Chocolate Pot de Crème for Two
Here’s a beautiful chocolate dessert for two, though it can easily be doubled or tripled for more. Scroll down for one of my favorites: Milk Chocolate-Coconut Pot-de-Crème.
As you might guess, whether or not you speak French, pot de crème means “pot of cream.” And it’s as easy to make as it is to translate.
Pot de crème is basically a super-rich custard made with cream, milk, and sugar, plus a flavoring, from vanilla to maple and more. In this case, it’s chocolate. And while you can definitely use a good baking chocolate, I adore using my favorite gourmet chocolate bar for this—bars such as Zoet and Chocolove, as well as gourmet selections from Aldi (Moser-Roth, Choceur, and Shogetten are all great brands from Aldi). I elevete these bars in remarkable ways. Try a flavored bar — cherry, orange, ginger — anything that you think might go well with a chocolate custard. (My favorite so far has been cherry, though a blackberry-ginger bar was pretty spectacular, too).
Enjoy!
Chocolate Pot de Crème for Two Recipe. So easy. If you can make a custard (and you can!), then you can easily make this opulent chocolate dessert for two.
Chocolate Pot de Crème Recipe for Two
2/3 cup whipping cream
3 tablespoons whole milk
2 ounces semisweet baking chocolate or use 2 ounces from a top-quality chocolate bar of your choice, chopped*
2 large egg yolks
2 tablespoons sugar
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 5 minutes; skim any foam from surface.
Divide custard mixture among two 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in small 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, 45 to 50 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
Notes:
* You can use semisweet or bittersweet baking chocolate; however, what really makes this recipe sing is if you use a high-quality chocolate bar. Even better if the bar has an added flavoring, such as Zoet’s Blackberry and Ginger chocolate bar. Note that filled chocolate bars might be tricky: I had great results with the Choceur Coconut-Macaroon bar, below, but have not tried other filled bars.
** If you are using a flavored chocolate bar, you might need to strain the chocolate mixture at this point and discard any little solids. Some of the flavorings (such as the ginger in the blackberry-ginger bar) can be grainy and you’ll want the custard to be smooth. (Don’t worry, the flavorings will still come through – they’re pretty infused into the chocolate.)
If you adore chocolate and coconut, you’ll love this Chocolate-Coconut Pot-de-Crème.
Milk-Chocolate-Coconut Pot-de-Crème
Prepare as above using one 2-ounce bar Choceur Coconut-Macaroon Belgian Milk Chocolate Bar from Aldi. Decrease sugar to 1 tablespoon, and add 1 tablespoon cocoa powder to the hot chocolate mixture. Continue as directed.
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