(This article appeared in the Summer 2020 issue of Pastry Arts Magazine)
Here’s a classic, and one of my favorite desserts. It really showcases the chocolate in its purity. Using recycled yogurt glasses or Weck glasses can give it a nice homey style. I like to use vanilla sugar in the Chantilly crème, and depending on the chocolate used, a very light dusting of smoked cinnamon powder between the custard and the Chantilly crème layer is also nice. Just remember – a little goes a long way.
Yield: 4-5 servings
Chocolate Pots de Crème
- 240 g whole milk
- 240 g heavy cream
- 80 g egg yolks
- 12 g granulated sugar or vanilla sugar
- 1g kosher salt
- 193 g Eclat Chocolate 70%, finely chopped
- Slowly heat milk and heavy cream to a light simmer in saucepan over medium-low heat. Meanwhile, whisk the egg yolks, sugar, and salt together in a medium mixing bowl until incorporated.
- Slowly pour 50% of the hot milk-cream mixture into the egg yolk mixture while continuously whisking. Pour the incorporated mixture back into the original pot. Whisk to combine. Return the pot to the stove over low heat and continuously stir until thermometer reaches 185˚F (85oC). Remove from heat and immediately add the finely chopped chocolate to stop the cooking process. Gently whisk all ingredients until the surface has a nice shine. The end result should have a pourable consistency. Optional: Use immersion blender to blend mixture to ensure a lighter final texture and that the chocolate is completely emulsified.
- 200 g fresh whipping cream
- 25 g granulated sugar or vanilla sugar
Combine cream and sugar and whip by hand with whisk or with electric mixer fitted with whisk attachment until cream forms very soft peaks. The less whipped the cream is, the easier it will be to fill without air pockets.
- Smoked ground cinnamon
- Block of chocolate, for grating
- Carefully pour the chocolate mixture into individual glass containers. Cover and chill until set, at least 3 hours.
- Sprinkle a very light dusting of smoked cinnamon powder over the custard. Put Chantilly Crème into piping bag, then pipe on top of the chocolate custard, staying in the middle of the container so it flows evenly across the surface and moves up the sides of the glass. This will create the least amount of air pockets. Slightly overfill and remove excess with offset spatula for a flat surface at the rim. Keep refrigerated until 15-30 minutes before service. Allow to warm up slightly to increase flavor and consistency. Garnish with block chocolate grated over the top using a Microplane grater before serving.
Photos by Christopher Curtin