Petits Pots de Creme au Chocolat

Before our present obsession with chocolate mousse, lovers of French cooking were filling individual porcelain pots with intensely rich, dense chocolate custard. Although this marvelous dessert looks very sophisticated, there is no great secret to success. Just start with the right kind of small, heatproof cups and a good-quality French, Swiss or Belgian bittersweet chocolate such as Callebaut, Valrhona, Tobler or Lindt. Mix the ingredients following the recipe instructions precisely, then strain the mixture to rid it of any lumps. Baking the filled pots in a water bath provides the gentle, moist heat the custard needs to thicken properly.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Petits Pots de Creme au Chocolat
Review 1 for Petits Pots de Creme au Chocolat
5 out of 5
5 out of 5
moreskinnydays
Long Beach, CA
July 1, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Great for chocolate lovers
July 1, 2010
I made these for my family over the holidays. I don't have the pots with lids, but ramekins worked just as well. I doubled the chocolate, which made them less creamy and more like ganache, but they were chocolaty, rich, and elegant. These are better than anything a restaurant can serve.
Review 2 for Petits Pots de Creme au Chocolat
5 out of 5
5 out of 5
Kmar4136
Tri-Cities, WA
June 28, 2010
Would You Recommend? Yes
0points
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Most delicious chocolate custard in the world
June 28, 2010
I used Lindt dark chocolate for this recipe, and sprinkled ground sea salt on top of the ramekins before serving. According to my guests it was the best chocolate custard dish they had ever tasted. Followed the recipe to the T and had no problems. I did find that my pots required a longer cooking time, but I also used larger ramekins and doubled the recipe and used 10 ramekins versus 12.