Pot de crème (pronounced “poh de krem”) is a classic French dessert consisting of a creamy, egg-based custard baked in individual ramekins. It typically has a rich, smooth texture and can be flavored with chocolate, vanilla, or other ingredients.
I adore classic pot de crème, but I often find myself buying it from stores, which can be quite expensive and gone too soon. Creating the traditional French version seemed time-consuming with tempering egg yolks, straining the cream, and baking. That’s when inspiration struck me—I devised a shortcut approach that’s easy to make and just as tasty.
My Faux Pot de Crème is a creative twist on the traditional French dessert. Unlike the classic recipe, mine requires no baking and is incredibly easy to prepare. The only cooking step might be melting chocolate in warm cream. This dessert idea came to me after I had leftover cream from a Yule log cake. I transformed it into bite-sized treats topped with chocolate glaze, and my family devoured them instantly. Thus, “faux pot de crème” was born—a playful, no-fuss dessert that still packs a luxurious punch.
Craving more chocolate desserts?
Ingredients
- Chocolate Glaze
Instructions
- In a large bowl, combine heavy cream, confectioners' sugar, and cocoa powder. Use a hand mixer to beat the ingredients until the cream reaches stiff peaks. Then, place the bowl in the fridge to chill until needed.
- In a small saucepan over medium heat, gently warm the heavy cream until it's hot but not boiling. Remove the pan from the heat and add the crumbled chocolate bar. Stir continuously until the chocolate is fully melted, and the mixture transforms into a rich, velvety glaze. Let it cool slightly.
- Fill a piping bag (or plastic bag with a snipped corner) with the chilled cream. Pipe the cream into small jars, smoothing the tops with a spoon. Generously drizzle the chocolate glaze over each jar. Chill the desserts in the fridge for at least an hour before serving.
Notes
The serving in this recipe is about 1/2 cup.