If you are looking for the easiest, make-ahead dessert, look no further than this chocolate pots de crème recipe. These are like fancy (but easy) little pudding cups! And I dressed mine up for Easter with everyone's favorite mini eggs, smashed to bits! You can make these for any occasion and once you see how easy they are, you won't be able to stop!
- 2 cups milk, half and half, or alternative milk of your choice
- 4 egg yolks
- Tiny pinch of salt
- Teaspoon espresso powder or instant coffee (optional)
- Tablespoon malted milk powder (also optional but so good!)
- Tsp vanilla extract
- 1 cup chopped chocolate or chips (I used a blend of bitter and semi, but use what you have/like.)
- 1 tablespoon butter, diced into very small pieces
- Whisk yolks in medium bowl and set aside
- Place milk, espresso powder, malt powder, and salt in medium saucepan and bring to just below a simmer. You’ll see steam, but you don’t want bubbles.
- Working quickly, slowly drizzle one ladle of hot milk into yolks while whisking constantly. Repeat with two more ladles.
- Now pour the yolk mixture back into the saucepan and heat over medium heat for about 5-10 more minutes as you stir constantly with a wooden spoon. You’re not looking for thickness, just to heat the egg yolks and get a more velvety texture. Don’t let it boil.
- Next, remove from heat and add chocolate and vanilla and stir until chocolate is melted.
- Then whisk in butter pieces until completely combined.
- Pour mixture into ramekins, small jars, bowls, whatever you want! Mine made 4 larger servings, but if this was part of a dessert buffet, you could make them teeny tiny and serve in espresso cups or little egg cups (hello, perfect for Easter!).
- Place in fridge to set for 4-6 hours.
- Top with whipped cream and sprinkle with crushed mini eggs or Easter m&m’s.
- Category: dessert
- Method: stovetop
- Cuisine: French
Keywords: pots de crème recipe, chocolate pots de crème, Easter dessert