Decadent and silky chocolate pots de crème with a sweet caramelized top. This recipe is sponsored by Sukrin USA. All recipes and opinions are my own.
My dad and I used to play this game where we’d plan out our best and last meal on Earth. Morbid, I know, but it was kind of fun, especially since we are both foodies. If I am ever faced with the decision of my last meal on Earth, there’s no doubt in my mind that these Chocolate Pots de Creme (please say that in a heavy French accent) would be on the list.
If you like creme brûlée then you’re going to be slap-yo-momma happy when you try these bad boys.
Look at those “sugar” crystals!
Creme brûlée is the only dessert that I ever care to order at a nice restaurant. Cake, pie, cheesecake…those things don’t tempt me. But offer me creme brûlée and all bets are off.
I don’t know what it is about creme brûlée that I love so much. Maybe because it’s sweet but not too sweet. It’s creamy but not like my kids’ pudding cup. Or maybe it’s that crunchy sugar shell that I get to break open with my spoon. Whatever it is, I freakin’ love it.
These Chocolate Pots de Creme are essentially a chocolate creme brûlée. When I discovered Sukrin USA products a while back, I found out that they carry a sweetener called tagatose. Since this is probably a new word for you so let me explain:
Tagatose is a natural sweetener similar to erythritol. It has a very low glycemic index making it ideal for low carb and sugar free diets. Tagatose is about 92% as sweet as sugar so it can easily be converted into sugar free recipes.
The super fun part about tagatose is that it crystallizes and caramelizes like real sugar! Sweeteners like erythritol, stevia, or monk fruit don’t melt down in the same way as sugar and can leave a weird after taste in your mouth (i.e. the cooling effect). Tagatose has zero aftertaste! Because it’s so similar to sugar, it’s an excellent replacement in coffee, tea, and baked goods.
To make these Chocolate Pots de Creme, I used Sukrin Icing Sugar which is essentially powdered erythritol. I wanted the custard to be very silky and the Icing Sugar is the perfect sweetener for that. Sukrin uses a very small amount of steviol glycosides to achieve the perfect sweetness level. You don’t have to worry about the heavy cooling effect with every bite!
All of the products used in this recipe can be found online at LeGaia, Sukrin’s brand new online store! It’s beautiful and carries all kinds of wonderful sugar free and keto friendly products. I LOVE the No Sugar Added Jam!
Other recipes you might like featuring Sukrin products are:
Chocolate Pots de Creme
Decadent chocolate custard with a crystallized tagatose shell.
- 5 egg yolks
- 1/4 cup Sukrin Icing Sugar (powdered erythritol)
- 1.5 cups heavy cream
- 3 oz sugar free chocolate chips
- 1 tsp vanilla extract
- 6 tsp tagatose
- 1 Preheat your oven to 325 degrees.
- 2 In a small bowl, whisk the Sukrin Icing Sugar into the egg yolks. Set aside.
- 3 Microwave the chocolate chips in a small bowl in 10 second intervals, stirring between each one. Set aside.
- 4 In a small pan, heat the heavy cream on the stove over MED heat. Do not let the cream boil.
- 5 When the cream is warm to the touch, remove it from the heat. Use a measuring spoon to temper the egg yolks by slowly whisking in 1 tbsp of warmed cream into the egg yolks. Repeat the tempering step 2 more times to ensure the yolks are fully tempered.
- 6 Add the melted chocolate to the heavy cream and whisk until it is smooth.
- 7 Slowly add the egg yolks and whisk until the mixture is smooth and silky. Add the vanilla extract and whisk again.
- 8 Place your ramekins on a baking sheet with a rim. Carefully pour the custard filling into each pot. They should be about 2/3 of the way full.
- 9 Extend the oven rack so that it is exposed outside of the oven. Carefully place the sheet pan of pots on the rack. Add water to the sheet pan so that it comes about half way up the pots/ramekins. Be careful not to slosh water into the pots.
- 10 Push the rack back into the oven. Bake the custard for 25 minutes. The centers should be slightly jiggly when finished. Do not bake them for more than 30 minutes.
- 11 Let the custards chill on the counter for 30 minutes then place in the refrigerator for 2 hours up to over night.
- 12 To make the crystallized shell, sprinkle 1 tsp of tagatose on top of each ramekin and use a kitchen torch to crystallize.