These red velvet pots de crème are a special occasion chocolate dessert that is plenty decadent, but still somehow light. With a deeper chocolate flavor than typical red velvet cake, and a little bit of cream cheese tanginess. they are super easy, gorgeous, and incredibly delicious.
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 3 large egg yolks
- 4 1/2 ounces semisweet chocolate (62% cacao), broken into small pieces
- 1/8 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon red gel food coloring, or as needed
- 1/4 cup cream cheese
Whipped Topping (optional)
- 1/4 cup very cold heavy cream
- 1 tablespoon confectioners sugar
- 1 tablespoon cream cheese, at room temperature
- 1/4 teaspoon vanilla extract
- cocoa powder, for dusting
DIRECTIONS
- For pots de crème, whisk together milk, cream, and egg yolks in a saucepan. Cook, stirring constantly with a spatula over medium heat, until the mixture is hot and steamy, but has not begun to simmer yet. An instant read thermometer inserted into the mixture should read 160 degrees F (71 degrees C).
- Remove from heat, add chocolate, and swirl pan a few times to settle chocolate down. Let sit for 2 minutes. Add salt, vanilla, and red coloring.
- After 2 minutes, add cream cheese, and whisk everything until smooth. If cream cheese is not mixing in completely, use a stick blender to mix for a few seconds.
- Transfer mixture into serving glasses or jars. Place jars on a tray and tap each one gently a few times to bring any air bubbles to the surface. Cover with plastic wrap and chill in the refrigerator until cold and firm, at least 2 hours or up to overnight.
- For whipped topping, add heavy cream, confectioner’s sugar, cream cheese, and vanilla to a bowl, and whisk until medium-stiff peaks form. Add to a piping bag, and pipe (or spoon) over chilled pots de crème. Dust lightly with cocoa powder, and serve.
