Chocolate Pots de Crème with Gran Marnier

Pots de Crème are an entertainer’s best friend. They may be prepared up to 2 days in advance and are very easy to make. With just a little finesse, and some high quality chocolate, you can be sure to wow your guests. Depending on the vessel in which they are served, they are an appropriately small shot of rich chocolate following  a heavy meal, or a moreish serving for the chocoholics at the table. Keep it simple with straight-up chocolate, or dress it up with Gran Marnier. This recipe is a keeper.

Chocolate Pots de Crème with Gran Marnier

This recipe requires refrigeration before serving for at least 6 hours. For best results, prepare at least one day before serving. Makes 6 large or 12 small servings.

1  3/4 cups heavy cream
3/4 cup whole milk
6 ounces high quality dark chocolate (70-72%), finely chopped
6 egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon Gran Marnier or Cointreau (optional)

Gran Marnier Whipped Cream
Candied orange peel and/or raspberries for garnish

Preheat oven to 325 F. (170 C.) Combine cream and milk in a saucepan and bring to a simmer over medium heat. Remove and add chocolate, whisking until melted and thoroughly incorporated. Whisk eggs, sugar and vanilla together in a large bowl. Slowly add chocolate to the eggs, whisking constantly. Mix in Gran Marnier if using. Strain through a fine-meshed sieve into another bowl. Blot foam from the top of the chocolate with a paper towel or skim with a spoon.
Pour chocolate into demi-tasse cups or 3/4 cup ramekins. Cover each cup with foil. Place cups in a large baking pan. Pour boiling water into the pan until it reaches half-way up the side of the cups. Bake until the chocolate is set but still wobbles in the middle, about 40 – 50 minutes depending on the size of the cups. Remove and transfer cups to a wire rack; cool. Cover and refrigerate pots de crème at least 6 hours (or overnight). Bring to room temperature before serving.
Serve with Gran Marnier Whipped Cream. Garnish with candied orange peel or raspberries.

Gran Marnier Whipped Cream:
Before serving, beat 1/2 cup heavy cream in bowl of an electric mixer until soft peaks form. Whisk in 2 tablespoons sifted confectioners’ sugar and 2 teaspoons Gran Marnier and beat until stiff peaks form, taking care not to overbeat.

26 thoughts on “Chocolate Pots de Crème with Gran Marnier

  1. This one is definitely getting saved. I still haven’t had my chocolate cake fix. Or maybe it’s just a chocolate dessert fix. Regardless, this looks like it would do the trick – and I have all ingredients on hand. Thanks, Lynda!

  2. Pots de Creme are definitely one of my favourite go to desserts as well. They’re so simple but they never let you down. Yum!

  3. What a gorgeous image! I love the simplicity and the subtle color play. Taking a break from desserts this month (or trying to, anyway!), but I’ll tuck this one away for February.

  4. I am one of those home cooks who refuses to serve desserts using raw eggs – so I miss out on lots of delicious desserts such as chocolate mousse 🙁 I have my mother’s gold ceramic pot de creme “pots” and have always needed an excuse to use them – thanks!

  5. I am on my 2nd batch of them right now (just put them in the oven).
    This is my favorite chocolate pot de creme recipe using Grand Marnier! Absolutely delicious!

    1. PS I use two different kinds of chocolate:
      Lindt 70% and Godiva bittersweet 60%

  6. i made this last night. it was wonderful!
    however, there was a very small bit of water at the bottom. was this maybe because i added too much of the grand marnier? i left the dessert in the oven for a full 50 minutes.

    1. Hi Wendy: How long did you let the pots de creme set after baking? If they are eaten too soon, they may be runny. For best results, refrigerate them overnight before serving.

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