Just 5 ingredients and 5 minutes of effort will have your guests swooning over these easy Dark Chocolate Pot De Crème. Like a rich, dark chocolate custard this dessert is a total crowd pleaser.
I’m so excited – and I just can’t hide it. I feel like I’ve been waiting an age to share this recipe with you because I just love it so much. Super easy to make, Dark Chocolate Pot De Crème. I promise I’m not making this up.
WHY I LOVE THESE DARK CHOCOLATE POT DE CRÈME
Ummm … whats not to love. Rich chocolate in the form of smooth custard that you can make in 5 minutes with 5 ingredients. Yep, that pretty much sums it up.
Very easy. These are made by mixing ingredients in a saucepan over low heat until it thickens. Pour it into serving glasses and leave to set in the fridge.
Yes these, can be made the day ahead.
Pour them into your serving glasses / bowls immediately, then cover with plastic wrap or place them all in a large airtight container.
I serve these with either amaretti biscuits or, like in these photos, with some soft baked biscotti and a small scoop of vanilla ice cream. A little whipped cream would be lovely too.
OTHER RECIPES YOU MIGHT LIKE
I promise I’m not joking around on this. It’s chocolate – would I joke? No way. This is seriously amazing stuff. My Dark Chocolate Pot De Crème are sublime little chocolate pots that you’ll want to serve to everyone. Still don’t believe me?
- 5 ingredients
- 5 minutes of actual effort
- Super simple dinner party dessert
- They look like they took forever
- Not too many will turn down chocolate
- A make ahead dessert
- They look stunning
- They taste divine
- Ingredients you probably already have
- Eggless too (just in case that’s your thing)
Did I miss anything? Only that they’re also incredibly difficult to get wrong.
How to make pot de crème
These chocolate pots take 5 ingredients (in case you missed it) – Sugar, flour, chocolate, cocoa and milk – just add them all to a small saucepan and whisk them together. (Tip – use any cocoa you like but I use Dutch Processed Cocoa to get that really dark colour).
Turn the heat on low and slowly melt the sugar and chocolate while stirring. I use a whisk to stir but you don’t actually want to whisk this (ie don’t add air) – you just want to slowly stir it, to stop anything sticking to the bottom. I find the whisk breaks up the flour and cocoa easier.
Once everything is melted, continue to whisk it gently while until it thickens up. This should only take another 3-4 minutes but you’ll know it’s ready when you lift the whisk or spoon and dribble some over the top – it should take 2-3 seconds to disappear.
Now immediately pour it into your serving dishes. I used cute little coffee glasses but you could use tea cups, coffee glass like these, mini preserving jars (these 220ml weck jars are my faves), ramekins – anything really.
It’s all about choice
You have a choice at this stage. Skin or no skin?
If you don’t want a skin (or dry top), make sure the plastic wrap is pressed to the surface of the custard. I don’t worry as I always top mine with cookies and ice cream so you can’t see the very thin skin that develops. However, if you do press the wrap to the surface, when you peel it back you may no longer have a nice smooth surface. Again, you can just cover it with toppings though, so it really comes down to whether that dry top (which is extremely thin – not even a millimetre) is something you do or don’t like.
How to serve these Dark Chocolate Pot De Creme
I serve mine just like this. I’ve found these super yummy soft baked biscotti which are chocolatey and filled with choc chips and hazelnuts and then a tiny little ball of ice cream. In actual fact, I put some biscotti in the base of my glasses too then pour the custard over the top. This, to me, is perfection. I’ve also use amaretti in the past and they give a nice crunch but some people aren’t lovers of the intense almond flavour they add.
When you’re planning a dinner party or get together, and you want to hear those oohs and aaahs that the most gorgeous of desserts can elicit, this is the treat to serve. Your guests will think you spent hours designing this elegant little dessert. Sssssshhhh! I won’t tell if you won’t ?
- 55 g /1/2 cup / 1.9oz unsweetened cocoa
- 50 g / 1/4 cup / 1.8oz dark (70%) chocolate
- 1/4 cup plain (all purp) flour
- 1/2 cup /100g / 3.5oz sugar
- 2 cups whole (full cream) milk
- cream, ice cream and / or soft biscotti to serve
- If using, add some soft biscotti or amaretti, slightly crumbled to the bottom of each serving glass or dish.
- Place all ingredients in a small saucepan over low heat. Whisk the ingredients together then heat, whisking occasionally until the chocolate has melted and the sugar has dissolved.
- Now continue to heat on low, whisking constantly but gently until the mixture thickens. It will turn into a thick custard.
- Immediately pour the custard evenly among 4 serving glasses (you can strain it first if you're worried there may be lumps). Tap the glasses gently on the bench top to level them out Cover with plastic wrap, then place in the fridge for 2 hours before serving.
- Add toppings of choice right before serving.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- If you don't want the tops to dry out, then press the plastic wrap right to the surface, however, this will result in a top that's not smooth when you peel back the plastic wrap.
- I serve my Dark Chocolate Pot De Creme in coffee glasses like these.
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