Valrhona Chocolate Pots de Crème

This French classic combines rich, velvety chocolate with a silky smooth custard, creating a dessert that is as elegant as it is delicious.

These are really simple chocolate custards, just kicked up a notch or two with the addition of some of the best chocolate in the world. Featuring one single, amazing ingredient can be a great way of simplifying a dish when there are dietary restrictions at play – and these pots de crème are actually naturally gluten free. The taste of the Valrhona custard is so intense and deep, you won’t notice the absence of flour in any way.

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How to Make Valrhona Chocolate Pots de Crème

1. Heat the Milk and Cream:

In a medium-sized saucepan, combine the whole milk, heavy cream, sugar, and chopped dark chocolate. Place the saucepan over medium-low heat and whisk constantly until the chocolate is fully melted, the sugar is dissolved, and the mixture comes to a gentle simmer.

2. Prepare the Egg Yolk Mixture:

While the milk and cream are heating, combine the egg yolks, sifted cocoa powder, cinnamon, vanilla extract, and salt in a large mixing bowl. Whisk together until smooth.

3. Temper the Egg Yolks:

Once the cream mixture has reached a simmer, it’s time to temper the egg yolks to prevent them from curdling. Slowly pour about 1/4 cup of the hot chocolate cream into the egg yolk mixture while whisking constantly. Repeat this process two or three more times until the yolk mixture is warm and loose.

4. Combine the Mixtures:

Gradually pour the remaining hot chocolate cream into the egg yolk mixture while whisking constantly. Ensure that the mixture is fully incorporated and smooth.

5. Strain the Custard:

Pass the custard mixture through a fine mesh strainer into another bowl or a pitcher. This step will remove any lumps and ensure a silky smooth texture.

6. Prepare the Ramekins:

Preheat your oven to 325°F (160°C). Arrange eight ramekins on a baking sheet. Fill each ramekin about 3/4 full with the custard mixture.

7. Bake the Custards:

Place the baking sheet on the middle rack of your oven. Carefully pour hot water into the baking sheet, filling it as full as possible without spilling. The water bath helps the custards cook evenly and prevents cracking. Bake for 35-40 minutes, or until the custards are set with a uniform jiggle throughout.

8. Cool and Chill:

Carefully remove the ramekins from the water bath using tongs. Let the custards cool at room temperature for about 20 minutes. Once cooled, transfer them to the refrigerator and chill for at least 3-4 hours, or overnight, until fully set and chilled.

9. Serve:

For the best experience, top each pot de crème with fresh raspberries and a dollop of freshly whipped cream. Serve and enjoy in good company.

Recipe Notes

• Chocolate Selection: Valrhona chocolate is recommended for its rich flavor, but any high-quality dark chocolate will work well in this recipe.
• Tempering Eggs: Make sure to whisk constantly while tempering the eggs to avoid curdling and ensure a smooth custard.
• Water Bath: The water bath helps cook the custard evenly and prevents it from cracking. Make sure to fill the baking sheet with enough hot water to reach halfway up the sides of the ramekins.
• Storage: These custards can be made a day in advance and stored in the refrigerator. Serve within 2-3 days for the best taste and texture.

Valrhona Chocolate Pots de Crème

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5 from 6 reviews

• Author: Bria Helgerson
• Total Time: 4 hours 55 minutes
• Yield: Serves 8

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Description

This French classic combines rich, velvety chocolate with a silky smooth custard, creating a dessert that is as elegant as it is delicious.

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Ingredients

Units USM Scale 1x2x3x

1 1/2 cups (355 ml) whole milk

1 1/2 cups (355 ml) heavy cream

2/3 cup (133 g) sugar

6 ounces (170 g) dark Valrhona chocolate (or any high-quality dark chocolate), chopped

6 egg yolks

1/4 cup (24 g) Dutch-processed cocoa powder, sifted

1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/8 teaspoon salt

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Instructions

1. Heat the Milk and Cream: In a medium-sized saucepan, combine the whole milk, heavy cream, sugar, and chopped dark chocolate. Place the saucepan over medium-low heat and whisk constantly until the chocolate is fully melted, the sugar is dissolved, and the mixture comes to a gentle simmer.

2. Prepare the Egg Yolk Mixture: While the milk and cream are heating, combine the egg yolks, sifted cocoa powder, cinnamon, vanilla extract, and salt in a large mixing bowl. Whisk together until smooth.

3. Temper the Egg Yolks: Once the cream mixture has reached a simmer, it’s time to temper the egg yolks to prevent them from curdling. Slowly pour about 1/4 cup of the hot chocolate cream into the egg yolk mixture while whisking constantly. Repeat this process two or three more times until the yolk mixture is warm and loose.

4. Combine the Mixtures: Gradually pour the remaining hot chocolate cream into the egg yolk mixture while whisking constantly. Ensure that the mixture is fully incorporated and smooth.

5. Strain the Custard: Pass the custard mixture through a fine mesh strainer into another bowl or a pitcher. This step will remove any lumps and ensure a silky smooth texture.

6. Prepare the Ramekins: Preheat your oven to 325°F (160°C). Arrange eight ramekins on a baking sheet. Fill each ramekin about 3/4 full with the custard mixture.

7. Bake the Custards: Place the baking sheet on the middle rack of your oven. Carefully pour hot water into the baking sheet, filling it as full as possible without spilling. The water bath helps the custards cook evenly and prevents cracking. Bake for 35-40 minutes, or until the custards are set with a uniform jiggle throughout.

8. Cool and Chill: Carefully remove the ramekins from the water bath using tongs. Let the custards cool at room temperature for about 20 minutes. Once cooled, transfer them to the refrigerator and chill for at least 3-4 hours, or overnight, until fully set and chilled.

9. Serve: For the best experience, top each pot de crème with fresh raspberries and a dollop of freshly whipped cream. Serve and enjoy in good company.

Notes

• Chocolate Selection: Valrhona chocolate is recommended for its rich flavor, but any high-quality dark chocolate will work well in this recipe.
• Tempering Eggs: Make sure to whisk constantly while tempering the eggs to avoid curdling and ensure a smooth custard.
• Water Bath: The water bath helps cook the custard evenly and prevents it from cracking. Make sure to fill the baking sheet with enough hot water to reach halfway up the sides of the ramekins.
• Storage: These custards can be made a day in advance and stored in the refrigerator. Serve within 2-3 days for the best taste and texture.

• Prep Time: 20 minutes
• Chilling Time: 4 hours
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 custard
• Calories: 310
• Sugar: 22g
• Sodium: 70mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 180mg