Spicy Chocolate Pots de Crème

Chocolate Pots de Crème is a perfect treat for chocolate lovers. I love making these creamy treats for special occasions or simple indulgent moments.

Spicy chocolate pots de crème recipe

Chocolate pots de crème is a classic French dessert. It’s also one of the best chocolate desserts worldwide. The treat is characterized by its rich, creamy, silky smooth texture and deep chocolate flavor. 

“Pots de crème” means “pots of cream.” The dessert includes cream, eggs, and sugar. Chocolate was added to the recipe later to create the version today.

I decided to make a Mexican-inspired dark and spicy chocolate pot de crème. To this base, I added Peruvian dark chocolate, ginger, and dried chilies for extra depth and spice.

I used the bain marie technique for this dessert. It ensures a smooth and silky texture. With minimal effort, you can create a dessert perfect for a dinner. This is how to make chocolate pot de crème.

Dark and Spicy Chocolate Pots de Crème

Mexican-inspired chocolate baked custards. A luxurious French custard dessert that combines intense dark chocolate with a subtle kick of spice.

4.50 from 2 votes

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine French, Mediterranean

Servings 4

Calories 361 kcal

Ingredients

  

1x2x3x

• 3 egg yolks
• 3 tbsp caster sugar
• 300 ml double cream reserve 50ml for cream topping
• 125 ml milk
• 75 g quality dark chocolate minimum 70% cocoa solids
• 1 tsp ground ginger
• 1/2 tsp ground dried chillies
• 1 tbsp icing sugar for cream topping

Instructions

 

• Preheat the oven to 150^oC and have ready 4 ramekins and a roasting tin.
• Sift caster sugar and whisk together with the egg yolks until frothy.
• Break the chocolate into small pieces and place in a saucepan with 250ml of the cream, all the milk and the spices. Set over a low heat and stir continuously until the chocolate has melted and the mixture is warmed through. Remove from heat and allow to cool slightly.
  
• Boil the kettle.
• Give the egg mixture another whisk, then pour in a small amount of the cream mixture, whisking all the time. Slowly add the rest of the cream mixture, continuing to whisk.
• Pour the mixture into a jug, then fill each ramekin.
• Place ramekins into the roasting tin and carefully pour the hot, just boiled water from the kettle into the tin around the ramekins. Fill to about halfway up the ramekins – this will ensure an even bake.
• Put into the center of the oven and bake for about 45 mins, or until the custards are set but still with a jiggle. The centers will continue to set as they cool.
• Remove from oven and transfer ramekins onto a wire rack to cool.
• Place in fridge to chill and set completely for 1-2 hours or overnight.
• Spoon onto the custards, then sprinkle with finely chopped flakes of dark chocolate.
• Grab a spoon – or if you have great restraint, save until after the main course.

Notes

To store, securely seal them and store them in the refrigerator for a maximum of 3 days. Freezing is not advisable, as this can compromise its exquisite texture and flavor.

Nutrition

Calories: 361kcalCarbohydrates: 16.4gProtein: 4.9gFat: 30.8gSaturated Fat: 18.4gCholesterol: 155mgSodium: 35mgFiber: 1.8gSugar: 14.6g

Keyword baking recipes, chocolate dessert, French recipe, homemade dessert, vegetarian recipe

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Pairing suggestions

Chocolate pots de crème is elegantly paired with various accompaniments and beverages.

1. Drinks
   • Chocolate martini echoes dessert flavors.
   • Espresso martini enhances chocolate sweetness.
   • Coffee balances dessert sweetness.
   • Red wine complements chocolate richness.
   • Tawny Port balances dessert bitterness.
   • Sparkling wine cuts through pots de crème richness.
   • Stouts enhance the dessert’s depth.
2. Accompaniments
   • Whipped cream adds light contrast to dense chocolate.
   • Fresh berries provide refreshing tartness to balance chocolate richness.
   • Chocolate shavings enhance flavor and add decoration.
   • Salted caramel introduces a sweet-salty balance.
   • Chopped nuts add crunch to contrast pots de crème’s smoothness.
   • Mint sprigs provide color and herbal freshness.

Variations

Here are several variations of this luxurious chocolate pots de crème:

1. Liqueur infusion adds liqueur, such as Grand Marnier, to the mixture for complexity. This enhances the flavor profile.
2. Herbal and spiced variations infuse cream with lavender, rosemary, or spices like cinnamon. Strain solids before combining with chocolate.
3. Citrus zest adds lemon or orange zest to cream for a refreshing citrus note. This complements the chocolate’s richness.
4. Nutty touch blends finely chopped nuts, like hazelnuts, into the mixture. It can use nut-flavored chocolate for texture.
5. Vegan chocolate pots de crème replaces egg yolk with coconut oil for vegan-friendly desserts. Coconut oil solidifies the dessert during chilling.

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