Pots de crème means “pots of cream” in French. If this translation already has your mouth watering, you won’t be disappointed when you try them. Pots de crème are luxurious and simple enough to make. This recipe comes from chef Thomas Keller. It’s written in grams, and while a kitchen scale is helpful (as many chef recipes are in grams), if you have the Paprika recipe app, it will convert the measurements for you.
190 grams ( 6.7 ounces) 70% or 72% dark chocolate, such as Valrhona, Michel Cluizel, Marou, Lindt, or another good brand - you could also use high quality chocolate chips
220 grams of whole milk (just shy of a cup .92)
220 grams of heavy cream (just shy of a cup .92)
85 grams egg yolks - (usually 5 egg yolks)
15 grams granulated sugar (1 tbsp)
1 gram kosher salt ( a pinch 1/5 tsp)
Chop the chocolate — unless using chips.
Bring the milk and heavy cream to a simmer in a medium saucepot over medium-low heat.
While the mixture is coming up to a simmer, whisk the egg yolks, sugar, and salt together in a large mixing bowl.
While whisking the yolk-sugar mixture, slowly pour in half the hot milk-cream mixture. Be sure to whisk the yolk-sugar mixture continuously to temper the yolks and prevent curdling.
Pour the tempered mixture back into the pot, off the stove, adding it to the remaining milk-cream mixture. Whisk to combine.
Return the pot to the stove over low heat. Continuously scrape the bottom and edges of the saucepot and stir the mixture for even heating. Be careful not to overcook the mixture and curdle the eggs; you may need to remove the saucepot from the heat to prevent overcooking occasionally. Cook this mixture until an instant-read thermometer reads 85º C or a clean line is left behind when you run your finger through the custard on the back of a wooden spoon, about 2 minutes. (If you do not have a thermometer, you can rely on the test of running your finger on the back of a wooden spoon.)
When the custard reaches the proper temperature, remove the saucepot from the heat, and add the chopped chocolate. Whisk the mixture, taking care to get the corners of the saucepot, until all the chocolate is melted and evenly dispersed. The result should resemble a pudding.
Use an immersion blender to blend the mixture until it is homogenous, light, and aerated, and the chocolate is emulsified. The color of the mixture will lighten up from the blending.
Transfer the custard to a measuring cup with a spout, and divide the custard among ramekins, small glass jars, or classic single-serve “pots.” You can also store this in one large bowl and spoon it into small bowls when it is time to serve.
Chocolate Pots de crème is an excellent dessert to serve at a party, or to bring to a party in verrines
Top with a raspberry or dollop of homemade whipped cream.
Here is an example of an inexpensive kitchen scale.
A simple menu for entertaining is soup (easy if you have some homemade soup in the freezer) or Caesar salad, then charcuterie (assorted cured meats such as bresaola, prosciutto, capicola, ham, and salami), followed by fruit or the French cheese course, and chocolate pots de crème for the final course. The only real cooking is making the pots de crème, and this menu will rival most meals out – it's sure to impress.
The quality of the chocolate matters — for both taste and healthy eating. A 3- to 4-ounce serving is the perfect balance of richness and satisfaction.
