V
Unadulterated enchantment. Exquisitely phrased, as always, and such a perfect description for these little pots of decadence. People always assume I have spent hours in the kitchen when I make these and refuse to believe how easy they really are to make. Hallelujah. May you have a truly blessed New Year Valerie.
Thrilled to hear you make them, too, Brendi…
Some of the most delicious recipes are dead simple, correct? Like a salad dressing?
Happy 2014!
V
Love those cups! What a wonderful find. Chocolate pots de creme are an all time favorite!
Well, Susan,
You had better get over to ebay, then! The cups most definitely elevate the dish and are worth the extra storage.
🙂
V
Lucky enough to be there on Boxing Day when you served this dessert to the family. It was scrumptious. I order it again for next year!
YUUMMM!!
Brown gold in perfect amount and serving dishes and great company!
this was ABSOLUTELY and WONDERFULLY delicious!!! i could eat a dozen!
Surprised you didn’t
Hahaha
XO
This is sinfully decadent! And looks like I could do this too!
Ragan,
If I can do this, anyone can – and this IS a very easy recipe.
🙂
V
Hello, I have seen that this is a French Canadian sweet but from what part of Canada does this belong from? I need to use this information for my presentation of French speaking countries.
thankyo
Hi, Kavya
This is actually a classic French dessert, not a Canadian creation.
🙂
V