A French Pot of Chocolate Gold (Photos and details coming soon!)

Chocolate Pot De Crème 

I don’t usually indulge in dessert after a meal out, but the allure of the chocolate Pot de Crème at the French bakery next door was too tempting to resist when I saw it on the menu of their joint café.

For those unfamiliar with this classic French dessert, it combines the best of chocolate mousse, fudge, and a chocolate torte, baked in a diminutive “pot” with a swirl of whipped cream and dark chocolate slivers on top. As my spoon delved past the cream, it plunged into a velvety, dense well of delight. So rich and heavenly was it, that I found myself slowly licking my spoon the way one savors Nutella or peanut butter straight from the jar. 

“This,” I thought, “I have to learn how to make.” A quick Google search later, I stumbled upon a classic recipe and never imagined it would be so delectably easy to create a pot of chocolate gold. In France, this dessert is considered a custard; however, I would argue it’s denser than any custard I’ve ever tasted.

Traditionally, this French dessert is baked in a petite, decorative ramekin that resembles a teapot and stands only about three inches tall. I understand why less is more in this instance because this dessert is so rich and satisfying that a tiny pot is all you need. 

After a stop at the store for a semi-sweet dark chocolate bar, heavy cream, eggs, and sugar, I got to work in my kitchen. I added more chocolate than the recipe called for, but I tend to “tweak” recipes according to my mood, and I’m always in the mood for more chocolate. Another adjustment involved adding some orange zest (I figured the French wouldn’t mind). Orange and chocolate—a match made in Heaven. While the chocolate melted into the cream, I whisked the egg yolks and sugar into foamy goodness. I combined them slowly and poured the mixture into little ramekins before placing them in the oven for 30 minutes in a water bath. 

I had just enough heavy cream left to whip for the topping and couldn’t wait for them to cool so I could taste my triumph. They were perfect. Perhaps not as perfect as the ones I enjoyed at the French café, but that experience may have been enhanced by the French Bordeaux and the quaint atmosphere of a sidewalk café. 

It’s almost Christmas, and we’re all scrambling for the perfect gift and that unique tasty treat. Try your hand at a Pot de Crème (“poe-duh-krem,” for those, like me, who don’t speak French). Disposable ramekins are easy to find if you’d like to give them as gifts. Or you can find real Pots de Crème custard cups and make them extra special and truly authentic. Gifts from the heart are the best gifts, and I say gifts from the heart to the stomach are even better. 

Recipe 

1 2/3 cup heavy cream 

6 ounces of semi-sweet dark chocolate (You can use a roughly chopped bar or chocolate chips. The quality of your chocolate makes all the difference.) 

4 large eggs yolks  

1/3 cup of raw sugar 

Pinch or two of salt 

Zest of 1 orange, optional   

Whip cream, chocolate shavings, or cinnamon for serving 

Steps in Pictures