These rich and creamy Chocolate Pots de Creme are super easy to make and the perfect decadent dessert for you and a loved one!
Happy Tuesday friends! Today I have an ultra decadent, yet easy Valentine’s dessert to share with you: Chocolate Pots de Creme!
Individually portioned, scaled down for you and a loved one… what’s not to love about these little pots of heaven?
OMG you guys, next week I am going wedding dress shopping for the first time!! I am SO unbelievably excited and I also have a feeling that when I’m stood there in a dress, it’s going to start feeling very, very real! By the time I try on dresses it will be under a year away..!!
I’ve said before and I’ll say again, we are not huge on Valentine’s in this house. We give each other a card, but don’t do gifts. We tell each other we love each other numerous times a day, so I don’t feel like we need a special day to be extra affectionate.
However…. Valentine’s Day 2015 sort of changed my view on it because it was when Mr AN proposed. And this year will be our last Valentine’s Day unmarried!
So, I felt like I should make some effort and one of the best ways I can think to make something special? Make it yourself. Since I’m lacking in craft skills, this means I get into the kitchen.
With how simple these pots de creme are, there’s no excuses not to make them!
You simply place egg yolks, sugar, vanilla extract, whole milk and double cream into a saucepan and cook it until thickened. Then you pour it over broken up chocolate in a blender and pulse until smooth and thick.
Divide it between two ramekins, let it cool, then place it in the fridge to fully set and you’re ready to go!
I topped them with a spoonful of whipped cream and some grated chocolate and Mr AN and I devoured them. Oh, these are good! Not too rich, not too sweet; these are just the right amount of decadence!
Easy Chocolate Pots de Creme
- 2 oz (56g) milk chocolate, broken into small pieces
- 2 oz (56g) dark chocolate, broken into small pieces
- 3 large egg yolks
- 1/3 cup (66g) caster/white sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) double/heavy cream
- Grated chocolate and extra whipped cream to serve, optional
- Place pieces of chocolate into the bottom of a blender.
- Place egg yolks, sugar, vanilla extract, salt, milk and cream into a medium sized saucepan and whisk briefly to combine.
- Place over a medium heat and bring to a gentle boil, stirring frequently.
- Once the mixture is gently bubbling away, turn the heat down to low and stir gently until the mixture is thickened enough to coat the back of a spoon.
- Remove from the heat and pour over the chocolate in the blender.
- Pulse the mixture until completely smooth and thick. Make sure there are no lumps of chocolate.
- Spray two 6oz ramekins lightly with cooking spray and then divide the chocolate mixture between the ramekins. Leave to cool for 30 minutes and then place in the fridge for 2-2 1/2 hours, or until fully set.
- Serve with a dollop of whipped cream and grate some chocolate on top, if desired.
- Chocolate Pots de Creme are best eaten on the day you make them, but will keep in the fridge, covered, for one day.
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