Authentic Chocolate Pot De Crème

Hello! Pot de crème...mmmm... a rich, chocolatey, silky smooth dessert. Is it delicious? Yes. Is it amazing? Yes. Am I making myself want to eat these pictures?! Yes. Would I share it? Maybe... Pot de crème translates to "pot of cream" which -in my opinion- hardly gives it the gloriousness it deserves! Yes yes, I may be a little excited... just a little. It originates from France, created as a filling for tarts or pies. But as time grew on, the crust was eliminated and became "pot de crème". They are named this for the little porcelain pots that are typically 3 inches tall. As a child, my parents and I would often go to a restaurant that served this. So, I had to put on my best French accent if I wanted to order one! We would always get three spoons and share one, so I have fond memories of this dessert, it earning the place as a favorite of mine! We became friends with the chef and she shared some secrets to deliciousness... so, without further ado... *dramatic reveal...*

For the Pot De Crème:

• 3 1/2 cups of whole milk
• 1 cup heavy cream
• 1/2 cup cornstarch
• 1 1/2 cups sugar
• 6 tablespoons unsweetened cocoa powder
• 2 shots espresso (or coffee)
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 6 oz bittersweet chocolate
• 6 whole eggs

For the fresh whipped cream topping (optional):

• 2 cups heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon orange extract (you can substitute for vanilla extract, I’ve used both in the past but think orange gives a nice complementing flavor to the chocolate!)

In a mixing bowl mix together your eggs, cocoa powder, salt, sugar, and cornstarch. Set aside. I love pot de Crème, it is rather hard to beat! You can egg-nore me for eggspressing my eggceptional puns! I fried to stop, but I’m just trying to crack you up!:)

In a large pot mix together the milk, heavy cream, vanilla, and espresso together on medium heat until it begins to simmer. I udderly love making this recipe... Am I milking it with the puns at this point? Sorry, I just seem to have a latte to tell!

Scoop a bit of your hot mixture into the egg mixture and whisk together to temper the eggs. Pour the rest of the egg mixture into the milk mixture and whisk continuously on medium heat until it is thickened to the consistency of whipped cream or custard. Once again, I am just pudding it out there that it is butter (better) to pay attention to the mixture, it is very needy. Hmmm, it just o-curd to me that I have many jokes. Feel free to just skim past them!

Add in your bittersweet chocolate until combined then turn off the heat. I hope that you at least snicker at some of these jokes. I have bean thinking about more jokes...

In two batches, pour half of your mixture into the blender and blend thoroughly (same with the second batch). Then, transfer to small cups, bowls, jars or whatever plating device you prefer. I used small cups and it made for 12. The first picture is of when it was not blended, the second it had been blended and smoothed.

Once in cups, store in a fridge up to 6 hours. It is such a cool place for the dessert to chill in.

You may choose to make whipped cream (that you whip to stiff peaks) or decorate with fruit, or more chocolate! This, however, is optional! To make flaked chocolate, take a chocolate bar and use a potato peeler to slide along. This should make flakey chocolate or chocolate rolls!

Thank you so much for looking at this recipe, it is a wonderful treat to share with friends and family... or just eat yourself! I hope that you enjoy making this as much as you enjoy eating it! May you share smiles with others, a universal language in itself! Have a wonderful rest of your day filled with wonderful pot de crème! :)