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.
Prep Time15 minutesmins
Cook Time30 minutesmins
Chill2 hourshrs
Total Time2 hourshrs45 minutesmins
Course: Dessert
Cuisine: American
Keyword: Baked Custard, Chocolate, Pots de Creme, Pudding, Small Batch, Valentine's Day
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
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 would recommend a quality bittersweet or semi-sweet baking bar. You can use quality 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.