Chocolate Pots de Creme with Vanilla Ice Cream Recipe

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Misty Published: May 5, 2021 Modified: July 22, 2021
Chocolate Pots de Creme with Vanilla Ice Cream Recipe

How To Make Chocolate Pots de Creme with Vanilla Ice Cream

Indulge your taste buds to a world of creamy, chocolatey bites with this luscious, velvety smooth pots de creme that’s served with rich vanilla ice cream!

Preparation: 20 minutes
Cooking: 40 minutes
Refrigerate Time: 30 minutes
Total: 1 hour 30 minutes

Serves:

Ingredients

  • 4ozbittersweet chocolate,or semisweet, good-quality
  • 1cupheavy cream,or whipping
  • ½cupmilk
  • 4large egg yolks
  • ¼cupsugar
  • 1cupfresh raspberries
  • 4cupsvanilla ice cream,(1 quart)

Instructions

  1. Place the chocolate in a medium bowl.

  2. In a small saucepan, bring cream and milk just to a boil. Add to chocolate; whisk until mixture is smooth and chocolate is melted.

  3. Refrigerate for 30 minutes.

  4. Preheat the oven to 350 degrees F. Place 10 espresso or other small cups in a large roasting pan.

  5. In a large bowl, whisk together egg yolks and sugar until blended but not foamy. Gradually whisk in chocolate mixture until blended.

  6. Strain custard through a 1-quart sieve set over a large glass measuring cup. Pour a scant ¼ cup of custard into each espresso cup.

  7. Place pan with cups on center oven rack; carefully pour enough hot water into pan so it reaches halfway up sides of cups

  8. Bake for 35 to 40 minutes, until custards are set in the center. Transfer custards to a cooling rack, then cool to room temperature.

  9. Refrigerate for at least 1 hour.

  10. Top with raspberries and ice cream, serve, and enjoy!

Nutrition

  • Calories: 300.92kcal
  • Fat: 20.30g
  • Saturated Fat: 11.96g
  • Monounsaturated Fat: 6.15g
  • Polyunsaturated Fat: 1.03g
  • Carbohydrates: 27.67g
  • Fiber: 1.84g
  • Sugar: 24.24g
  • Protein: 4.42g
  • Cholesterol: 130.84mg
  • Sodium: 61.21mg
  • Calcium: 112.37mg
  • Potassium: 206.50mg
  • Iron: 0.69mg
  • Vitamin A: 191.89µg
  • Vitamin C: 3.68mg
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