Chocolate Pots de Créme with White Chocolate Whipped Cream

These make-ahead Chocolate Pots de Creme are silky, creamy chocolate goodness! Only six ingredients are required for a simple custard that’s easy to prepare. It’s topped with a White Chocolate Whipped Cream for extra decadence!


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:

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5 from 3 votes

Chocolate Pots de Créme with White Chocolate Whipped Cream

These make-ahead Chocolate Pots de Creme are silky, creamy chocolate goodness! Only six ingredients are required for a simple custard that's easy to prepare. It's topped with a White Chocolate Whipped Cream for extra decadence!
Course Dessert
Cuisine French
Keyword chocolate pots de creme
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 4oz ramekins
Calories 520kcal

Ingredients

For the Pots de Creme:

  • 1 cup heavy cream
  • 1/4 cup milk
  • 3 oz bittersweet chocolate chopped
  • 1/4 cup sugar
  • 4 egg yolks
  • 1 tbsp amaretto optional
  • 1/2 tsp vanilla extract

For the White Chocolate Whipped Cream:

  • 1 oz white chocolate melted
  • 1/3 cup heavy cream
  • 1 tbsp confectioner's sugar

Instructions

  • Preheat the oven to 325 degrees F.
  • To make the pots de creme, bring the heavy cream and milk to a bare simmer in a saucepan set over medium heat.  Do not let it boil. 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 four 4-ounce 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!

Nutrition

Calories: 520kcal | Carbohydrates: 36g | Protein: 6g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 257mg | Sodium: 54mg | Fiber: 1g | Sugar: 33g