Pots de creme are a classic and luscious French dessert. Translated to “pots of cream,” they are individual ramekins filled with a silken custard, often chocolate. Marvelously French in sensibility, pots de creme are simple yet refined, timelessly appealing and crafted with a short list of quality ingredients. They are versatile, as well, presented unadorned and understated for easy eating or garnished with a little bling for a special occasion.
These terrines of chocolate get dressed up for Valentine’s Day with an infusion of raspberry liqueur rippling through the custard for celebratory sparkle. Raspberry and chocolate are a classic pairing. The fresh tartness of the berry balances the creamy richness of the chocolate, essentially lightening and brightening each bite.
Serve with a dollop of whipped cream — infused with raspberry liqueur, of course — and a few fresh berries for a dessert worthy of your Valentine.
Pots de creme should be prepared at least six to 24 hours in advance of serving, which is ideal for easy entertaining.
Chocolate Raspberry Pots de Creme
Makes 6 ¾-cup ramekins
INGREDIENTS
1¾ cups heavy cream
¾ cup whole milk
6 ounces high-quality dark chocolate (70% to 72%), finely chopped
6 egg yolks
1/2 cup granulated sugar
2 tablespoons Creme de Framboise or Chambord
Whipped cream:
1 cup heavy cream
1 to 2 tablespoons confectioners’ sugar, plus more for sprinkling
1 tablespoon Creme de Framboise
Fresh raspberries
DIRECTIONS
Heat the oven to 325 degrees. Place the six ramekins in a baking dish.
Heat the cream and milk in a saucepan over medium heat until the liquid begins to simmer. Immediately remove the pan from the heat. Add the chocolate and whisk until melted and smooth.
Whisk the egg yolks and sugar in a large bowl until light in color. Add the chocolate mixture in a steady stream, whisking constantly to combine. Whisk in the raspberry liqueur. Strain the custard through a fine-mesh sieve into another bowl or a large measuring glass and cool for 5 minutes.
Bring a kettle of water to a boil.
Ladle or pour the custard into the ramekins. Cover the ramekins with foil. Fill the pan with the hot water halfway up the sides of the ramekins. Transfer to the oven and bake until the edges are set but the centers still wobble a bit when jiggled, 30 to 35 minutes.
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Transfer the ramekins to a wire rack and remove the foil. Cool completely. Cover each ramekin with plastic wrap and refrigerate for at least 6 hours or overnight.
Before serving, make the whipped cream. Mix the cream in the bowl of an electric mixer on high speed until traces of the whisk appear. Add the sugar and raspberry liqueur and continue to mix until peaks form.
Serve the pots de creme topped with a dollop of the whipped cream. Garnish with a few raspberries and dust with confectioners’ sugar.
Lynda Balslev is a San Francisco Bay Area cookbook author, food and travel writer and recipe developer. Learn more at TasteFoodBlog.com.
©2025 Lynda Balslev, distributed by Andrews McMeel Syndication
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