Valentine’s Day Chocolate Pots de Crème Recipe
Chocolate Pots de Crème is a French dessert similar to chocolate mousse or ganache, albeit a much more decadent and richer delight. If you’re a dessert lover but not much of a baker (like myself), this is the perfect dessert to showcase your ‘baking skills’ for Valentine’s Day.
After a brisk stroll through a winter wonderland followed by a romantic candlelight dinner, nothing expresses that ‘I Love You’ like home-made dessert enjoyed together while cosying on the couch watching your favourite flick. And setting up that romance takes less than 20 minutes to prepare. The hardest part is waiting for your chocolate pots de crème to set up and richen, generally in the fridge for several hours or preferably, overnight.
Keep it Simple with Quality Ingredients
The French really do love their crèmes desserts, such as petit pots de crème or “little pots” which comes in a wide variety of flavours: amaretto, caramel, almond, cognac, coconut milk, espresso, raspberry, lavender, cardamom and best of all, dark chocolate. The traditional way of making Pots de Crème is in a bain marie, a special baking dish filled with hot water and placed in the oven. There are a few recipes out there that prepare it on the stovetop, but personally, the oven method is best. The water keeps the moisture in, resulting in a delightfully creamy and richly textured dessert.
The secret to the perfect pots de creme is in its simplicity, the ingredients are basic (but quality) and the methods are simple. Follow the recipe step by step, and you will create the perfect romantic Valentine dessert to keep your sweetheart dazed!
On a less romantic note, let me make a little disclaimer: quality ingredients are paramount. For the best aphrodisiacal effects (wink wink), you want only quality ingredients, meaning actual 35% cream, not low-fat milk; dark organic chocolate that is 65 perfect or more, not milk chocolate chips. Usually, this dessert is made with white sugar but since I’m avoiding it for health reason, I went with cane sugar instead (as usual) and luckily, it turned out just as great!
The Perfect Whipped Cream for Your Chocolate Pots de Creme
If you still have a whole lot of whipping cream left over, whip up the remaining 1 cup of heavy cream with 2 tablespoons of confectioners sugar and 1/2 teaspoon of vanilla extract with an electric mixer to make the perfect whipped cream to add to the top of your Chocolate Pots de Creme. It will take about 2-3 minutes until the mixture forms soft peaks. Once your petit pots de crème cooled down, spoon some of this whipped cream on top, and finish it off with some raspberries, grated chocolate, cocoa powder and/or little sprigs of mint leaves.
As a final note, I really hope you try this delicious dessert and good luck on your romantic endeavours. Happy Valentine’s Day!
How to Make Chocolate Pots de Creme for Valentine’s Day
Chocolate Pots De Creme is a creamy, smooth, extra rich dark chocolate dessert made with eggs, dark chocolate and milk with a hint of coffee.
- 1 1/4 cup heavy cream or whipping cream (usually 35%)
- 1 cup milk
- 1/2 cup cane sugar
- 3/4 tsp instant coffee
- 1 pinch salt
- 180 gram dark chocolate (60 to 70% cacao)
- 5 egg yolks
- 1 tsp vanilla extract
Prep: Arrange a rack in the middle of the oven, and heat to 350°F. Place 2 large ramekins or 4 (6-ounce) ramekins in a roasting pan or baking dish and set aside.
Prep: Cut the bittersweet chocolate into really small pieces and place it into a large bowl. If you're using sugar cane blocks, cut those into tiny pieces also.
Prep: Separate the egg whites from the yolk. Set the egg whites aside to use into any other food recipes or as a facial mask. Whisk the egg yolks and set it aside for now.
Heat the cream, milk, cane sugar, coffee and a very small pinch of salt in a large saucepan over medium heat, stirring occasionally, until it almost comes to a boil. Do not walk away during this step, cream basically almost comes to a boil or it boils over, creating a giant mess. Remove from the heat and pour over the bittersweet chocolate right away. Let it sit for a minute and then whisk until melted and smooth.
Pour a bit of the cream/chocolate mixture into the whisked eggs, whisking it furiously and constantly as you pour.
Slowly pour the whisked eggs/chocolate mixture into the rest of the cream/chocolate mixture in small streams and stirring constantly to mix everything well.
Divide the mixture among the ramekins or any oven proof small-ish cup you have. Place the ramekins into the roasting pan or baking dish.
Transfer the baking pan to the oven and pour enough hot water in the pan or baking dish so that it reaches about halfway up the sides of the ramekins.
Cover the pan loosely with aluminium foil. Make some holes in the aluminium foil with your fork, about 4, and bake until the edges are set but the centre still slightly jiggly, about 25-30 minutes.
Remove the pan from the oven and uncover. Transfer the ramekins to a wire rack and let it cool to room temperature before chilling it in the fridge for at least an hour. Serve each with a dollop of whipped cream, some raspberries and mint. Garnish with a bit of sliced dark chocolate if you like to add some extra texture.