Chocolate Pot De Cremes with Raspberry Whipped Cream
A Love Letter to Chocolate and Raspberry
I love taking a classic dish and adding a fun little twist to keep things interesting. I also love the combination of chocolate and raspberry. And with it being the season of love (it’s nearly Valentine’s Day), I needed to make these chocolate pot de creme with raspberry whipped cream. A rich chocolatey bowl of pudding-like mousse topped with a tart and sweet raspberry whipped cream is exactly the dessert I need this time of year.
Tips for a Successful Recipe
If you’re planning on making these chocolate pot de creme with raspberry whipped cream, here are a few tips to making sure you’re successful:
- Make sure the milk, cream, and eggs don’t begin to boil when they’re on the stove. You’ll want to avoid the eggs scrambling or milk scalding.
- Looking for an easy way to separate your egg yolks from your egg whites? Crack your eggs into a bowl and use your hands to grab the yolks directly. It’s a little messier, but significantly easier! You can even use your other hand to pick up any stuck egg whites (thank me later).
- The better quality of chocolate you use, the better chocolate pot de creme you’ll have. Essentially, if it’s chocolate you’d eat on its own, it’ll be great in a pot de creme!
- If you have bubbles on the top of your pot de creme after you pour them into your bowls or ramekins, use a toothpick to gently stir the creme and pop the bubbles. This isn’t necessary, but an option for aesthetics.
Recipe Details
To start, begin assembling the chocolate pot de creme, as it will take a few hours to set. First, add the chopped chocolate to a high speed blender and set aside. Grab a medium-sized saucepan and add whole milk, heavy cream, egg yolks, and salt. Place the pan over medium heat and stir constantly with a heat-proof rubber spatula. After about 5-6 minutes, or once the cream mixture lightly coats the back of the spatula, take the pot off the heat and pour over the chopped chocolate in the blender. Blend the mix on high heat until the chocolate is melted and fully incorporated. Pour the chocolate creme mix into individual bowls, ramekins, or mugs. Place the bowls in the refrigerator until it’s set - about 2-3 hours.
While the chocolate pot de cremes are setting in the refrigerator, mix the raspberry whipped cream. First, pulverize the freeze dried raspberries in a small blender or herb grinder until a dust is formed (a grinder like this one would work perfectly). Add the freeze dried raspberries, powdered sugar, a small pinch of salt, and heavy cream to a large bowl. Use a hand mixer on high speed to whip the cream, until stiff peaks are formed, or your preferred whipped cream consistency is reached.
Once you’re ready to serve, spoon the raspberry whipped cream onto the bowls of chocolate creme, garnish with fresh berries if desired, and enjoy!
If you love this recipe and its flavors, check out my raspberry and chocolate mousse tart. It has a similar vibe that you’ll absolutely love!
If you make this chocolate pot de creme with raspberry whipped cream, I’d love to hear how it goes! Be sure to tag @lauralovestocook in your photos and leave a review below!
xxoxx laura
A classic chocolate pot de creme, creamy bowls of puddingy chocolate, topped with a sweet, tart upgraded whipped cream, filled with raspberries.
- 9 oz bittersweet chocolate
- 1 1/2 cup whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 5 tbsp sugar
- 1/4 tsp salt
- 2 tbsp freeze dried raspberries
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
- Small pinch of salt
- Fresh raspberries for serving (if desired)
If using a bar of chocolate, chop it into smaller pieces and add to a high speed blender. Set aside.
In a medium sized, heavy bottom sauce pan, add 1 ½ cups whole milk, 1 cup heavy cream, 6 large egg yolks, 5 tablespoons of sugar, and ¼ teaspoon of salt. Place over medium heat and stir constantly with a heat-proof rubber spatula, to ensure the milk doesn’t burn.
Leave over the heat for 5-6 minutes, until the mixture will coat the back of your spoon.
Immediately remove from the heat and pour the milk mixture into the blender, over the chocolate. Blend on high until the chocolate has melted and incorporated, using the spatula to scrape down the sides if needed.
Pour the chocolate cream mix into small bowls, ramekins, or mugs and transfer to the refrigerator.
Leave in the refrigerator for 2-3 hours, or until set. In the meantime, make the whipped cream as listed below.
In a food processor, blender, or herb grinder, add the freeze dried raspberries and pulse until they have become powderized.
In a large bowl, add ½ cup heavy cream, 1 tablespoon of powdered sugar, a small pinch of salt, and the freeze dried raspberry dust. Using a hand mixer, mix on high speed until the cream whips and begins to build stiff peaks, or to your preferred whipped cream consistency.
Spoon the raspberry whipped cream onto the bowls of pot de creme. Top with additional fresh raspberries, if desired, and serve! Store any leftover in the fridge for 1-2 days.
