Serves 4–8
Luxurious yet simple, these adorable French “custard pots” are the perfect make-ahead dessert. The texture falls somewhere between pudding and mousse, and they come in all sorts of flavors. This classic chocolate version is delightfully decadent, and the citrus-infused whipped mascarpone adds complexity. Garnishes are optional because these tiny sweet treats are delicious on their own.
Pots de Crème
2 cups heavy cream
½ cup whole milk
6 ounces dark chocolate, chopped
6 large egg yolks
⅓ cup granulated sugar
½ teaspoon kosher salt
½ teaspoon vanilla extract
Orange Whipped Mascarpone
1 cup heavy cream, chilled
2 tablespoons granulated sugar
1 tablespoon orange juice
1 teaspoon orange zest
8 ounces mascarpone cheese, chilled
Garnishes
Shaved chocolate
Orange zest
Mint sprigs
Preheat the oven to 325°. Bring the heavy cream and whole milk to a simmer in a medium saucepan over medium heat. Remove from heat, add the chopped chocolate, and whisk until the chocolate has melted and the mixture is smooth. Set aside.
In a large bowl, whisk the egg yolks, sugar, salt and vanilla until combined. Slowly pour the chocolate mixture into the egg yolk mixture, about 2 tablespoons at a time, whisking constantly. Once combined, whisk until smooth and then strain the custard through a fine-mesh sieve into another bowl to capture any lumps of chocolate that may not have melted.
Divide the custard among 4- or 6-ounce ramekins. Fill each ramekin roughly ¾ full. Place the ramekins in a baking dish with high sides. Bring a kettle of water to a boil. Carefully pour the hot water into the baking pan until the water reaches about halfway up the sides of the ramekins.
Transfer the baking dish to the oven and bake until set. The centers should still jiggle slightly when shaken. Four-ounce ramekins will bake for roughly 30 to 35 minutes. Six-ounce ramekins will bake for roughly 50 to 55 minutes. Carefully transfer each ramekin to a rack and let cool completely. Cover each ramekin tightly with plastic wrap and chill in the refrigerator for at least 3 hours or overnight.
To serve, combine the heavy cream, granulated sugar, orange juice and zest in a large bowl of a stand mixer fitted with the whisk attachment. Alternatively, you can use an electric hand mixer or whisk by hand. Whisk on high speed until soft peaks form. Add the mascarpone and continue whisking at high speed until stiff peaks form. Be careful not to overmix. Top each pot de crème with a dollop of the orange whipped mascarpone, shaved chocolate, orange zest and a sprig of mint.
