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Ghostly Pot de Creme

How cute are these ghostly pot de crème? I don’t know about you, but Halloween is a favorite holiday in my family. My kids go crazy for it and so do I. We love the decorations, the pumpkin carving and most of all—the fun and crafty Halloween food! This recipe being one of them.

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The chocolate is rich, the texture is velvety—all the things a custard dish should be. To ensure that the flavor is spot on, make sure to use the best chocolate you can source. If bittersweet chocolate isn’t your thing, then use semisweet. But don’t compromise on the milk. No other milk is as creamy and good tasting as fairlife®! And on top of that it’s higher in protein and lower in sugar than regular milk. 

Now do you see why this is milk you’ll find in my refrigerator?

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I’ve proudly partnered up with fairlife for this fun Halloween treat. So it should be no surprise when I tell you – this year not only will I be serving this ghostly pot de crème for our pumpkin carving party, but fairlife  milk will also be the beverage of choice for our soiree.

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Ghostly Pot de Creme

Yield: Makes 8-10 servings

Ingredients:

For the pot de creme

  • 11/2 cups chopped dark chocolate (60–70% cacao)
  • 2 cups heavy whipping cream
  • 1 cup fairlife Whole Milk
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon kosher salt
  • 6 large egg yolks
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract

For ghost whipped cream

  • 1 ½ cup whipped cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract

Directions:

To make the pots de crème: Preheat the oven to 300°F. Set eight 4-ounce heat proof espresso cups or 4-ounce ramekins in a roasting pan.

Place the chopped chocolate in a large bowl. Set aside.

In a large saucepan, over medium heat, stir together the cream, milk, cocoa powder and salt, and bring to a simmer. Remove from the heat.

In a second large bowl, whisk together the egg yolks, sugar, and vanilla. Whisking constantly, slowly pour the hot cream mixture into the yolk mixture. Whisk until fully combined and smooth. Strain through a fine-mesh sieve into the bowl of chocolate. Let stand for 2 minutes, then whisk until well combined and smooth. Transfer the custard to a large pitcher for easy pouring.  

Divide the custard among the prepared espresso cups. Set the pan in the oven, and carefully pour hot water into the pan to come halfway up sides of the espresso cups.

To make whipped cream ghost: Place all ingredients in a chilled bowl and beat to a soft peak.

To assemble: Transfer whipped cream into a pastry bag fitted with a round tip. Pipe ghost onto pot de crème and place royal icing eyes on