A smooth, rich and creamy chocolate dessert needs no introduction. This traditional French dessert is quick, easy and delicious and perfect when you need a little treat.
When searching for a dessert recipe, these are important considerations: Is it easy, is it delicious, and really, for many people, is it chocolate? Yes to all!
Whether you are preparing for Thursday night dinner or a full blown holiday meal, you will want to include this no bake dessert. These chocolate pots are so simple to make, requiring few (6) ingredients, no baking and absolutely no preparation. This dessert only takes 3 steps, can be made ahead of time, and keeps well in the refrigerator for several days.
But, let's talk about the flavor. The delicious dark, rich deep chocolate has a taste of it's own, and this custard like dessert is creamy, silky and smooth. Using 3 inch ramekins for each serving provides just the right size portion to calm any chocolate craving sweet tooth. The challenge is definitely to eat just one.
Are you convinced? Let's get started.
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Ingredients
sugar
70% Dark Chocolate bar - broken into 1” pieces
salt
egg yolks
cornstarch
half and half
vanilla extract
Optional garnish
fresh raspberries
Crème Fraiche
mint sprig
Pirouline wafers
crushed hazelnuts
Instructions
- Place saucepot on stove and set to low heat. Add sugar, cornstarch, salt and stir. Add ⅓ cup of milk and stir to a pasty consistency.
- Add eggs, vanilla, and the rest of the milk and stir until mixture thickens. Do not rush the heat here, keep stirring until the mix becomes a rich and golden sauce. Stir in chocolate until melted and the gold color disappears.
- Pour into 3" (4 oz) ramekins or small cups. Refrigerate for 2 hours.
Garnish according to your personal taste with berries, nuts, mint or creme.
Substitutions
If you are not a fan of dark chocolate, you can absolutely substitute milk chocolate, or white chocolate, but know that you won't enjoy that rich dark chocolate flavor that traditional chocolate pots offer.
Sour cream is the most common substitute for crème fraîche, since both have a slightly sour taste and are cultured. You can substitute an equal amount of sour cream for crème fraîche in just about any type of recipe.
Variations
Variations of this recipe can be found in what you use to garnish the dessert. Many people just enjoy the chocolate pot, without any garnish. Others prefer to add whipped cream or sour cream. Here, we used raspberries, hazelnuts, wafers and a touch of mint. Yes, we like our dessert all decked out.
Storage for Chocolate Pots
Chocolate pots require 2 hours of refrigeration to allow the mixture to set and achieve a custard consistency. You can make these chocolate pots in advance, and serve them to guests when entertaining, or include them in your holiday menu planning. The great news is, they are ready, in the refrigerator whenever you need them, so planning not required.
Top tip
The most important tip when preparing chocolate pots is to cook the ingredients on low heat, stirring gently. You do not want scrambled eggs.
If you make this recipe, tag us @foodiechefteam on Instagram and Pinterest!
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