Hot Chocolate and Toasted Marshmallow Pots de Créme.
Say hello to the most beautiful little cup of love.
OH MY GOSH is right, you know?
The most decadent chocolate pots de créme, right here for you to eat!
Sounds fancy. Is really just a cup of chocolate goodness. Let’s get into it?
We have the most delicious dark chocolate pots de creme that taste like hot chocolate and it’s all topped off with a toasty marshmallow. This little cup of dessert is RICH. It’s my favorite sort of dessert. I love super indulgent and rich desserts that might only require a few bites.
Now don’t be fooled by the title. It’s not like it’s ACTUAL hot chocolate, because we don’t really need that yet in September. We just have the flavor of hot cocoa and marshmallows, which is another dream in my book. I love this combo like I love chocolate and peanut butter. Which is saying a LOT.
This recipe comes from the new cookbook from my friend Naomi at Bakers Royale. Oh my gosh YOU GUYS! This book is unreal. I cannot even tell you how many pages have the corner folded down because I want to make that many recipes. Her creations are so incredible. Seriously some of the best on the internet.
Not to mention, her photography is insane. I’ve always admired her photography the most out of food bloggers – it is stunningly gorgeous while still relatable because the food always looks to die for. Makes me want to jump through the screen like a crazy person.
I am telling you, this book is a MUST GET.
Also! This was the first time I’ve ever made any sort of pot de creme. Pretty sure it’s a mix between a pudding and a custard. I don’t even care WHAT it is because it tastes like heaven. It’s like eating a spoonful of a silky and fluffy chocolate cloud. The texture is divine. The flavor is even better!
The last time I made any sort of pudding was probably when I was a kid and it was from the box. Yes I know – blasphemy.
Now this one takes a little bit more work. I mean, like more work than opening up a box of powdery mix and refrigerating it for an hour or even buying a four pack of plastic container pudding and peeling back that foil seal to reveal a delicious chocolate tub of love.
With this dessert, we mix it up and then bake it. And THEN refrigerate it. But I swear to you that the wait time is worth it, even if I did want to order two pizzas in the time frame I waited for this to chill and set. I couldn’t even look at it and had to remove myself from the kitchen because it looked so perfectly delish.
With the first bite though? Oh mylanta. This is the perfect party dessert. Something you can make ahead of time. A treat you can share. Something you can seriously tuck into and enjoy. 100% worth it.
Hot Chocolate and Toasted Marshmallow Pots de Creme
pots de creme
- 1 1/2 cups chopped dark chocolate 70% cocoa
- 6 large egg yolks. at room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1 cup milk
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 packets 5 teaspoons of unflavored gelatin
- 8 tablespoons of cold water
- 1 1/2 cups granulated sugar
- 1/3 cup cold water
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon salt
pots de creme
- Preheat the oven to 300 degrees F. Place 8 ramekins or small heat-proof mugs in a baking dish or roasting pan.
- Place the chopped chocolate in a large bowl. In another large bowl, whisk together the egg yolks, sugar and vanilla extract.
- Heat the cream, milk, cocoa powder and salt in a saucepan over medium heat, whisking to combine, until it’s just simmering. Very slowly pour it into the egg mixture while whisking the entire time, until combined. Pour that mixture through a fine mesh sieve over top of the chopped chocolate. Let it sit for 2 to 3 minutes, then stir and whisk until the chocolate is all melted and the mixture comes together.
- Pour the chocolate into the ramekins/mugs in the baking dish, leaving a bit of room up top. Fill the baking dish halfway full with hot water. Place the dish carefully in the oven and bake for 30 to 35 minutes, just until the edges set but the center is still jiggly. Transfer the cups to a cooling rack and cool completely. Refrigerate for 4 hours before serving.
- To serve, top with a marshmallow that is toasted (either over a fire or with a kitchen torch)!
- Place the gelatin in a small bowl and stir in the 8 tablespoons of cold water. Set aside. Spray an 8×8 pan with nonstick spray, then sprinkle some powdered sugar in the pan and shake well, dispersing it all over the pan, covering the entire thing.
- In a small saucepan, combine the remaining cold water and sugar. Heat over medium heat, stirring constantly until the sugar is dissolved and bubbly, about 3 to 4 minutes. Stir in the gelatin mixture, whisking, and bring it to a boil. Once boiling, immediately remove from heat. Add to the bowl of an electric mixer attached with a whisk. Let sit and slightly cool. Add in the vanilla bean paste and salt. Beat on medium-high speed for 10 to 15 minutes, until white and glossy and shiny and thick. Spread in the 8×8 pan and top with a sprinkle of powdered sugar if desired. Let sit for about 4 hours, or even overnight.
- Once set, run a knife along the edges of the baking pan and dump the marshmallow square out onto a cutting board. Cut the marshmallows into squares.
For real. Look at that bite.