Balsamic Vinegar Takes These Chocolate Pots de Créme to the Next Level

Translating to “jars of cream” in French, these pots de crème are a chocolate lover’s dream. Balsamic vinegar brings out the fruity notes of bittersweet chocolate while adding complexity and a touch of tanginess. The custards can be made in advance for an elegant dinner-party dessert or casual weeknight treat.

What are amarena cherries?

Amarena cherries, native to the Bologna and Modena regions of Italy, are sweet, dark cherries bottled in syrup. Find them at specialty grocery stores, online at williams-sonoma.com, or you can substitute with Luxardo cherries. Use leftover amarena cherries to garnish cocktails, or serve them over ice cream.

What’s the difference between balsamic vinegar and aged balsamic vinegar?

Compared to traditional balsamic vinegar, aged balsamic is typically thicker and sweeter and has a more complex flavor. Try aged balsamic vinegar drizzled over cheese — like burrata or mozzarella — or fruit, like cantaloupe with prosciutto or fresh berries. 

Notes from the Food & Wine Test Kitchen

To ensure silky smooth pots de crème, it’s important to temper the egg yolks. Gradually add some of the hot cream mixture to the egg yolks while whisking constantly. This allows the temperature of the yolks to slowly increase. A rapid increase in temperature could cause the eggs to scramble, giving the custard a grainy consistency.

Make ahead

The pots de crème can be prepared through step 3 up to four days in advance. The whipped ricotta and balsamic glaze can be stored in separate airtight containers in the refrigerator for up to two days.

This recipe was developed by Marianne Williams; the text was written by Paige Grandjean.