Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Chocolate Pots De Crème (GF)

This week, because Valentine’s Day is nigh, and because we can not possibly celebrate Cupid’s arrow without something rich and wonderful, I whipped up some rich and wonderful Chocolate Pots de  Crème!

As a testament to this French dessert’s dark, silky fabulousness, I ate 5 out of my 6 pots.

Oink.

To start, arrange 6 ramekins in a baking dish.

Then glance out your window, and feel glad you’re on this side of the glass.

Next,  tip 2 cups heavy cream into a heavy, medium-size pot or sauce pan.

Stir in 1/3 cup sugar…

And bring the mixture to a simmer over a medium-low flame.

Meanwhile,  take 5 ounces of good-quality bittersweet chocolate…

And chop it.

Then put 4 large yolks into a big bowl…

And violently whisk them for 2 minutes, or until they turn pale and thick.

Off heat, tip the chocolate into the hot cream…

And whisk until the chocolate melts and the mixture becomes smooth.

Whisking continuously, slowly add the hot chocolate  to the yolks.

Yum!

Divide the luscious sauce between the ramekins…

And add boiling water to reach half way up their sides. The custard needs to cook gently in a water bath, or bain marie.

Bake at 325°F until the custard is set — it should barely jiggle in the center — 30-40 minutes. In my low-end, gas-fueled oven, the chocolate took exactly 40 minutes to set.

Remove the pots from their water bath, and place them on a wire rack. Cool for 1 hour.

Then return the pots to the emptied-out baking dish, and cover with plastic wrap. Chill in the fridge for 2 hours or for up to 2 days.

Now place a dollop of Crème Fraîche (recipe here) atop each pot…

Add some chocolate shavings…

And slip your spoon into this chocolate pornography.

People, you don’t need a boyfriend/girlfriend/husband/wife in order to celebrate Valentine’s Day.

All you need is…

This stuff.

Amen.

Here’s the recipe in printer-friendly, copy-and-paste format:

Chocolate Pots De Crème
Kevin Lee Jacobs
Ingredients for 6 servings
2 cups heavy cream
1/3 cup sugar
4 large egg yolks (save whites for another use)
5 ounces bittersweet chocolate, chopped
Optional garnishes: a dollop of Crème Fraîche and a generous pinch of chocolate shavings

Special Equipment: 6 (6-ounce) ramekins, and a baking pan to hold them in a Bain Marie (water bath)

Center the oven rack, and preheat the oven to 325°F

In a heavy, medium-size sauce pot, stir together the cream and sugar. Bring the mixture to a bare simmer oven medium-low heat. While the cream is heating, put the yolks into a big bowl, and whisk them until they turn pale and thick — about 2 minutes.

Off heat, add the chocolate to the hot cream. Whisk until the chocolate melts, and a smooth sauce develops — about 1 minute. A little at a time, and while whisking constantly, beat the hot chocolate into the yolks. Divide this sauce between the 6 ramekins.

Bake in the preheated oven until set (the center of each custard should barely shiver when shaken) — 30-40 minutes. Then transfer the pots to a wire rack, and let them cool for 1 hour. Return the ramekins to the (emptied out) pan, and cover with plastic wrap. Refrigerate for 2 hours or for up to 2 days.

Serve with a dollop of Crème Fraîche and a generous sprinkling of chocolate shavings.

Don’t miss anything at A Garden for the House…sign up for Kevin’s email updates.

More fun from Kevin:
Ginger Tea
Filet Mignon Roast
Easy Crème Brûlée

BY Kevin Lee Jacobs | 43 Comments

</ins>

Comments

  2. 2

    Cary Bradley says

    Oh, Kevin. You are a delight! We must try this one this week. You made me check this week’s calendar. Friday is the 13th and Saturday is Valentine’s Day. My folks were married on Valentine’s Day. Isn’t that sweet?! They would both sure love your chocolate pots de creme! Happy Valentine’s Day to you, sweet friend! 🙂

  4. 4

    Brenda Johnson says

    Decadent!!!!! Thick, rich, creamy and deeply chocolatey… what’s not to LOVE!!!! I love that while these are a sweet treat to be sure- they are not at all overly so- and the creme fraiche really adds a super creamy tang that enhances the sweetness of the chocolate beautifully! Thanks for sharing Kevin!!

  5. 5

    Allison K says

    In your printer-friendly version, I believe you are missing the step where the chocolate mixture is added to the egg yolks.

    I am making this tonight. It is my birthday tomorrow (Feb 11), and I might just eat the entire batch myself! 🙂

  11. 11

    Robin says

    Hi Kevin,
    I’m making your pumpkin pie for my husband for Valentine’s Day. It’s been years since he’s enjoyed a homemade pie and it’s his favorite! Maybe I’ll make these on Sunday. Thank you for all the great recipes!
    Robin

  12. 12

    Judy Pennington says

    Since chocolate is going to be my Valentine this year apparently, I just might celebrate all by myself with this gorgeous chocolate. It’s very similar to the recipe my mother made chocolate cream pie with. Heaven.

  13. 13

    Sheryl says

    You ate five of the six?! I love you!!!

    And thanks for the recipe – I have everything except the heavy cream right here and ready to go…yum, yum, YUM!

  14. 14

    Patricia says

    I’m making these tomorrow with my grand kids who have a long weekend off from school for President’s Day. I may have to make a double batch! We are all chocoholics and one of my grandsons is a celiac, so gluten free recipes are precious to us. Thank you.

  17. 17

    Mary Moonflower says

    In your words, “the heavens parted and the angels sang” and these beautiful winged creatures fluttered around eating pure chocolate pornography decadence! I have to say, Kevin, your egg yolks are the most glorious color ever! And I would also liked to add I am SO glad you don’t give nutritional facts at the end of your recipes ; ) Perhaps one doesn’t need to know if one stays busy and happy tending to their garden!

  20. 20

    Beverly, zone 6, eastern PA says

    Chocolate Pots du Creme has been our favorite dessert when we visit Bethlehem PA’s “Brew Works” restaurant on Main Street. It is SINFULLY delicious. Alas, my style is cramped by the lack of ramekins. A trip to the Restaurant Supply Store is in my future.

  21. 21

    Lin says

    Oh my, I am making this for my chocoholic grandson as I am not likely to survive such a decadent assault.

  23. 23

    Anne in Vermont Zone 4/5 says

    Kevin, How could you? I just began my one week diet! How will you ever decide which recipes to include in your book? I have not read one yet that I would not make and all I have made have tasted superb. Thank you.

  26. 26

    Beth Thomerson says

    Is it heresy to consider sprinkling sugar on top and then do a brulee? I’m expecting smoked bourbon sugar to arrive soon, and just thinking it might be interesting – thoughts? Also, what brands of chocolate do you recommend for this recipe? This looks amazing.

  29. 29

    Catharine R. says

    Kevin, this is one of your best desserts. I followed your directions exactly, and it came out perfectly! Yesterday I ate one pot after it cooled in the fridge. My husband and I will eat the rest tonight!

  30. 30

    Joann D. says

    Hi Kevin….Oh, this looks so good!!! I will make this for the family soon….they will love it !! I hope you and your loved one is staying warm and I’m sure your looking forward to some warmth and sunshine as I am!! Happy Valentine’s Day !!

  31. 31

    Cheri says

    Kevin, this is my 1st post but was introduced to you from my sister. My “spouse” is a chocolate lover and could not resist making this recipe. It has turned out PERFECT, although I will be using whipped cream since not enough time to make your topping. Every recipe has been awesome! Thank you for sharing all your insights …. love love this site.

  33. 33

    Sheryl says

    OMG (and I am not often drawn to these texting abbreviations, but sometimes nothing else will do), I say…O-M-G!!! This may well be the most wonderful chocolatey thing I have ever tasted!

    My SO is a chef and I made this for him on Valentine’s day. He was so impressed…and admitted he had made other custardy desserts, but had never made pots de creme. And it was so simple with your step-by-step instructions (love the photos). I can’t wait to make them again…but right now I am off to make your lemony sugar cookies. (How do you not weigh 700 lbs?!)

  34. 34

    Deb Yarbrough says

    I copy and paste pictures and all. Then I print them and add to a personal cookbook. That way when I want it I go to the cookbook and there it is. This will definitely be added.

  35. 35

    Ingmarie E Peck says

    Goodness, thank you for this, I love chocolate,got to make this,and your garden look so beautiful in the snow.

  37. 37

    Sheryl says

    I made these last year for my SO (who is a chef) and even he was impressed! (And not just because I made something so fancy – he was impressed by the quality of the dessert.) I can’t wait to make them again – they came out great!

  40. 40

    Linda A says

    You’re so funny, Kevin. Yes, I agree, you don’t need anybody else around to enjoy something this good.
    I’m sticking with my diet for now – with great restraint. Well, guess I could make the full recipe, enjoy just one, and take the rest to my neighbors. Would have to walk back swiftly to my house though. No, I’d have to run!

  41. 41

    Marie says

    I made a half recipe of this along with the Crème Fraîche recipe you have. All turned out marvelous! Thank you Kevin!! I posted a pic on your FB page 🙂

  42. 42

    Blue says

    Oink. Oh my gosh. You had me at oink. I laughed I mused and I had to shop because you KNOW I had to make these. You so rock ☆

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.