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Chocolate Raspberry Pots de Creme Custard

A fabulously rich chocolate dessert topped with raspberry whipped cream. 

Course Dessert
Cuisine French
Keyword chocolate, mousse, pots de creme, pudding, raspberry
Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 1 hour
Total Time 50 minutes
Servings 2 servings
Author Laura

Ingredients

Chocolate Pots de Creme

  • 6 ounces heavy cream Equal to 3/4 cup
  • 2 ounces lowfat or nonfat milk Equal to 1/4 cup
  • 1 pinch kosher or fine sea salt
  • 2 & 1/2 ounces good quality bittersweet chocolate, finely chopped
  • 2 egg yolks (from large eggs) Reserve the whites for a pavlova or meringue cookies.
  • 1 tablespoon + 1 teaspoon sugar

Raspberry Whipped Cream Topping

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

Instructions

Chocolate Pots de Creme

  1. Preheat the oven to 325 degrees F.

  2. In a small saucepan, bring the heavy cream, milk and salt to a simmer over medium-low heat. Once the cream and milk simmer (small bubbles along all the edges), take the saucepan off the heat and pour it over the chopped chocolate. Whisk gently until the mixture is smooth. 

  3. Whisk the egg yolks and sugar together. 

  4. Gradually add the cream/milk/chocolate mixture and strain the mixture into a two-cup measure or a medium size bowl to make sure it is well-blended. Pour the custard carefully into 6 ounce ramekins. 

  5. Place the ramekins in an oven-proof dish large enough to hold them both, add enough hot water to the pan to come halfway up the ramekin sides, cover the pan with foil and place it on the middle rack of the oven. 
  6. Bake for about 30 minutes, until the custard is set but still jiggly. Once you can handle the ramekins, put them on a wire rack. (The ones in this photo are a bit overbaked.) Cool them for about an hour then either refrigerate them or proceed directly to make the raspberry whipped cream. 

Raspberry Whipped Cream

  1. Crush the raspberries in a mortar and pestle, with a fork, or in a food processor. Then strain them, using a spoon to press out the juice. All that should remain on the top of the strainer are the small seeds. 

    Straining raspberries for raspberry whipped cream.
  2. Gently fold the raspberry juice into the heavy cream and add the sugar. 

    Starting to whip the raspberry whipped cream.
  3. Whip with a whisk or mixer until the cream makes still peaks in a cold bowl. If using a mixer, start at a low speed and only gradually move up. Whip until the cream makes stiff peaks. Either pipe the whipped cream or spoon it gently on top of each pot de creme.