Pot de Crème is one of those desserts that looks fancy, and has an added measure of sophistication to it. It is the perfect recipe to show your love for someone at the end of a romantic meal, and can be easily made for a large group. Sharing love through food is one of my absolute favorite ways to show my love for others, and well let’s be honest, chocolate is always a good idea!
I am partnering with Lindt Chocolate to bring you my favorite Pot de Crème recipe using a mix of their Excellence 70% Cocoa Dark Chocolate, and their Milk Chocolate LINDOR Truffle Bar. When making a Pot de Crème, chocolate is the star, so using a quality chocolate like Lindt Chocolate makes all the difference in this recipe.
Surprisingly, Pot de Crème is very simple to make, and it is easily made in advance to serve at a dinner party or gathering. This chocolatey custard has the perfect amount of chocolate, and serving it in heart shaped ramekins makes it even more special for Valentine’s Day!
Pot De Crème Recipe
makes 6-8 servings
9 oz Lindt Chocolate, roughly chopped (I used 3 oz of the Lindt EXCELLENCE 70% Cocoa Dark Chocolate Bar, and 3 oz of the LINDOR Milk Chocolate Truffle Bar)
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/4 cup sugar (more if using bitter chocolate)
6 egg yolks
1/4 tsp salt
Preheat the oven to 300° F. Line a large roasting pan or baking dish with two layers of paper towels. Place eight ramekins, in the pan. Bring a medium saucepan of water to boil. Once the water comes to a boil, remove from the heat and cover. In the meantime, place the chopped chocolate in a large heatproof bowl. Bring 1 cup of the heavy cream to a boil in a small saucepan. Once the cream reaches a boil, pour it over the chocolate and let stand for 1 minute. Stir with a rubber spatula, starting in the center of the bowl and working outward in a circular motion, until the ganache is smooth; set aside.
Combine the remaining 1/2 cup heavy cream and the whole milk in the saucepan and bring to a boil. Meanwhile, in a medium mixing bowl, whisk together the egg yolks, sugar, and salt until slightly thickened and pale yellow in color. Drizzle in a small amount of the hot cream-milk mixture, whisking constantly, to temper the eggs. Pour in the remainder of the hot liquid, still whisking constantly, until completely incorporated. Finally, gently whisk the egg mixture into the ganache until incorporated. Spoon any skin that has formed off the top of the custard.
Divide the custard evenly between the prepared cups. Pour some of the previously set aside hot water into the baking dish around the custard cups so that it reaches about halfway up the sides of the cups. Cover the top of the pan tightly with foil, poking two holes in opposite corners. Very carefully slide the pan into the oven. Bake 35-40 minutes, or until the custard jiggles only a bit in the center when tapped or lightly shaken. Carefully remove the pan from the oven and transfer it to a cooling rack. Allow the custards to rest in their warm water bath for 10 minutes, then remove the foil and very carefully transfer the cups from the water to the cooling rack. Once they come to room temperature, cover individually with plastic wrap and refrigerate until ready to serve. Can be made a few days in advance!
Top with Homemade whipped cream! And, a few chocolate shavings, and Valentine’s sprinkles if you want to make it extra festive!
This post is sponsored by Lindt Chocolate: Master Chocolatiers since 1845.
All photos by me