I love this recipe because it elevates a classic chocolate custard with unexpected layers of flavor. The aged balsamic adds fruity depth, the whipped ricotta brings lightness, and the amarena cherries offer a beautiful finishing touch. I appreciate that each component can be made ahead, making this dessert perfect for entertaining with minimal last-minute effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Pots de crème: 1 1/2 cups heavy cream 1 cup whole milk 6 large egg yolks 1/2 cup granulated sugar 3/4 teaspoon kosher salt 12 ounces bittersweet chocolate (70% cacao), finely chopped 1/2 cup plus 3 tablespoons aged balsamic vinegar, divided 2 tablespoons light brown sugar Amarena cherries, for garnish
Whipped ricotta: 8 ounces whole-milk ricotta cheese 1 tablespoon heavy cream 1 1/2 teaspoons powdered sugar 1/4 teaspoon kosher salt
Directions
Make the pots de crème
I heat the cream and milk in a medium saucepan over medium-low until bubbles begin forming at the edges, about 3 to 5 minutes.
In a large heatproof bowl, I whisk the egg yolks, granulated sugar, and salt.
While whisking constantly, I gradually ladle the hot cream mixture into the yolks until the mixture is warmed through.
I pour this warmed yolk mixture back into the saucepan and cook, stirring constantly, until thickened and the custard reaches 184°F, about 5 minutes.
I remove the pan from the heat, add the chopped chocolate, and stir until smooth. I stir in 3 tablespoons of the aged balsamic vinegar.
I pour the chocolate mixture through a fine-mesh strainer into a large measuring cup to remove any lumps.
I divide the mixture evenly into six 6-ounce ramekins (about 2/3 cup each). I let them stand for 20 minutes, then cover and refrigerate for about 3 hours until fully set and chilled.
Make the balsamic glaze
In a small saucepan, I combine the brown sugar and remaining 1/2 cup balsamic vinegar. I bring it to a boil over medium-high heat, then simmer over medium-low until thick and syrupy, about 8 minutes.
I pour the glaze into a heatproof bowl and let it cool completely for about 20 minutes.
Make the whipped ricotta
In a large bowl, I whisk the ricotta and heavy cream until smooth and fluffy, about 2 minutes.
I whisk in the powdered sugar and salt until fully incorporated.
I serve the chilled pots de crème topped with whipped ricotta, a drizzle of balsamic glaze, and amarena cherries.
Servings and timing
Servings: 6 Active time: 30 minutes Total time: 3 hours 50 minutes
Variations
I use milk chocolate or semisweet chocolate when I want a softer, sweeter dessert.
I add a teaspoon of espresso powder for deeper chocolate intensity.
I swap ricotta for mascarpone for a richer, creamier topping.
I stir a bit of orange zest into the custard for a bright citrus note.
I use raspberry or cherry balsamic for a fruitier finish.
storage/reheating
I store the pots de crème in the refrigerator, covered, for up to 3 days. I keep the balsamic glaze and whipped ricotta chilled separately if I’m preparing ahead. I don’t reheat this dessert—it’s meant to be enjoyed cold.
FAQs
Can I make this dessert ahead of time?
Yes, I often prepare all the components a day ahead and assemble just before serving.
Why strain the custard?
Straining removes any cooked egg bits, giving me the smoothest possible texture.
Can I substitute the balsamic vinegar?
I can use a high-quality fruit vinegar, but aged balsamic gives the richest flavor.
How do I know when the pots de crème are set?
They should jiggle slightly in the center but feel firm around the edges after chilling.
Can I whip the ricotta in a mixer?
Yes, a hand mixer or stand mixer works well if I prefer not to whisk by hand.
Conclusion
I love how these chocolate-balsamic pots de crème bring together rich custard, tangy glaze, and airy ricotta. The flavors feel sophisticated, yet the method stays approachable. This dessert is a showstopper for dinner parties or special occasions and always leaves an unforgettable impression.
1/2 cup plus 3 tablespoons aged balsamic vinegar, divided
2 tablespoons light brown sugar
Amarena cherries, for garnish
Whipped Ricotta:
8 ounces whole-milk ricotta cheese
1 tablespoon heavy cream
1 1/2 teaspoons powdered sugar
1/4 teaspoon kosher salt
Instructions
Step 1 – Make the custard base:
In a medium saucepan over medium-low heat, warm the cream and milk until bubbles form at the edges, 3 to 5 minutes. Meanwhile, whisk together egg yolks, granulated sugar, and salt in a large heatproof bowl.
Step 2 – Temper and thicken:
Slowly ladle the hot cream mixture into the yolk mixture, whisking constantly to avoid scrambling the eggs. Pour the warmed yolk mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches 184°F (about 5 minutes). Remove from heat. Stir in chopped chocolate until melted and smooth. Add 3 tablespoons of the balsamic vinegar and mix well.
Step 3 – Chill the custards:
Strain the chocolate mixture through a fine-mesh sieve into a spouted measuring cup. Divide the custard evenly into 6 (6-ounce) ramekins placed on a tray. Let cool at room temperature for 20 minutes, then cover and refrigerate until fully set, about 3 hours.
Step 4 – Make balsamic glaze:
Combine remaining 1/2 cup balsamic vinegar and brown sugar in a small saucepan. Bring to a boil over medium-high, then reduce to a simmer and cook until thick and syrupy, about 8 minutes. Cool completely.
Step 5 – Prepare whipped ricotta:
In a bowl, whisk together ricotta and cream vigorously until smooth and fluffy, about 2 minutes. Add powdered sugar and salt, and whisk to combine.
To serve:
Top chilled pots de crème with whipped ricotta and drizzle with balsamic glaze. Garnish with amarena cherries.
Notes
For best results, use a high-quality aged balsamic vinegar for both the custard and glaze.
Amarena cherries provide the perfect tart-sweet balance but can be substituted with other preserved cherries.
These can be made a day in advance and stored covered in the fridge.
