If you’ve never had pot de creme, it’s basically a very dense, rich chocolate pudding. This is not a pudding pack in your school lunch. This is more of a the-kids-are-in-bed, it’s- Netflix-o’clock, don’t-anyone-touch-my-chocolate experience. Or the elegant dessert you serve when you have company over (these are really great because you can make them ahead of time).
You’ll need 9 ounces of AMERICAN HERITAGE® Historic Chocolate Drink, heavy cream, whole milk, sugar, egg yolks, and vanilla. You’ll also need powdered sugar for sweetening the whipped cream.
AMERICAN HERITAGE® chocolate is perfect here because the spicier notes add richness and depth to what can be a very simple dessert. You can buy it here or us their product locator to see if it’s sold near you. If you want to learn more about this particular chocolate and our relationship with them, check out this post! Place the chocolate drink in the jar of your blender. Whisk the milk,
1 cup cream,
egg yolks,
sugar,
and salt in heavy medium saucepan until smooth. Cook over medium-low heat, stirring constantly,
until the mixture is almost boiling and is thickened and coats the back of a spatula. Pour the mixture over the chocolate in the blender jar and add the vanilla. Place the lid on the blender jar and blend until smooth, stopping to scrape down the sides as necessary. Divide the mixture evenly into ramekins or small jars (it should just pour right out).
Chill until set, about 2-3 hours. Whip the remaining cup of heavy cream with 1/4 cup powdered sugar until soft peaks form.
Dollop on top of the pots de creme and, if desired, garnish with shaved chocolate and serve. Note: These can be made 2-3 days in advance and refrigerated until ready to serve; after they chill, just cover tightly with plastic wrap until ready to serve
