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Chocolate Pot De Creme with Pomegranates and Vanilla Bean Cream

Perfect for Valentine's Day or any special occasion, this chocolate pot de creme makes for an elegant and impressive dessert. Rich and creamy chocolate custard is topped with lightly sweetened vanilla bean whipped crème fraîche, and syrupy pomegranates. Despite its fancy appearance, this recipe is actually quite easy and quick to throw together.
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Prep Time 1 hour
Chill Time 2 hours
Total Time 3 hours
Servings: 6 ramekins
Ingredients Method

Ingredients
  

Chocolate Pot De Creme
  • 1 cup heavy cream
  • 1 cup whole milk
  • 5 large egg yolks
  • 6 ounces bittersweet chocolate
  • ½ teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • a pinch of salt
Pomegranates
  • Arils of 1 large pomegranate (about 1 ½ cups)
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1 Tablespoon water
  • a pinch of salt
Whipped Crème Fraîche
  • 1 cup crème fraîche cold
  • ¼ cup granulated sugar
  • ¾ cup heavy cream cold
  • 2 teaspoons vanilla bean paste
  • a pinch of salt

Method
 

Start by making the chocolate pot de creme
  1. Get out 6 ramekins and set them aside.
  2. In a large saucepan, bring the heavy cream and milk to a simmer over medium heat. In a medium sized heat safe bowl, whisk the egg yolks until smooth. Slowly stream 1 cup of the simmering cream/milk into the egg yolks, whisking constantly. Then, stream the tempered egg yolks back into the remaining cream and continue to cook over medium heat, stirring constantly, for 1 minute until the mixture starts to thicken.
  3. Remove the custard from the heat and immediately add the chopped chocolate and stir until smooth and combined. Whisk in the espresso powder, vanilla, and salt. Divide the custard evenly among the ramekins. Cover with cling wrap and chill for two hours.
While the custard chills, make the pomegranates
  1. in a medium sized saucepan, mix together the pomegranate arils, sugar, vanilla extract, cornstarch, water, and salt. Bring the mixture to a boil over medium heat and boil for 5 minutes, stirring frequently. Then turn the temperature down to medium low, and cook for another 5 minutes. Remove from the heat and let the mixture cool before transferring to a sealable glass container (I used a jar) and chilling until ready to serve.
When you are ready to serve, make the cream
  1. Place the crème fraîche, granulated sugar, heavy cream, and vanilla bean paste in a large mixing bowl. Using a hand or stand mixer fitted with a whisk attachment, whip the mixture on high speed to medium/stiff peaks.
  2. Top each ramekin with a generous dollop of the cream and a spoonful of the syrupy pomegranates. Serve immediately.