Before I start my little blurb on my chocolate pots de créme, I wanted to link to a short interview I did at Chop Biscuit with Danny of the Panera Bread innovation team. During the brief times I’ve talked to Danny on the phone, I’ve been really impressed and excited by the forward thinking and innovative ideas that some genius people on this team have thought up, and I can’t wait to see where it all goes. The food world has changed a ton over just even the past 5 years, who knows where we’ll be in another 5!
On to these chocolate beauties. I hardly think I even need to say anything, since the photo really does all the talking. Pot de créme is a delicious little custard dessert that can pretty much be made in any flavor. Today it’s bittersweet chocolate topped with a white chocolate whipped cream, and it’s just silky creamy heaven. And according to my grandma, I always say “it’s really easy” about all my recipes, but I really do think this is pretty easy! Here’s how:
Makes four 4oz ramekins
Pot de Créme Ingredients:
1 cup heavy cream
1/4 cup skim milk
3 oz bittersweet chocolate, chopped
1/4 cup sugar
4 egg yolks
1 tbsp amaretto liqueur (optional)
1/2 tsp vanilla extract
White Chocolate Whipped Cream:
1 oz white chocolate, melted
1/3 cup heavy cream
1 tbsp powdered sugar
Preheat the oven to 325 degrees F.
Bring the heavy cream and skim milk to a bare simmer in a saucepan set over medium heat. Remove from the heat, and stir in the chocolate. Whisk until combined.
In a large bowl, whisk to combine the sugar, egg yolks, amaretto, and vanilla. While constantly whisking, slowly drizzle in the chocolate cream.
Once it is fully whisked in, strain the entire mixture in case you scrambled any egg. Pour the strained chocolate custard evenly into ramekins, and place in a 9×13 baking dish. Cover each ramekin tightly with foil, and add enough hot water to come halfway up the sides of the ramekins. Bake for 45 minutes, until set, but still jiggly.
Remove the ramekins from the water bath and chill for 3 hours in the refrigerator.
To make the white chocolate whipped cream, whip the heavy cream and powdered sugar to soft peaks, then fold in the melted white chocolate. Dollop onto the chilled pots de creme. Enjoy!
Click here for the printable recipe.