I’m joining a few friends to share our favorite dessert recipe for Valentine’s Day. When I started thinking about what I wanted to make, I had a few ideas in mind. It had to be chocolate, of course. And French, I mean, what’s more romantic than anything French? So I decided chocolate pot de creme with a dollop of whipped cream.

Ingredients + Guittard Chocolate

Pot de crème is an easy dessert and requires only five ingredients. Since there are so few ingredients and chocolate is the main ingredient, it has to be of good quality. I always use Guittard Chocolate. It’s available at my local grocery store and Whole Foods.

How to Make Pot de Crème

Staub Cocottes

I love using individual Staub cocottes. It makes any dish or dessert just a little more special. This dessert can be made ahead, which definitely makes it a great dessert for dinner parties. Make them the day before, refrigerate them, and then make some whipped cream to add just before serving. I added a little shaved chocolate, not that it needed it, but I think it looks pretty!

How to serve them to make it a little special for Valentine’s Day.

To make these little desserts a little more special, I wanted to add a little something. I looked in my drawer and saw the red-and-white-checked napkins I picked up at Monoprix last December. I placed them on small white Apilco plates as sort of a coaster to keep the Staub cocotte from slipping when transferring from the kitchen to the table.

I added a little French-inspired ribbon to each lid. It’s the same ribbon I use for SHOP MOST LOVELY THINGS. This dessert is rich and creamy, and served this way, it was a big hit! If you don’t have individual pots, you could make them in ramekins or in little French cups like Duralex Picardie glasses. Pot de Crème is baked at a fairly low temperature, and in a water bath (bain-marie), so the tempered glass will not break.

Here is a video showing how easy it is to make chocolate pot de créme.

Chocolate Pot de Crème

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I love this rich, chocolately French dessert that can be made ahead!

Author: annie diamond

Ingredients

Scale

1 cup heavy cream
1 cup whole milk
5 large egg yolks at room temperature
6 ounces bittersweet chocolate, chopped
1/3 cup sugar
1/2 teaspoon salt

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Instructions

Preheat oven to 325º.
Heat the heavy cream and milk in a small saucepan until small bubbles form along the edge. Add the salt, then remove from the heat.
In a large bowl, whisk the egg yolks, then whisk in the sugar.
Pour the warmed heavy cream and milk over the chopped chocolate.
Allow to sit for a moment for the chocolate to begin to melt, then slowly whisk until completely combined.
Slowly add the chocolate mixture to the egg mixture. Whisk gently to combine.
Strain the chocolate through a mesh sieve to remove any clumps.
Place six individual ramekins or cups in a baking dish with sides, and divide the chocolate mixture among them.
Pour hot water into the baking dish just until the water reaches about halfway up the ramekins or cups.
Cover with foil and carefully place in the oven, and bake for 30 to 35 minutes. When done, they will still be slightly jiggly in the center.
When cups are cool enough to handle, remove to a cooling rack.
Refrigerate for several hours.
Just before serving, let the pot de crème come to room temperature for 15 minutes, then whip some heavy cream with a little powdered sugar.
Add a dollop to each pot de crème and shave a little chocolate on top.
Bon Appétit!

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