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Chocolate Raspberry Pots de Creme Custard Recipe

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3.8 from 5 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 2 servings

Description

Indulge in these rich and silky Chocolate Raspberry Pots de Creme, a delightful French custard dessert baked to creamy perfection and topped with luscious raspberry whipped cream. Combining bittersweet chocolate custard with fresh raspberry-infused whipped cream, this elegant dessert is perfect for a romantic dinner or special occasion. The custard is baked in a water bath to ensure a smooth, velvety texture while the raspberry whipped cream adds a fresh, fruity contrast.

Ingredients

Chocolate Custard

  • 6 ounces heavy cream (3/4 cup)
  • 2 ounces lowfat or nonfat milk (1/4 cup)
  • 1 pinch kosher or fine sea salt
  • 2 1/2 ounces good quality bittersweet chocolate, finely chopped
  • 2 large egg yolks
  • 1 tablespoon + 1 teaspoon sugar

Raspberry Whipped Cream

  • 3 ounces fresh or frozen raspberries
  • 4 ounces heavy cream (1/2 cup)
  • 3 tablespoons sugar

Instructions

  1. Preheat oven: Set your oven to 325°F (163°C) and prepare for baking the custards.
  2. Heat cream and milk: In a small saucepan over medium-low heat, gently bring the heavy cream, lowfat milk, and a pinch of salt to a simmer. Watch for small bubbles forming along the edges, then remove from heat.
  3. Melt chocolate: Pour the hot cream mixture over the finely chopped bittersweet chocolate, whisking gently until smooth and fully combined.
  4. Mix egg yolks and sugar: In a separate bowl, whisk together the egg yolks and 1 tablespoon plus 1 teaspoon sugar until well combined and slightly pale.
  5. Combine mixtures: Gradually add the warm chocolate and cream mixture into the egg yolk mixture, whisking continuously to prevent curdling. Strain the custard into a medium bowl or two-cup measuring cup to ensure a silky texture.
  6. Prepare ramekins and water bath: Carefully pour the custard into two 6-ounce ramekins. Place the ramekins in a large oven-proof dish, then pour hot water around them until it reaches halfway up the sides of the ramekins. Cover the dish tightly with foil.
  7. Bake custards: Place the water bath on the middle rack of the oven and bake for about 30 minutes, until the custards are set but still have a slight jiggle in the center. Remove ramekins from water and cool on a wire rack for about an hour. Refrigerate if not serving immediately.
  8. Prepare raspberry juice: Crush fresh or frozen raspberries using a mortar and pestle, fork, or food processor. Strain the juice through a fine mesh strainer, pressing gently with a spoon to extract as much juice as possible, leaving seeds behind.
  9. Make raspberry whipped cream: In a cold bowl, gently fold the fresh raspberry juice into the heavy cream and add 3 tablespoons sugar. Whip with a whisk or mixer starting on low, gradually increasing speed until stiff peaks form.
  10. Serve: Pipe or spoon generous dollops of the raspberry whipped cream over the chilled chocolate pots de creme and enjoy immediately for a luscious dessert experience.

Notes

  • Reserve the egg whites to make meringue cookies or a pavlova for a complementary dessert component.
  • Use high-quality bittersweet chocolate for a richer chocolate flavor in the custard.
  • If you don’t have fresh raspberries, frozen raspberries work equally well and bring vibrant flavor.
  • Make sure the water bath’s water level is halfway up the ramekin sides to ensure even cooking and prevent cracking.
  • The custard is best served chilled but can be enjoyed at room temperature shortly after baking.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/chocolate-raspberry-pots-de-creme-custard-recipe/