With Valentine’s Day coming up, everyone is rushing to find the perfect gift for their loved one. The best gift to give is often the ones which require a little time and effort. Chocolate is always my go-to inspiration if I want to create something sinful and impressive for Valentine’s Day. The more decadent, the better…exactly how I like my desserts.
Known as an aphrodisiac, dark chocolate has a lot of health benefits. It helps increase blood circulation, lowers blood pressure, and contains anti-oxidants. Chocolate is the perfect canvas for almost anything. One of my favorite ways to showcase the true flavor of chocolate is by making a relatively simple and rich pot de crème. It’s a heavenly dessert that can be made ahead of time.
Pot de Crème literally means “pot of custard” or “pot of crème”, which also refers to the porcelain cups in which the dessert is served. It is a rich custard made with eggs, milk, cream, and flavorings which is normally baked in a water bath. Don’t let the fancy name intimidate you. My no-bake version is made over the stove top with the help of a blender or food processor at the end. Although this method is unconventional, the result speaks for itself. The dark chocolate pot de crème is the richest, creamiest, and densest chocolate custard you will ever taste.
Dark Chocolate Pot de Creme // Photo: @sherriesavorsthecity
It all starts with really good chocolate. Please don’t skimp on the chocolate because it does make a huge difference. I like to use the Ghirardelli brand, particularly the ones that have between 60%-70% cacao, it’s not too bitter with a good amount of chocolate flavor.
Since Valentine’s Day is all about surprises, I wanted to do a dessert that has an element of mystery to it. I decided that it would be fun to use heart-shaped ramekins and put a layer of salted caramel sauce at the bottom. Not only does it add a deep caramel flavor to the dessert but the sweetness balances the bittersweet chocolate custard.
Once the dark chocolate pot de crème mixture is poured on top, make sure to give it plenty of time to chill in the refrigerator. Last but definitely not the least is decorating the dark chocolate pot de crème. I like to have fun and make it extra special by garnishing it with cocoa powder, whipped cream, Valentine’s sprinkles, mini chocolate chips, and etc. Just go at it and let your creativity run wild.
Fun Garnishes for the Dark Chocolate Pot de Creme // Photo: @sherriesavorsthecity
This recipe is dedicated to all of you chocoholics. Pure, unadulterated, and intense love for chocolate. Get ready to swoon.
Let’s head to to the kitchen…
- ½ cup water
- 1¼ cup granulated white sugar
- 1 Tablespoon light corn syrup
- ¾ cup heavy cream
- 1 teaspoon kosher salt
- 1 Tablespoon salted butter, softened
- 1½ cups whole milk
- 1½ cups heavy cream
- 6 large egg yolks
- ¼ cup + 2 Tablespoon granulated white sugar
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 package (11.5 ounces) Ghirardelli extra dark chocolate chips
- In a heavy-bottomed 2 quart stainless steel saucepan, pour the water first.
- Add the sugar and light corn syrup. FAB TIP: Adding light corn syrup to the sugar mixture prevents crystallization (where sugar clumps together into hard chunks).
- Bring the mixture to a boil. FAB TIP: Do not leave the stove or else you will risk burning the caramel.
- Keep cooking on high heat until it turns golden amber in color. Make sure to swirl the pan occasionally to even out the color.
(This will take a little time and patience. The sugar mixture will bubble vigorously first, then the bubbles will become slower and eventually start turning yellow-brown. Then, turn into a deep orange brown color and that is what you are looking for). - Once golden amber in color, turn the heat to low. Add the cream in three increments. (Be careful because mixture has a tendency to bubble up but it will subside eventually).
- Use a wire whisk to combine.
- Once all the cream is added, keep stirring until the caramel is completely melted.
- Turn the heat off, add the salt and butter.
- Stir until well incorporated.
- Pour equally into 4 heart-shaped ramekins (about 2 Tablespoon of salted caramel sauce per ramekin).
- Sprinkle lightly with more kosher salt on top.
- Refrigerate to set.
- In a heavy-bottomed medium saucepan over medium-high heat, combine the milk, cream, and ¼ cup sugar.
- Bring the mixture to a boil.
- Meanwhile, whisk together yolks and 2 Tablespoon sugar.
- Pour a little of the hot milk/cream mixture into the yolks mixture and whisk immediately.
- Then, pour this over the rest of the hot milk/cream mixture in the pan.
- Continue to cook over medium heat until the mixture is thick enough to coat the back of the wooden spoon, about 7 to 10 minutes.
- Immediately pour the hot thickened mixture in a blender or food processor along with extra dark chocolate chips, espresso powder, vanilla, and salt.
- Blend until the chocolate chips is all melted and homogenous.
- Scoop over the ramekins. FAB TIP: Tap the ramekin gently to flatten out the top.
- Refrigerate for 3 to 4 hours.
- Garnish by simply dusting with powdered sugar or cocoa powder.
- If you want it fancier, top with fresh whipped cream, Valentine's sprinkles, or mini chocolate chips.
- Enjoy!
This showstopper dessert is the perfect way to end a romantic meal. Hope you will find the time to make it this coming Valentine’s Day.
Dark Chocolate Pot de Creme // Photo: @sherriesavorsthecity
What’s your favorite Valentine’s day dessert to make?
Savor every moment,
Sherrie
