Easy Chocolate Custard (Pot de Crème)
Easy Chocolate Custard (Pot de Crème) is a smooth, make-ahead chocolate dessert made with simple ingredients and a blender for an ultra-creamy texture.
Servings: 5 servings
Equipment
- blender
Ingredients
- 6 ounces high quality semi-sweet chocolate chopped*
- 1 cup whole milk
- 2/3 cup heavy cream
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract
For the whipped cream topping:
- 3/4 cup heavy cream
- 1 tablespoon confectioners' sugar
- Optional chocolate shavings for serving
Instructions
- Add the chopped chocolate to the blender.
- In a medium saucepan set over medium heat, whisk together the milk, cream, egg yolks, sugar and salt. Cook, stirring constantly with a heatproof spatula until the mixture is thickened and almost boiling, about 6 to 8 minutes. The mixture should be thick enough to coat the back of a spatula or wooden spoon.
- Remove from the heat and stir in the vanilla.
- Pour the warm mixture over the chocolate in the blender. Let rest 2 minutes to allow the chocolate to melt.
- Cover and hold the lid with a thick kitchen towel. Blend until smooth, scraping down the sides of the bowl as needed.
- Divide the chocolate mixture between 4 to 5 ramekins or small cups. Refrigerate until set, about 2 hours. Top with whipped cream and shaved chocolate, if desired.
- To make the whipped cream, whisk the heavy cream in a large mixing bowl until soft peaks form. Add the sugar and whisk until stiff peaks form.
Notes
- Use a good-quality chocolate bar, not chocolate chips, for the smoothest texture.
- A blender gives the silkiest result, but an immersion blender can work if needed.
- The custard will look loose when warm and firms up as it chills.
- This dessert needs at least 2 hours in the refrigerator before serving.
Nutrition
Calories: 547kcal | Carbohydrates: 33g | Protein: 7g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 246mg | Sodium: 114mg | Potassium: 322mg | Fiber: 2g | Sugar: 26g