Chocolate Pots de Crème translates to “chocolate pots of cream” and is pronounced “Poh-duh-krem”. This is just a fancy version of an old-fashioned chocolate pudding. It’s an easy and impressive dessert to serve for company. You can make it in the morning and refrigerate until ready to serve. You can also omit the espresso and brandy and it will still be delicious and kid-friendly.Lee's Kitchen Hints: To make the chocolate shavings, place a piece of chocolate on a small plate. Run a drinking glass under very hot water. Dry off quickly and set upside down over chocolate on the plate. This will warm the chocolate slightly before using a zester to scrape off a few shavings.
4 large eggs
½ cup granulated sugar
Pinch of sea salt
1 cup heavy cream
1 cup half-and-half
12 oz (60 to 70% cacao) bittersweet or semi-sweet chocolate chips
2 t instant espresso powder
2 t vanilla extract
1 T brandy (optional)
Whipped cream, for garnish
Chocolate shavings, for garnish
In a medium saucepan, whisk together the eggs, sugar, and salt.
Add the cream and half-and-half and whisk to combine.
Place the saucepan over medium heat and cook, stirring constantly, until mixture is thickened.
The temperature should read 180 degrees F with an instant-read thermometer.
Turn off heat and add the chocolate and espresso and stir to combine.
Add vanilla and brandy, if using.
Divide the mixture between 8 ramekins.
Add a dollop of whipped cream and a few chocolate shavings.
Refrigerate until ready to serve.