Dark Chocolate Cream Pots
A dense, silky chocolate cream set in small pots, made with just dark chocolate and cream. Rich enough that a few spoonfuls feel like a treat.
- Total
- 144 min
- Prep 10 · Cook 14 · Rest 120
- Serves
- 1
- Difficulty
- Easy
You'll practice: Emulsifying · Tempering eggs
- Sweet
- Stovetop
- Oven
Instructions
-
Chop the dark chocolate into small, even pieces and put them in a heatproof bowl.
~4 min
-
Pour 120 ml cream and 1 tbsp water into a small saucepan. Warm over low heat until it just begins to steam and small bubbles ring the edge, about 3 minutes. Do not let it boil.
~3 min
Gentle heat melts the cocoa butter without scorching it; boiling can seize the chocolate or split the cream.
Tempering eggs Heat the cream only until it steams, never boils, then pour it over the chocolate and rest one minute. Too-hot cream scorches cocoa solids and breaks the emulsion.
-
Pour the hot cream over the dark chocolate and let it stand for 1 minute, then whisk gently from the center outward until the mixture is completely smooth and glossy.
~1 min
Standing lets residual heat melt the chocolate gradually, so gentle whisking yields a smooth emulsion instead of a grainy one.
Emulsifying Whisk gently from the center outward until glossy and uniform. Over-whisking or adding cold liquid can split the cream and leave a greasy, grainy texture.
Tempering eggs Heat the cream only until it steams, never boils, then pour it over the chocolate and rest one minute. Too-hot cream scorches cocoa solids and breaks the emulsion.
-
Divide the chocolate cream between two small ramekins or cups, filling each about three-quarters full.
~1 min
-
Chill the pots uncovered for 15 minutes, then cover and refrigerate until set, at least 2 hours. The cream should hold a soft spoon mark when ready.
~135 min
Uncovered chilling releases steam and prevents condensation, while full chilling lets cocoa butter crystals set the cream firm.
For a denser set, chill the pots for 4 hours; the texture firms as it sits and the flavor deepens.