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Chocolate-Raspberry Pots de Creme

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Girl vs Dough
Updated May 10, 2017
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No-bake chocolate-raspberry flavored pots de creme topped with a fresh raspberry whipped cream is the perfect easy dessert when you want to impress without the stress.

More About This Recipe

  • Mama’s Day is just around the corner, y’all… do you know how you’re going to show your mom how much you care about her? If you don’t, I’ll give you a hint: Chocolate. And if you really want to go all in – or if you’re in serious need of brownie points – I’ll give you another hint: Chocolate-Raspberry Pots de Crème. Bonus? This recipe makes more than one serving, so you can have one, too. You’re welcome. Now that we’ve got that figured out, let’s make some chocolatey deliciousness! Heavy cream, chocolate, and raspberries? You can't go wrong with this dessert.

Chocolate-Raspberry Pots de Creme

  • Prep Time 15 min
  • Total 4 hr 15 min
  • Servings 6
  • Ingredients 9
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Ingredients

Pots de Creme

  • 1/2 cup milk
  • 1/2 cup half and half
  • 6 egg yolks
  • 2 cups semisweet chocolate chips
  • 1 tablespoon raspberry (or vanilla) extract
  • Pinch salt

Whipped Cream

  • 1 cup Cascadian Farm™ frozen organic raspberries
  • 1/4 cup granulated sugar
  • 1 1/2 cups heavy cream

Instructions

  • Step 
    1
    In a medium saucepan over medium heat, heat milk, half and half and heavy cream until scalding (or until small bubbles form on top). Whisk egg yolks in a large bowl.
  • Step 
    2
    Remove milk mixture from heat; while whisking constantly, very slowly add milk mixture to egg yolks. When milk mixture and egg yolks are fully incorporated, return to saucepan and whisk over low heat until thickened, about 5 minutes.
  • Step 
    3
    Remove mixture from heat; whisk in chocolate chips, raspberry extract and salt until smooth. Divide mixture among 4 to 6 4-oz ramekins (depending on how big you want your servings). Refrigerate until set, about 4 hours.
  • Step 
    4
    Meanwhile, make the whipped cream: Blend frozen raspberries in a food processor until a puree forms. Transfer to a bowl and stir in sugar; set aside. In the bowl of a stand mixer, whisk heavy cream on high speed until stiff peaks form. Fold in raspberry mixture.
  • Step 
    5
    Top pots de creme with whipped cream just before serving.

Nutrition

No nutrition information available for this recipe
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