My Chocolate Pots de Crème are irresistibly rich and silky—elegant yet easy to make, delivering pure indulgence in every spoonful!
- ¾ cup (4½ oz/128 g) bittersweet chocolate, chopped
- ¼ cup (2 fl oz/60 ml) good quality extra virgin olive oil
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- ⅓ cup (1⅓ oz/37 g) unsweetened cocoa powder
- ¼ cup (2 oz/58 g) granulated sugar
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 2 ¼ cups (18 fl oz/540 ml) whole milk
- 1 teaspoon vanilla extract
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Melt the chocolate and olive oil in a double boiler then set aside. (You can also melt it gently in the microwave)
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In a medium bowl, whisk the egg, egg yolk, cocoa powder, sugar, cornstarch and salt together until smooth and set aside.
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In a medium saucepan over medium heat bring the milk to a simmer.
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While whisking, add the hot milk to the egg mixture, one ladleful at a time.
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Return the mixture to the saucepan and cook, whisking constantly, until the mixture begins to thicken and gently simmer. The cornstarch will prevent the eggs from curdling, so let the mixture boil for one minute while stirring the whole time.
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Remove from the heat and stir in the melted chocolate mix and vanilla extract. Pass the custard through a sieve to remove any lumps.
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Divide the mixture evenly among five small (4 fl oz/120 ml) serving cups or ramekins. Cover and refrigerate until fully chilled, about 4 hours and up to one day.
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Just before serving top with some lightly whipped cream. Enjoy!
- Choosing olive oil: I recommend using mild or light extra virgin olive oil. This type of olive oil has the most neutral, delicate, creamy taste.
- Tempering eggs: First, add a small amount of the hot mixture to the eggs to temper them, and then add the rest.
- Keep stirring: While the mixture is cooking on the stove, mix it constantly so it doesn't burn.
- For the smoothest texture: Passing your pudding through a sieve will remove any lumps.
- Gorgeous garnish: Top with a spoonful of whipped cream or Crème Fraiche Whipped Cream, salted caramel sauce, raspberry sauce, and shaved dark chocolate.