Chocolate Pot De Creme

Madison Skye

entertaining

Elegant yet effortless, this chocolate pot de crème takes just a handful of ingredients to transform into a luscious, spoonable dessert. Served in hollowed-out citrus shells or pomegranate halves, it’s as beautiful as it is decadent — a showstopper for the table and a delightful way to showcase the richness of Spring & Mulberry Pure Dark Chocolate.

This Recipe Features

Pure Dark

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Chocolate Pot De Creme

Madison Skye

entertaining

Serving Size: 6

Spring & Mulberry Pure Dark Date-Sweetened Dark Chocolate Bars, chopped

1 ⅓

cups heavy cream (or coconut cream)

oranges, lemons, pomegranates, or pumpkins (for serving shells)

Optional toppings: whipped cream, edible florals, orange zest

Prepare shells. Slice the tops off your citrus or pomegranates and carefully hollow them out to create serving cups.
Heat cream. In a small saucepan, warm cream over medium heat until lightly simmering (do not boil).3. Combine with chocolate. Place chopped chocolate in a bowl. Pour hot cream over chocolate and cover. Let sit for 3 minutes without stirring.
Mix. After 3 minutes, whisk until the chocolate and cream are fully incorporated and thickened.
Chill. Pour mixture into the prepared shells and refrigerate overnight to set.
Serve. Top with whipped cream, florals, or orange zest just before serving.

Serving in citrus or pomegranate shells creates a striking presentation, but ramekins work just as well.
To brûlée the top, sprinkle with a little date sugar and torch until caramelized.
Best enjoyed chilled, with a small spoon.

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Chocolate Pot De Creme

Chocolate Pot De Creme

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