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This decadent chocolate dessert is only 5 ingredients! How to make pots de creme…

Pots de creme is THE chocolate dessert for your Valentine’s Day table.

Valentine’s Day is the perfect excuse to pay extra attention to chocolate—and pots de creme is the champion of all chocolate desserts. This dessert is deliciously decadent, luxuriously creamy, and fancy enough to be served at a white tablecloth restaurant.

Baker Meriel Frandsen adds, it’s a simple and straightforward valentine’s dessert, and it’s more than meets the eye. With just a few ingredients—eggs, cream, milk, and of course, chocolate—it sounds simple. But trust us, the flavor and texture is out of this world.

Meriel advises using high-quality ingredients since the dish is so minimalistic. After all, quality is everything when there’s no hiding behind complicated flavors.

Top with berries, whipped cream, or salted caramel. It’s rich, so you don’t need much—just a small indulgent bite will do the trick.

Meriel’s recipe below is just right for a small Valentine’s party. If you need to serve more than 4-6 people, she recommends doubling it.

 

Dark Chocolate Pots De Creme

By Meriel Frandsen
Serves 4-6

INGREDIENTS

  • 100 g egg yolk
  • 150 g whole milk
  • 150 g heavy cream
  • 1 Tbsp sugar ~18g
  • 200 g high quality dark chocolate

METHOD

  1. In a saucepan add all the ingredients except the chocolate.
  2. Heat on low heat, whisking constantly until it heats and thickens. Take this low and slow so that you don’t scramble the eggs, 5-10 min. Do not let it boil.
  3. Remove from the heat when its starts to thicken and, if you have a thermometer, make sure it doesn’t exceed 180 degrees Fahrenheit.
  4. Pass through a sieve onto the chopped chocolate (or chocolate chips) and let it sit for a few minutes to melt the chocolate. The sieve catches any egg bits that might have cooked.
  5. Stir the mixture and cover with plastic wrap right on top of the mixture to prevent a skin from forming. Sometimes using an immersion blender can be helpful to really create a smooth consistency.
  6. Let sit in the fridge 2+ hours or overnight to set. Use within 3 days.

Note

You must use semi-sweet or dark chocolate for this recipe to work. Milk chocolate won’t let it set.


Find more from Meriel on Instagram, @mmmdessert.

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