Rich, silky, and deeply chocolatey, this Chocolate Pots de Crème recipe transforms simple ingredients into an elegant dessert. First, the smooth custard is gently baked until just set, then chilled and finished with whipped cream. Finally, fresh blackberries, mint, or flaky sea salt add a beautiful final touch.
Pair Janus Pinot Noir with Chocolate Pots de Crème Dessert
“The Janus is our flagship and my personal favorite every vintage. The fruit for this wine is 90% from the sub AVA of the Willamette Valley called the Eola-Amity Hills that greatly benefits from winds off the Pacific Ocean creating cool summer nights, better acid retention, and longer hang time, all of which contribute to the concentration and complexity of this elegant Pinot Noir. The ripe red cherry, pomegranate, and hint of sassafras flavors, combined with bright acidity, therefore make this a perfect wine to pair with the creamy texture of a delicious chocolate pots de crème.” – Janie Brooks Heuck, Managing Director, Brooks Wines
Meet representatives of Brooks Wines at Santa Fe Wine & Chile Fiesta! They will be present at: Reserve Tasting and Silent Auction (September 24), The Terrace Social: A Bougie Brunch (September 25), and Fiesta Grand Tasting (September 26).
Print
Chocolate Pots de Crème Recipe: Rich & Creamy Dessert
- Yield: Makes 6 x 4 oz ramekins 1x
Description
Served cold with whipped cream, blackberries, mint, or sea salt, they make a simple and elegant dessert.
Ingredients
- 11/2 cups heavy cream
- 3/4 cup whole milk
- 1/2 tsp instant espresso powder
- 6 oz of dark chocolate chips
- 6 large egg yolks
- 2 tbsp sugar
- 1/2 tsp vanilla
- To garnish, softly whipped cream, blackberries, mint, or a sprinkle of flaky sea salt.
Instructions
- Preheat oven to 325 degrees.
- Place the heavy cream, whole milk, and espresso powder in a small saucepan.
- Bring to a boil, remove from the heat, add the chocolate chips, and stir until melted.
- In a bowl, whisk together the egg yolks, sugar, and vanilla. It’s helpful if you use a bowl with a lip or a 4-cup or larger measuring container as it makes it easier to pour into the ramekins.
- Very slowly, pour the chocolate mixture in a thin stream into the egg yolks whisking the entire time. If you pour too quickly, you risk cooking and curdling the eggs.
- Divide the mixture between the six ramekins. Cover each ramekin with a small piece of aluminum foil. This will help produce a creamier consistency and a smoother top.
- Place the six filled ramekins in a rectangular casserole dish and carefully pour boiling water around the ramekins – about halfway up the sides.
- Carefully place the casserole dish in the preheated oven. Check the ramekins after 35 minutes. The outer edge should be set but the center should still be wobbly. If it’s not ready, return them to the oven for another 5-10 minutes.
- Remove each ramekin from the hot water bath, take off the aluminum foil, and allow to cool. Once cool, place in the refrigerator covered. Serve cold with your choice of garnishes.
About the Recipe Author
Julia Platt Leonard is Regional Editor for TABLE Magazine’s New Mexico edition, covering Santa Fe’s food, shopping, and community scene. A graduate of the Cambridge School of Culinary Arts, she has worked as a pastry chef, food consultant, and television reporter, and is co-founder of the Santa Fe International Literary Festival. She is the author of the novel Cold Case (Simon & Schuster) and has written for publications including The Independent. Reach her at julia@tablemagazine.com.
About the Photographer
Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com.
Wine Pairing by Janie Brooks Heuck, Managing Director, Brooks Wines
Subscribe to TABLE Magazine‘s print edition.
