Chocolate Pot De Crème (Custard)

Chocolate Pot De Crème (Custard)

What is Chocolate Pot De Crème?

Well it’s just as close to how it sounds. Chocolate Pot De Crème is a French custard dessert that was suspected to emerge around the 1700’s. Translated into English it stands for “Chocolate Pot of Cream.” Custard are decadent creamy goodness.

Baked and stirred are the two cooking methods used to create a custard. Common ingredients in a custard are egg yolks or whole eggs, milk, and sugar. The coagulation of egg proteins is what thickens the liquid used. When baked, a water bath (bain marie) with a temperature of no higher than 212°F (100°C) processed is utilized. It creates structure and protect the eggs from curdling. The finish product is firm enough to slice unlike stirred custard which is creamier and softer in texture.

Ingredient Choice

Heavy whipping cream:  Adds body and creamy richness to the custard.

Bittersweet chocolate : It is a Ghirardelli brand that contain 60 % cocoa solid. Gives a deeper chocolatey flavor.

Semisweet chocolate: Ghirardelli brands was used in this recipe. It gives a sweeter taste and contribute to my reasoning to reduce the granulated sugar.

Granulated sugar: Brings slight sweetness tying in with the bittersweet chocolate.

Extract: Pure vanilla enhances the flavors of the chocolate.

Coffee concentrate: Ties in with the chocolate enhancing the essence and flavors. I used Choke Full O’ Nuts brand, original which is caffeinated and strong in flavor. Equal parts water and coffee in an airtight jar, place in fridge for 12 hours, strained then you have your end result.

Eggs: The yolks is used as the thickener in this recipe. The more eggs used the creamer and richer the end result.

Avoiding Contamination

Due to eggs being a high protein food it can create an environment for bacteria such as salmonella. Foodborne illness is surely not what we want at any point. Here are a few things you can do to eliminate/reduce the chances.

  • Prior to starting recipe and definitely after separation of egg, thoroughly wash your hands for at least 20 second.
  • Be sure all utensils being used are clean.
  • Take great care as not to allow contact between raw egg on inside and eggshell exterior, during the separation process.
  • Never store cooked or uncooked custard at room temperature. This will create a breathing ground for bacteria to double in growth within temperature danger zone of 40°F to 140°F (4°C-60°C).
  • If not eating right away, chill end result by placing over an ice bath. Be careful not to get any water from the ice bath into the custard. Or place it directly in the refrigerator at 40°F (4° C) or below.

Chocolate Pot De Crème (Custard)

A baked custard that has a deep rich chocolate flavor. It’s slightly sweet and decadent yet not overpowering in flavor. Make you crave for the next taste after each bite and lick off your spoon.
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Prep Time 8 minutes
Cook Time 33 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours 11 minutes
Course Dessert
Cuisine French
Servings 2

Ingredients
  

  • 4 fl. oz (120 ml/ ½ c.) heavy whipping cream
  • 6 oz (168 g) bittersweet chocolate   (brand Ghirardelli 60%)
  • 3 oz (84 g) semi-sweet chocolate (brand Ghirardelli)
  • 1.75 oz (50 g) granulated sugar
  • 2 Tbsp (30 ml) coffee concentrate
  • ½ tsp (2.50 ml) pure vanilla extract
  • 2 large egg yolks

Instructions
 

  • Position rack in middle of oven. Preheat oven to325°F (160°C).
  • Using separate bowls, separate egg whites from the yolk. Stir once, then set aside egg yolks (Store egg whites to make an omelet or souffle).
  • Place on low medium heat, a medium pot, add heavy whipping cream and allow to simmer. Once it starts simmering slightly (small bubbles will appear around the inner rim in approx. 3 minutes). Add bittersweet chocolate, semisweet chocolate, and sugar, stir until chocolate melts. Do not let the mixture boil. Turn off and remove melted chocolate mixture from the heat.
  • Add the coffee concentrate and pure vanilla extract to chocolate mixture.
  • Next add slowly by whisking into the egg yolk about 2 tablespoons of chocolate mixture to temper the eggs. Slowly whisk in the remaining chocolate mixture. (Make sure to constantly mix as you pour and do so slowly. Pouring hot liquid fast with egg yolks can cause them to potentially become scrambled). You will see that the mixture will thicken slightly as you stir.
  • Pour chocolate custard into the ramekins. Before placing ramekins in a deep dish pan or hotel pan lay a sheet of paper towel on the bottom (keeps ramekins from sliding around). Then add hot water reaching halfway up ramekins sides.
  • Place pan in the oven and bake custards for approximately 35 minutes. They should be set at the center, firm and smooth when done.
  • Take pan out of oven, then remove ramekins from water bath. Allow to cool for about 10 minutes then place chocolate custards in refrigerator until completely chilled (approximately 1 hour 20 minutes). Serve it in its simple form or garnish with whipped cream and shaved chocolate shavings.

Tips

  • If reheating, do so in 15 seconds increments by microwave. Or just leave at room temperature (68°F to 72°F) for approximately 20 minutes before diving in.
  • To avoid curdling or watery custard: Make sure to maintain temperature as custards are not to be baked at too high temperature. Monitor the time length as this can lead to overbaking.
  • Avoid using milk chocolate as your custard wont set properly. Better to choose chocolates with a minimum of 60% cocoa solids which produces a smoother textured end result.

Storing

Fridge: Cover chocolate custard by lightly pressing plastic on its surface. Label with name, date made, and discard date (of 3 days). Then place inside refrigerator at 40°F (4° C) or below.

Freezer: Doing so is not advised as it changes the texture of the custard. But it can be done by lightly pressing plastic on custards surface. Then tightly wrap with aluminum foil and place in an airtight container. This reduced the chance of frostbite. Label with name, present date, and discard date (of 2 months). Then place in the freezer at 0° degrees or below.

Purchasing

All ingredients can be found at the local supermarket located in the baking aisle. That would include bittersweet chocolate, granulated sugar, pure vanilla extract, and semisweet chocolate. The heavy whipping cream and eggs can be located in the dairy section. You can use your brand of coffee, which I would go with something that has a strong flavor.

This decadent deep rich chocolatey goodness make your mouth salivate for more. You can make this dessert ahead of time. Perhaps prepare it for date night or just a night while enjoying some selfcare. Why resist your temptation of the delight a desert can bring your palate.