Yeah, me either. But in honor of all things light, fluffy and whipped, I thought it was the perfect day to share a chocolate salted caramel pot de creme recipe with you since it comes topped with homemade whipped cream. If you’ve never tried the homemade variety, you’re totally missing out.
All you need is some heavy whipping cream, a bit of sugar, a mixer and a few minutes. Worth every second, I promise.
Speaking of things you might not know about, did you know that a “pot de creme” is just a fancier way of saying pudding?
- for the chocolate layer:
- 1 cup heavy cream
- 1/2 cup good quality dark chocolate
- 2 tbsp. sugar
- 2 egg yolks
- 1/2 tsp. vanilla
- 1/2 cup sugar
- 2 tbsp. water
- 1 1/4 cup heavy cream
- 1/2 tsp. kosher salt or flaky sea salt
- 3 egg yolks
for the salted caramel layer:
for the whipped cream topping:
1. Combine the heavy cream, dark chocolate and sugar together in a heavy-bottomed saucepan over medium high heat, stirring constantly until the chocolate has melted and the mixture is smooth.
2. In a small bowl, beat together the egg yolks. Slowly pour about 1/4 cup of the chocolate mixture into the eggs, while whisking to temper. Once combined, pour the egg and chocolate mixture back into the saucepan, whisking to fully combine.
3. Return the mixture to the stove over medium heat and whisk constantly until the mixture thickens and bubbles. Remove from the heat and stir in the vanilla. Divide the chocolate mixture between 6-8 small glasses or ramekins. Tap on the counter to remove any bubbles. Refrigerate for at least 30 minutes or until set.
4. Prepare the caramel layer by combining the water and sugar in a heavy-bottomed saucepan over medium-high heat, until boiling. Brush down the sides of the saucepan with a wet pastry brush to stop sugar crystals from forming. Swirl the mixture ever so often until it becomes a golden brown color.
5. Meanwhile, heat the heavy cream in the microwave until hot. (This took 90 seconds for me) In a small bowl, beat together the egg yolks and set aside.
6. Pour half of the hot cream into the caramel mixture. It will bubble furiously and rise. Once the bubbling starts to slow down, add the remaining half of the heated cream and the salt. Whisk until smooth.
7. Slowly pour about 1/4 cup of the caramel mixture into the egg yolk bowl, whisking constantly to temper, then pour back into the caramel and return to the stove over medium-high heat until boiling, whisking constantly.
8. Once boiling and the mixture has thickened, remove from the heat immediately. Take the glasses or ramekins out of the fridge and evenly distribute the caramel sauce on top of the chocolate. Tap on the counter to remove any bubbles. Return to the refrigerator for at least 1 hour or until just before serving.
9. Beat 1 cup of heavy cream on medium high speed until stiff peaks form. Divide the whipped cream on top of the glasses or ramekins and lightly dust with cocoa powder and sugar pearls or dragees, if desired.
*Chocolate and caramel layers can be made 3-4 days in advance. After adding the caramel layer, chill for 1 hour and then cover each ramekin or glass with plastic wrap to prevent a skin from forming on the top and return to the fridge.
When I think of pudding I think of the powdered Jello pudding mixes in the aisles of the grocery store or of the already prepared Snack Pack versions. While those are good and fit a pudding craving when necessary, there is absolutely nothing like this chocolate and salted caramel recipe. Seriously. I served it for Christmas and everyone raved about how incredible it was.
Depending on what you serve it in, it can look fancy and hold its own with the rest of your upscale meal. Not sweetening the whipped cream is necessary in this recipe since the salted caramel and chocolate are both sweetened perfectly. Its rich, creamy, decadent and I maybe at the two we had leftover for breakfast the next day. Don’t judge me.