Chocolate pot de crème is a classic Valentine’s day dessert, but why stop there? This recipe turns the indulgence up a notch by adding red wine into the mix. What could go wrong? If you’re planning to pair red wine and chocolate this Valentine’s day, our best suggestion is to do it by mixing them together in the very same bowl.
This recipe makes four servings. If you’re planning a dinner for two, the leftovers should keep well in the fridge for three days. Of course, no one will judge if they don’t last that long.
Chocolate Pot De Crème Recipe
Prep time: 15 min
Cook Time: 45 min
- 2/3 cup heavy cream
- 1/4 cup red wine
- 2 ounces semisweet chocolate
- 1 tablespoon cocoa powder
- 2 egg yolks
- 2 Tablespoons granulated sugar
- 1/8 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- Whipped cream, for serving (optional)
- Preheat the oven to 325°F.
- Pour the cream and wine into a small pot and place over medium-low heat.
- Cook until the liquid is steaming and small bubbles have formed around the edges.
- Add the chocolate and cocoa powder, stirring occasionally, until smooth and melted.
- Whisk the egg yolks, sugar, and salt together in a mixing bowl.
- Pour a little of the hot cream mixture over the yolks while whisking to warm them.
- Continue adding warm liquid to the yolks, a little at a time, whisking after each addition.
- When all the liquid has been added, stir in the vanilla and strain the mixture through a mesh strainer into a large measuring cup.
- Divide equally between four ramekins or small cups.
- Place the filled cups in a larger baking dish. Fill the larger dish with hot water, halfway up the sides of the cups.
- Bake for 40-45 minutes, or until set around the edges and just barely wobbly towards the centers. Let cool slightly and top with the whipped cream, if using. Enjoy!
Looking for even more chocolate? Try these molten chocolate cakes.