This is the easiest Pot de Crème recipe you’ll ever make, adapted from Jamie Oliver’s classic chocolate pots. It comes together in minutes and is incredibly versatile: leave it as is for a silky, custardy, spoon-coating dessert, or fold in two stiffly whipped egg whites to transform it into a light, airy chocolate mousse.
Ingredients:
- 275 ml heavy cream
- 200 g semisweet chocolate
- 2 large eggs
- 3 tablespoons cognac or similar brandy
- 20 g butter
Instructions:
In a thick-bottomed saucepan, heat the cream over medium heat until it's just below boiling (185°F to 195°F).
Remove from heat and let sit for 1 minute
Add the chopped chocolate and stir until fully melted and smooth.
Once melted, whisk in the egg yolks and cognac (if using)
Let the mixture cool slightly, then add the butter and stir until glossy and fully incorporated.
If making Mousse au Chocolat, gently fold in two stiffly beaten egg whites until just combined.
Pour into individual serving dishes—ramekins, small cups, or glasses—and chill until set.
Troubleshooting Tip
If the mixture separates when you add the butter, it likely wasn’t cool enough. To fix it, let it sit a bit longer, then stir in a little cold milk (a tablespoon at a time) until the texture smooths out again.