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Homemade Chocolate Pistachio Pots de Creme photo

Chocolate Pistachio Pots de Creme

This Chocolate Pistachio Pots de Creme is a creamy, rich dessert that combines bittersweet chocolate with nutty pistachios!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Pots de Creme:
  • 1 cup pistachios lightly toasted
  • 40 grams confectioners' sugar (about 1/3 cup)
  • 1 teaspoon fine grain sea salt plus a pinch
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 115 grams bittersweet chocolate (72 percent cocoa), chopped
  • 4 large egg yolks
  • 45 grams white sugar (about 3 tablespoons)
  • Whipped cream for serving

Equipment

  • Mixing bowls
  • Whisk
  • Double boiler or heatproof bowl
  • Measuring cups and spoons
  • Ramekins or small cups
  • Fine-Mesh Strainer

Method
 

Instructions:
  1. Step 1: Prepare the Pistachio Base - Begin by lightly toasting the pistachios in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are fragrant. Take care not to burn them. Allow the pistachios to cool, then finely chop them and set aside.
  2. Step 2: Melt the Chocolate - In a double boiler or a heatproof bowl set over simmering water, combine the chopped bittersweet chocolate and 1/2 cup of heavy cream. Stir gently until the chocolate is melted and smooth. Remove from heat and let it cool slightly.
  3. Step 3: Whisk the Cream and Milk - In a medium saucepan, combine the whole milk, remaining heavy cream, confectioners' sugar, and sea salt. Heat over medium-low until warmed but not boiling. Stir occasionally to ensure the sugar dissolves completely.
  4. Step 4: Combine Egg Yolks and Sugar - In a mixing bowl, whisk together the egg yolks and white sugar until the mixture lightens in color. Gradually pour in the warm milk mixture, whisking constantly to temper the eggs and avoid curdling.
  5. Step 5: Mix Everything Together - Slowly pour the melted chocolate into the egg and milk mixture, whisking until fully combined. Strain the mixture through a fine mesh strainer into a large bowl to ensure a smooth custard.
  6. Step 6: Pour into Ramekins - Divide the custard mixture evenly among the prepared ramekins. Place them in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath helps the pots de creme cook gently and evenly.
  7. Step 7: Bake - Preheat your oven to 325°F (160°C). Carefully transfer the baking dish to the oven and bake for 25-30 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
  8. Step 8: Cool and Chill - Remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 4 hours or overnight to fully set.
  9. Step 9: Serve - Before serving, top each pot de creme with a dollop of whipped cream and a sprinkle of the toasted pistachios for added texture and flavor.

Notes

  • Make sure to toast the pistachios gently to avoid burning.
  • Use high-quality chocolate for the best flavor.
  • These pots de creme can be prepared a day ahead for convenience.