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Quick Pots de Creme recipes

Quick Pots de Creme recipes

This recipe creates a rich, decadent chocolate pots de crème. It involves gently heating cream, melting chocolate, tempering an egg, and then combining these elements before chilling to a luxurious, spoonable dessert. It's relatively quick to prepare with minimal cooking, making it an elegant treat.
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Total Time 2 hours 7 minutes
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 1820.2 kcal

Equipment

  • 1 Small Saucepan For heating the heavy cream.
  • 1 Heatproof Bowl For melting chocolate and combining ingredients.
  • 2 Mixing Bowls One for egg mixture, one for chocolate.
  • 1 Whisk For emulsifying chocolate and tempering eggs.
  • 6 Ramekins or Small Serving Dishes For individual portions of pots de creme.

Ingredients
  

Main

  • 1 cup semisweet chocolate chips
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 teaspoon espresso powder optional
  • 1 large egg at room temperature
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract or 1 to 2 tablespoons liqueur e.g., Kahlua

Instructions
 

  • In a heatproof bowl, combine the semisweet chocolate chips and salt. Set aside.
  • In a separate medium bowl, whisk together the large egg, sugar, and optional espresso powder until well combined and slightly lightened.
  • Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then immediately remove from heat. Do not boil.
  • Pour the hot cream over the chocolate chips in the heatproof bowl. Let stand for 1-2 minutes to allow the chocolate to soften and melt.
  • Whisk the chocolate and cream mixture until completely smooth and emulsified.
  • Gradually add about half of the hot chocolate mixture to the egg mixture, whisking constantly and vigorously to temper the egg and prevent it from scrambling.
  • Pour the tempered egg-chocolate mixture back into the remaining chocolate mixture in the heatproof bowl, whisking until fully combined and homogenous.
  • Stir in the vanilla extract or liqueur until evenly distributed.
  • Divide the mixture evenly among six small ramekins or serving dishes.
  • Cover the ramekins loosely and chill in the refrigerator for at least 2 hours, or until the pots de creme are firmly set.

Notes

For a truly smooth texture, ensure the egg is tempered gradually to prevent scrambling. Heat the cream just until simmering, then pour it over the chocolate and allow it to sit briefly before whisking to ensure complete melting. A high-quality semisweet chocolate will significantly elevate the flavor. Chill thoroughly for at least 2 hours; overnight is ideal for a firm set. Garnish with a dollop of fresh whipped cream and chocolate shavings or a sprinkle of espresso powder for an elegant finish. Adjust sugar to your preference, and consider a dash of orange zest for a vibrant twist.