Quick, easy, rich, creamy, decadent and romantic Chocolate Pots de Creme Valentine’s Day dessert is the ultimate way to say, “I love you” to that special someone! Make it today!
If you are looking for romantic dinner ideas, menus and recipes for Valentines Day, look no further. Valentines Day is just around the corner, and this rich, creamy and decadent Chocolate Pots de Creme dessert is the perfect way to say, “I love you!” And, the best part is, it only takes 10 minutes, that’s right only 10 minutes to prepare, and it couldn’t be any easier.
Over the next few weeks leading up to Valentines Day, I will be posting romantic dinner ideas, menus and recipes to set the mood and impress your Valentine on this special night. So, skip the crowded restaurants this year and make your own cozy and romantic dinner at home.
This spectacular Chocolate Pot de Creme dessert would be the perfect ending to a romantic dinner featuring Brown Sugar Glazed Bacon Wrapped Shrimp, Chili Rubbed Ribeye Steak with Maple Bourbon Butter or Grilled Pork Tenderloin with Dark Cherry Sauce and Spinach Salad with Strawberries and Pecans.
There are only a few ingredients in Chocolate Pot de Creme dessert, and they include semisweet chocolate, whole milk, heavy cream, egg yolks, granulated sugar, salt, and confectioners’ sugar.
This recipe goes so quickly; it’s easier if you gather all of your ingredients and have everything ready.
Add your chopped chocolate to your blender.
In a medium-size saucepan over medium heat, add your milk, 1 cup of the heavy cream, six egg yolks, granulated sugar, and salt. Whisk constantly for about 5-6 minutes, or until just before the mixture comes to a boil and is slightly thickened. The mixture should be thick enough to coat the back of a spoon without running off.
Immediately pour the hot mixture into your blender, put the lid on firmly and cover with a thick kitchen towel. Holding the lid down with the towel, blend until all of the chocolate is melted.
Divide the chocolate mixture into six small bowls and place in your refrigerator for 2 hours or more to firm up.
In the meantime, whip up the remaining 1/2 cup of heavy cream with 1 Tbsp of confectioners sugar. It will take about 2-3 minutes until the mixture forms soft peaks.
To serve, garnish with the whipped cream and if you like, grated chocolate and raspberries.
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Passive Time | 110 minutes |
| Servings | 6 servings |
- 9 oz semisweet chocolate squares chopped
- 1 1/2 cup whole milk
- 1 1/2 cup heavy cream
- 6 large egg yolks
- 5 Tbsp granulated sugar
- 1/4 tsp kosher salt
- 1 Tbsp confectioners sugar
Ingredients
|
- Add chopped chocolate to the blender.
- In a medium-size saucepan over medium heat, add milk, 1 cup of the heavy cream, 6 egg yolks, granulated sugar, and salt. Whisk constantly for about 5-6 minutes, or until just before the mixture comes to a boil and is slightly thickened. The mixture should be thick enough to coat the back of a spoon without running off.
- Immediately pour the hot mixture unto your blender, put the lid on firmly and cover with a thick kitchen towel. Holding the lid down with the towel, blend until all of the chocolate is melted.
- Divide the chocolate mixture into 6 small bowls and place in a refrigerator for 2 hours or more to firm up.
- In the meantime, whip up the remaining 1/2 cup of heavy cream with 1 Tbsp of confectioners sugar. It will take about 2-3 minutes until the mixture forms soft peaks.
- To serve, garnish with the whipped cream and optional, grated chocolate and/or raspberries.
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