Chocolate Pot de Crème (“pot of cream”, en Français) is one of my all-time favorite desserts, chocoholic that I am. Rich – very rich – and ultra-creamy, I think of it as chocolate pudding on steroids. It
makes an indulgent and festive dessert for a holiday meal, especially when served with a flavored whipped cream (a must to cut the richness of the custard). I like to top it with coconut, peppermint or
cacao nib whipped cream. For the coconut cream, I just infuse hot cream with unsweetened coconut (about 2/3 cup for 1 ½ cups cream) for 20 minutes or so, then chill and whip with some sugar. For the peppermint cream, just add a bit of peppermint extract along with some sugar
before whipping. For the cacao nib cream, give it the same treatment as for the coconut cream, using ¼ cup nibs for 1 cup cream. For the pot de crème, do use a really good chocolate, such as Guittard or Valrhona – it makes all the difference!