Indulge in pure chocolate bliss with this decadent Pots de Crème for Two recipe. The delicately smooth and silky chocolate custard is simple, yet elegant, and the perfect dessert to celebrate a special occasion and Valentine’s Day.
Chocolate Pots de Crème For Two
It’s Valentine’s Day and what to make, what to make? I could take the time to whip up a nice Souffle or a Baked Alaska, but the thought of these makes me tired. Plus, I don’t want to work that hard for dessert on this special occasion!
The baked chocolate dessert is easy to prepare and the velvety custard is pure decadence. All the ingredients I want for my Valentine’s Day dessert. With only a few ingredients needed (you may have all of them on hand already!), and a little time to let the chocolate treats chill, you’ll have an impressive dessert to share with your sweetie!
Chocolate Pots de Crème
So, what is a pots de crème exactly? Sounds pretty fancy.
A pot de crème (or pots de crème for plural) is a popular baked custard French dessert. It translates to ‘pot of custard’ or ‘pot of cream’. And the pot refers to the cup it is served in – usually a porcelain ramekin.
The Difference Between Pots de Crème and Pudding
Both are considered custards, but the difference is how the custard is thickened. Pudding – like my butterscotch pudding for two, chocolate pudding for two, or pumpkin pudding small batch dessert – is thickened with cornstarch. While pots de crème are gently thickened with egg yolk and baked.
The result is an extraordinary texture that is decadent and silky.
Ingredient Notes
- Milk – For creamy custard, I recommend whole milk, but 2% will also work.
- Heavy Cream – The heavy cream is necessary to make a silky custard that will set.
- Chocolate – Since this is a special occasion dessert (Valentine’s Day!), I recommend a quality chocolate baking bar.
- Egg Yolks – The egg yolks make the pots de crème silky and smooth. For the leftover egg whites, make a batch of flourless chocolate small batch cookies and/or meringue frosting to go with the pots de crème!
- Granulated Sugar – Depending on the chocolate you use, you may want more or less sugar. Taste test before straining and add a little more as needed.
- Vanilla Extract – A little vanilla will enhance the chocolate flavor.
- Salt – We use salt to balance the flavors and sweetness in the custard.
- Toppings – Strawberry whipped cream would be divine on top of the custards. Or, homemade caramel sauce made with maple syrup!
Helpful Tips
- Use good quality chocolate – Since the pots de crème are on the fancy side of desserts, and likely to be served for a special occasion, a little decadence is warranted. Good baking chocolate is pure, whereas chocolate chips have other additives that may not melt as smoothly.
- Sweeten to taste – If you use semi-sweet chocolate, you may not want all (or any) of the sugar.
- Whisk! – Whisking is very important when making the chocolate dessert. When you are pouring the hot cream mixture over the egg yolks, whisking prevents the eggs from scrambling.
- Strain the custard – Even with all of the whisking, you will still want to strain the chocolate mixture through a fine mesh strainer to remove any lumps.
- Use hot water for the water bath – This is important so the water doesn’t have to take more time to get to the temperature in the oven.
- Don’t overbake – To keep the custards from getting too firm and rubbery! The edges should be firm, but the center should still jiggle when shaken.
Recipe FAQ
Yes, the recipe is easily doubled to 4 individual servings.
Two things may have happened: the egg mixture did not get heated enough or the custard needed to refrigerate longer.
Cover and refrigerate the chocolate dessert custards for 3 to 4 days.
Chocolate Pots De Crème For Two
Ingredients
- ½ cup whole milk
- 6 tablespoons heavy cream
- 2 ounces semi-sweet or bittersweet chocolate (baking bar preferred)
- 2 large egg yolks (room temperature)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- Whipped Cream (to top; optional)
- Caramel Sauce (to top; optional)
Instructions
- Adjust oven rack to middle position and preheat the oven to 300F degrees. Set two 1/2 cup (4 ounces) ramekins, or other small ovenproof dishes, in a deep baking dish.
- Chop the chocolate bar into small pieces. Note – You can use chocolate chips and my recommendation is to use quality chocolate chips.2 ounces semi-sweet or bittersweet chocolate
- In a medium saucepan, add the milk and cream. Heat over medium heat until small bubbles appear along the sides of the pan. Add the chocolate and stir with a spatula until the chocolate melts and dissolves. Remove the saucepan from the heat.½ cup whole milk, 6 tablespoons heavy cream, 2 ounces semi-sweet or bittersweet chocolate
- In a medium bowl, add the egg yolks and sugar. Whisk until the sugar dissolves. Slowly drizzle half of the the warm milk into the egg yolks while whisking constantly – this avoids scrambling the eggs. Note – If using semi-sweet chocolate, you may not want to add all of the sugar. Start with a tablespoon. Taste the custard before your strain it, and add the second tablespoon if desired.2 large egg yolks, 2 tablespoons granulated sugar
- Pour the warmed egg mixture back to the saucepan with the remaining milk. Add the vanilla and salt and whisk the custard over low heat for 1 more minute until it is smooth.1 teaspoon vanilla extract, ⅛ teaspoon salt
- Place a fine mesh strainer over a glass measuring cup and strain the custard into the measuring cup. Spoon off any foam from the surface of the custard once poured into the measuring cup.
- Divide the chocolate custard evenly between the two ramekins. Pour hot water into the baking dish until it reaches half-way up the sides of the ramekins. The hot water bath will help the custards to bake evenly.
- Cover the baking dish loosely with foil to prevent a skin forming on top of the custards. Bake for 30 to 40 minutes, or until the custards are firm just at the edges and the centers are still jiggly when gently shaken.
- Carefully remove the ramekins from the water and place on a wire cooling rack. Cool completely. Then cover the custards with plastic wrap and refrigerate for at least 2 hours, or overnight, to set.
- Serve the custards chilled. Top with your topping of choice – whipped cream, caramel, fruit or chocolate shavings.Whipped Cream, Caramel Sauce
RECIPE NOTES
- Serving Size – This recipe is intended to be a small batch recipe for two. However, it is easily doubled and prepared in individual dishes.
- Serving Dishes – Keep in mind this is a small batch recipe when selecting your serving dishes. Additionally, the dishes must be oven safe!
- Milk – For a silky and creamy custard, I recommend whole milk. 2% will also work.
- Chocolate – As a special occasion dessert, I recommend quality chocolate. A baking bar or good chocolate chips if you can’t find the baking bars.
- Sugar – If you use semi-sweet chocolate, you may not want all (or any) of the sugar. See recipe for instructions on how to adjust the sugar.
- Chill – Even though we cool the custards after baking, we still want to refrigerate them for at least 2 hours so they continue to set.
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I'm Erin and I'm all about desserts - and a little bit of butter!
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