Pots de crème, translating to “jars of cream” in French, are a decadent dessert that will delight any chocolate lover. This particular recipe takes pots de crème to the next level by incorporating balsamic vinegar, which brings out the fruity notes of bittersweet chocolate while adding complexity and a touch of tanginess. Whether you’re looking for an elegant dinner-party dessert or a casual weeknight treat, these Chocolate Balsamic Pots de Crème are sure to impress.
One unique ingredient used in this recipe is amarena cherries. These sweet, dark cherries are native to the Bologna and Modena regions of Italy and are typically bottled in syrup. If you can’t find amarena cherries, you can easily substitute them with Luxardo cherries. These cherries can also be used to garnish cocktails or served over ice cream for a delightful treat.
When it comes to balsamic vinegar, there is a difference between regular balsamic vinegar and aged balsamic vinegar. Aged balsamic vinegar is typically thicker, sweeter, and has a more complex flavor profile. It’s perfect for drizzling over cheese, like burrata or mozzarella, or pairing with fruit, such as cantaloupe with prosciutto or fresh berries.
In the Food & Wine Test Kitchen, they emphasize the importance of tempering the egg yolks to ensure a silky smooth texture for the pots de crème. By gradually adding some of the hot cream mixture to the egg yolks while whisking constantly, you can avoid the eggs scrambling, which can result in a grainy consistency.
If you want to get a head start on this dessert, you can prepare the pots de crème up to four days in advance. The whipped ricotta and balsamic glaze can also be stored separately in the refrigerator for up to two days, making it a convenient option for entertaining.
This delightful recipe was developed by Marianne Williams, with the text written by Paige Grandjean. With its unique flavor combination and luxurious texture, these Chocolate Balsamic Pots de Crème are sure to become a favorite dessert in your repertoire.
