I can’t even tell you how excited I am that September is here!
Like many of us, I’m sure, these next four months are my absolute favorite of the year. I mean, the year sure knows how to go out with a bang, no? Apple season, cider, Halloween, Fall leaves, hot chocolate, pumpkins, pie, Thanksgiving, an extra dose of family, Christmas, and just enough snow to not be sick of yet….I’m SO in.
And I’m hoping that with the cooler air comes a little relief from this retched morning sickness. I’m counting down the next few weeks to where is should be gone for good.
Now, to be honest, I’m not sure I’m quite ready to get all up in the pumpkin recipes yet, so I thought I’d start out the season with something that spans the seasons a little easier, yet still has that cozy, Fall feel:
DARK CHOCOLATE SALTED CARAMEL POTS DE CREME
Who could say no?
Not I, nor the rest of my more diet conscious family member, apparently.
These were gone before I could have more than my honorary taste tester spoonful.
I love Pots de Creme because they are such an easy dessert to throw together, yet come across so elegantly.
Never had a pot de creme?
It’s like a thicker, richer pudding that is made with only egg yolks instead of the whole egg, and served cold and set in a ramekin or other small dish.
These layer very easily, you really don’t have to wait for the first layer to set much before pouring in the second layer. By the time you’ve made the caramel pudding, the chocolate layer is already quite firm.
I topped mine with a large dollop of whipped cream. Completely unsweetened. The caramel pudding is already so sweet that I would really recommend sticking with the unsweetened cream to offset it a bit.
Oh, and do find Chocolate Pearls
if you can. They add such a fun texture to the puddings. I found mine at a local kitchen supply store, but you can also follow the link and order them online. I’ve had a large bag for probably 1 1/2 years or so. A little bit goes a long way!
- 1 C. Heavy Cream
- ½ C. Good quality Dark Chocolate(I like Ghirardelli's, 60% chocolate chips)
- 2 T. Sugar
- 2 Egg Yolks
- ½ t. Vanilla
- ½ C. Sugar
- 2 T. Water
- 1¼ C. Heavy Cream
- ½ t. Coarse Salt
- 3 Egg Yolks
- 1 C. Heavy Cream, whipped to stiff peaks
- Cocoa Powder, for dusting
- Callebaut Crispearls - Dark Chocolate
- , to garnish, if desired
- FOR THE CHOCOLATE LAYER:
- Heat the 1 C. heavy cream, chocolate, and 2 T. sugar in a saucepan over medium/high heat, whisking until the chocolate is completely melted.
- In a small bowl, beat the 2 egg yolks lightly with the whisk. Pour about ¼ C. of the chocolate mixture in a slow, steady stream, into the egg yolks while whisking constantly to temper.
- Add the egg yolk mixture into the chocolate mixture and combine.
- Heat the saucepan over medium heat, whisking constantly, until the mixture just thickens and bubbles. Do not cook to long or eggs will curdle.
- Remove from heat, whisk in the vanilla, and divide the chocolate pudding between 6 small glasses or ramekins. Tap the ramekins on the counter to settle the pudding and help the top even out.
- Refrigerate ramekins while you make the caramel pudding.
- FOR THE CARAMEL LAYER:
- Place the ½ C. Sugar and 2 T. water in a saucepan. Bring to a boil, stirring to dissolve sugar. Brush the sides of the pan down with a wet pastry brush to prevent sugar crystals from forming.
- The sugar will begin to caramelize after a few minutes. Do not stir, but swirl to help evenly caramelize.
- Heat the 1¼ C. cream in the microwave until hot.
- As soon as the caramel is golden brown, pour about half of the heavy cream in. The mixture will bubble quite furiously. When he bubbling starts to die down, add in the rest of the cream and salt, and whisk until the mixture is smooth.
- Remove from heat.
- In a small bowl, lightly beat the 3 egg yolks with the whisk. In a slow, steady stream, pour in about ½ C. of the caramel cream, whisking constantly.
- Whisk the tempered egg mixture back in the the saucepan with the caramel cream and bring back to a boil slowly, whisking constantly.
- As soon as the mixture begins to bubble and thicken, remove from heat.
- Divide between the 6 dishes and tap to settle the pudding.
- Refrigerate for a few hours, or until cold and set.
- Top each pudding with a dollop of whipped cream, a dusting of cocoa powder, and a few chocolate pearls.
Tina @ Just Putzing Around the Kitchen says
These look AMAZING! Saving the recipe for sure…
Nazia @ Your Sunny Side Up says
They look so creamy and delicious!
Thank you Nazia!
Liz @ Floating Kitchen says
These look fantastic! Can’t wait to try them!
Thank you Liz!
Karen @ The Food Charlatan says
You describe my fall feelings EXACTLY!! This is my favorite time of year by far 🙂 but I’m with you, I’m still grilling over here in CA so pumpkin is not really what I’m going for right now. Love these transition desserts! dark chocolate and caramel are good for me any time of year. Beautiful photos, as always Kayley!
Thank you so much, Karen! It’s true, I could go for salted caramel and chocolate anytime too!
J.S. @ Sun Diego Eats says
Recently was at a restaurant and after having the pot de creme for dessert my sister commented on how the dessert was the right choice…..then added “but then again pot de creme is ALWAYS good”. Truth 🙂
Becky (The Cookie Rookie) says
These look like the best things on the PLANET!!! drool!!!
Thank you so much, Becky! =)
Jessica | A Happy Food Dance says
This looks incredible Kayley, I’m so in love with salted caramel. Hope you are feeling better!
Thank you Jessica! The end is near…. I think!
Thalia @ butter and brioche says
I am a massive fan of chocolate pots de creme.. I even have my own recipe dedicated to pots de creme on my blog. I definitely need to try out your salted caramel version, they look so cute and wickedly delicious!
Thank you Thalia! I’ll have to check out your recipe!
Katie @ Butterlust says
I can’t even stand how good these look! Chocolate + Caramel will never ever get old!
Thanks Katie! So true!
Sarah @ SnixyKitchen says
These little treats do span the seasons just perfectly. I’m sad to let go of summer, so you gotta ease in slowly, fall/winter. This dish hints at the changing of the seasons without slamming it in your fact…unlike JoAnn’s that already had Christmas decorations for sale last week (…do they know it was only August?)
Thanks Sarah! I can’t say I’m sad to see summer go, but the christmas decorations are a bit over the top, for sure!
Just made these and they are delicious love the flavors! I probably needed to let the chocolate layer set longer because my hot caramel layer went through to my chocolate on 3 of the 4 that I made but it was still delish. I will post the 1 pretty one on IG and tag you. I will def try again very pretty and fancy!
I’m so glad you liked them, Carol! Please do tag me on IG, I would love to see your picture!
These came out perfect and were delicious! Thank you for sharing!
I am making these for a dinner party this weekend – can’t wait! Can you tell me approx how many ounces your ramekins were? Trying to figure out how many batches I need to make.
Hi Jami! My ramekins are 4 oz each….I think most are about that size, but they could vary. Have a great party, I hope you like these!
Ohmygod, these look delish. Where on earth did you get those adorable little pudgy ramekins? I am in love with them.
Thank you Kathryn! I think I found the glasses at T.J.Maxx sometime last year =)
Are the yolks completely cooked in this recipe? I always thought you had to bake pot de creme in a water bath. Am thinking of making this for a baby shower but want to make sure it’s ok for the mama-to-be to eat! Thanks!
Hi Christine! Yes, the eggs are completely cooked. Yolks cook very quickly. Some pots de creme are baked in water baths…that’s the traditional method. I like to do them on the stove top because it’s quicker and it allows for layering different flavors =)
When did you add the coarse salt? Just realized I made these and never added the salt listed in the ingredients!!!
I see it now. Shoot I missed that step.
It looks pretty elegant! A wonderful treat for the family.
What does the T and t stand for? tablespoon and teaspoon?
Yep, you’ve got it! =)
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Hey! I was wondering can this recipe be doubled easily? I’ve had issues doubling recipes in the past… haha. I’d like to make 12, for Thanksgiving. ^_^ Thank you!