Rich and deliciously smooth, even the busiest of cooks has time to make this quick dessert. Pots de crème (prounounced poh-duh-KREHM), is French for “pot of cream”. Unlike traditional recipes for pots de crème which require baking in a water bath, this simplified version cuts out that step. The pudding cooks quickly then needs to chill for an hour or so in the refrigerator.
Use the best chocolate chips you can find. My favorite is Guittard brand chocolate chips because they are smooth, high quality and really delicious. For this recipe, I used ¼ cup of Guittard Semisweet Chocolate Chips and ¼ cup of Guittard Extra Dark Chocolate Chips. If you can’t find bittersweet chocolate chips, use good quality semisweet chocolate chips.
Garnish the pots de crème with a dollop of freshly whipped cream and fresh berries, or enjoy as is! It’s perfect for Valentine’s Day or any time you need a quick dessert that only makes a few servings.
Bittersweet Chocolate Pots de Crème
-recipe from Fine Cooking Magazine (February/March 2011)
This quick version of a classic French pudding comes together on the stovetop in minutes and then chills during dinner. Makes 2 servings.
1/2 cup half-and-half
1/4 cup whole milk
2 large egg yolks
1/2 cup bittersweet chocolate chips
2 Tbs. granulated sugar
Heat the half-and-half and milk in a small saucepan over medium heat until scalding hot. Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs.
Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute. Remove from the heat and add the chocolate chips, sugar, and a pinch of salt; whisk until melted. Strain through a medium-mesh sieve into a medium bowl. Divide the mixture between two 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour.