This traditional dessert, also known as Pots de Crème, is super easy to make. It is a rich and creamy no-bake dessert and most of all, it is deliciously smooth and not airy like a mousse. I serve this dessert in espresso cups as I find a larger serving too rich and overwhelming. This recipe yields 10 espresso-cup servings or 6 individual servings in standard ramekins.
250ml cream
100ml milk
160g dark chocolate, minimum 70% cocoa, chopped
40g brown sugar
3 egg yolks
5ml vanilla
Pour the cream and milk into a saucepan and slowly bring it to a simmer.
Take the saucepan from the heat the moment it starts to simmer.
Add the chopped chocolate and stir the mixture until the chocolate has melted completely.
Add the sugar, egg yolks and vanilla to a mixing bowl and whisk with electric beaters until pale and fluffy.
Drizzle the chocolate mixture onto the egg mixture, whisking continuously. Remember: pour slowly, whisk quickly! Keep going until you have added all of the chocolate mixture.
Divide the mixture between ramekins/espresso cups and allow to cool completely.
Place the cups on a baking sheet and cover with plastic wrap. Refrigerate for at least an hour or until you are ready to serve.
I serve my chocolate pots as they are but this dessert is often served with Chantilly cream.
My Whisk and I 