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Chocolate Raspberry Pots de Creme
I made this for a dinner party last month when the oven was already full of three roasts and I needed something that could rest undisturbed in the fridge while everything else happened. What I didn't expect is how much everyone kept going back to it — there's just something about the way chocolate and raspberry fold into each other, not competing but leaning together.I've landed on a ratio of dark to milk chocolate that gives richness without heaviness: 12 ounces dark (I use Ghirardelli 60% bittersweet) and 4 ounces milk. A quick whisk with heavy cream, sugar, egg yolks, and salt creates custards so smooth you'll want to eat them straight from the ramekin.The practical trick I keep coming back to is straining the filling through a fine mesh sieve before pouring it in — it catches any stray bits of yolk or chocolate that could create tiny lumps. You don't have to do it, but once you try it, there's no going back.
Ingredients
Method
- Prep the ramekins: Place four 6-ounce ramekins in a large roasting pan or baking dish deep enough to hold them comfortably with room between each one.
- Warm the cream mixture: In a small saucepan over medium-low heat, warm the heavy cream until it just begins to steam around the edges (about 170°F). Remove from heat and add the butter, stirring until fully melted.
- Melt the chocolate: Pour the hot cream mixture over the chopped chocolates in a large bowl. Let sit undisturbed for 2 minutes, then whisk gently until completely smooth with no lumps remaining.
- Whisk yolks with sugar and salt: In a separate medium bowl, vigorously whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and slightly thickened (about 1 minute).
- Temper the eggs: Slowly drizzle about one-third of the warm chocolate mixture into the yolk mixture while whisking constantly. Then pour the tempered yolk mixture back into the bowl with the remaining chocolate, whisking continuously. If using raspberry liqueur, stir it in now.
- Strain and fill: Pour the filling through a fine mesh sieve into a large measuring cup or pitcher to catch any stray bits. Divide evenly among the four ramekins.
- Bath time: Carefully pour hot water from a kettle or tap into the roasting pan until it reaches halfway up the sides of the ramekins (this is your bain-marie).
- Bake: Place in a 325°F oven and bake for 30-35 minutes, until the edges are set but the centers still have a slight jiggle when gently shaken. The internal temperature should reach about 170°F — if you don't have a thermometer, just look for that wobble.
- Cool: Remove ramekins from the water bath and let them cool to room temperature on a rack. Then refrigerate for at least 4 hours (overnight is ideal).
Nutrition
Notes
Serve topped with a dollop of lightly whipped cream and a few fresh raspberries. A tiny pinch of flaky sea salt on top elevates everything — I always keep Maldon within arm's reach for this reason. If you prefer something more berry-forward, fold 2 tablespoons of raspberry preserves into the filling before baking or layer them in at the bottom of each ramekin.
These store beautifully in the refrigerator for up to five days, covered with plastic wrap pressed directly onto the surface. They also freeze well — just thaw overnight in the fridge and top fresh when serving. If you make this ahead, wait until right before serving to add your whipped cream and raspberries so they don't weep into the custard.
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