Chocolate Pots de Creme

End a special-occasion dinner on a memorable note by serving these Chocolate Pots de Creme.  These moist little pots of chocolate are far easier to make than most people think. I tried a few times before I got it right but when I did OMG moment.  When you include the caramelised shards, this becomes a perfect dessert for a special meal. Have a light meal as the main course to make sure you have room for this dessert. I do not normally have dessert but make an exception when this is on the menu. Add a drop of Whiskey or Cointreau to the mix for a hands free adult version.

Chocolate Pots de Creme

End a special-occasion dinner on a memorable note by serving these little pots of cream.

4.75 from 66 votes

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Course: Dessert

Cuisine: American

Keyword: Dessert

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 servings

Calories: 334kcal

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Ingredients

 

MetricImperial

• 1 cup half and half cream
• 4 oz sweet baking chocolate coarsely chopped
• 2 tsp sugar
• 3 large egg yolks slightly beaten
• 1/2 tsp vanilla
• 1/3 cup sugar for the shards

Instructions

Chocolate Mixture

• In a heavy small saucepan combine the half-and-half or light cream, chocolate, and sugar. Cook and stir over medium heat about 10 minutes or until mixture reaches a full boil and thickens.
• Gradually stir about half of the hot mixture into the beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Cook and stir over low heat for 2 minutes. Remove from heat; stir in vanilla.
• Pour chocolate mixture into 4 or 6 pots de creme cups or small dessert dishes. Cover and chill for 2 to 24 hours. If desired, top with Caramelized Shards.
• Makes 4 to 6 servings.

Caramelized Shards

• Preheat oven to 350 degree F. Line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray.
• Sprinkle 1 tablespoon slivered almonds onto prepared foil. Bake in preheated oven 6 to 8 minutes or until lightly toasted.
• Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir.
• When sugar begins to melt, reduce heat to low. Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon. Remove pan from heat.
• Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. Using 2 forks, gently pull caramel as thinly as possible, lifting up slightly as you pull.
• Let cool thoroughly on foil. Break into pieces; store tightly covered up to 3 days.

Nutrition

Calories: 334kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 179mg | Sodium: 62mg | Potassium: 92mg | Sugar: 42g