Recipe: Videri Chocolate Pot de Crème

A luscious cross between a pudding a mousse, pot de creme is the perfect no-fuss dessert to enjoy on one of these last warm evenings of the season. It comes together in less than 10 minutes, but you’d never know it by the taste.

Prep Time: 3 mins

Cook Time: 5 mins

Optional Cool Time: 2 hours

Recipe Yield: 4 6 oz servings

Ingredients

2 1/4 cups heavy cream

4 egg yolks, room temperature

1/4 cup sugar

4.5 oz (heaping 1/2 cup) 70% Videri Dark Chocolate Chips (or other dark chocolate, chopped)

1 Tablespoon cocoa powder

1/4 teaspoon salt

optional toppings: whipped cream, cocoa nibs, chopped nuts

Instructions:

1. Heat heavy cream to just a boil in a medium pan. Turn off heat and add chocolate. Let sit for about 1 minute, then whisk to fully mix.

2. Once chocolate is incorporated, sift in the cocoa powder and whisk again.

3. In a large heatproof bowl, whisk egg yolks and sugar until the egg yolks have lightened to a pale yellow.

4. Add warm cream to egg yolk mixture about 1 tablespoon at a time until all the heavy cream has been added. (Go slowly so the cream doesn’t cook your eggs!)

5. Stir in the salt and return the whole mixture back to your saucepan to finish.

6. Heat over low to medium heat, stirring constantly until bubbling. Continue cooking until the mixture coats the back of a spoon (about 3 minutes), then pour evenly into 4 8 oz containers (ramekins, wine glasses and ice cream cups are all great for this!). Enjoy as soon as it’s cool enough to eat, or cover and refrigerate until fully cold, about 2 hours.

7. Serve as is, or top with whipped cream and cocoa nibs or chopped nuts.