If you’re in the South, like me, you might call these little goodies “pots of cream”. However, if you want to get all fancy, you can pronounce pot de crème the French way — POH DE KREM. However you choose to pronounce them, your loved ones are going to be asking for seconds of this delicious chocolate dessert. When Ghirardelli asked me to create a Valentine’s Day recipe using their products, I immediately thought it would be fun to test making pot de crème for the first time.
This recipe starts with two delicious ingredients: Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and Ghirardelli Dark Melting Wafers. Both items are readily available at your local grocery store, mass or club store. I purchased both products at Target. If someone served me a plate of these Ghirardelli Chips and Wafers for dessert, I’d probably be just fine just eating them straight off the plate! However, for Valentine’s Day, I wanted to create a special chocolate dessert for my true loves.
Dark chocolate and raspberry together are one of my favorite dessert flavor combinations. The combination works particularly well for a Valentine’s Day inspired dessert. Using Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips for this pot de crème makes it the ultimate dessert indulgence. The rich, creamy bottom chocolate layer of the pot de crème was perfectly balanced by the vibrant, fresh raspberry layer. Both my husband and kids loved the decadent flavor of this little dessert.
One of my favorite things about pot de crème is that you don’t even have to turn on your oven to make them. Both the chocolate and raspberry layers are made by simply cooking them in a saucepan on your cooktop. And, the heart toppers are made by melting the wafers in the microwave.
Dark Chocolate and Raspberry Crème de Pots
Chocolate Crème de Pots
2 egg yolks
3 oz. Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 cup heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
1 ½ cups frozen raspberries
¼ cup sugar
Juice from 1 lemon (about 2 tablespoons)
1 teaspoon cornstarch
¼ cup Ghirardelli Dark Melting Wafers
For Chocolate Crème de Pots: Place egg yolks in a small bowl. Whisk together and set aside.
Combine whipping cream, Ghirardelli chips, and sugar in small saucepan. Heat over medium heat until mixture comes to a boil, about 8 minutes. Remove saucepan from heat, let cool for 1 minute. Pour half of the chocolate mixture into bowl with egg yolks. Stir until eggs are combined. Pour mixture back into saucepan with remaining chocolate sauce. Place back on heat and cook for 2 additional minutes. Stir in vanilla extract. Pour mixture into 4 small juice glasses, dividing equally. Place into refrigerator and cool for 2 hours.
For Raspberry Layer: Stir together raspberries, lemon juice, and cornstarch in a small saucepan. Place over medium heat. Heat until boiling, about 5 minutes. Remove from heat and strain out solids. Pour sauce on top of chocolate layer. Cool for about 2 hours.
For Chocolate Hearts: Sprinkle edible glitter into the bottom of a heart chocolate mold. Melt Ghirardelli Dark Melting Wafers according to package directions. Pour melted wafers into molds. Place mold in the refrigerator until completely hardened. Immediately before serving, place a heart on top of raspberry layer.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.