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a dessert glass filled with White Chocolate Champagne Pot de Creme on a gold and white china plate

White Chocolate Champagne Pot de Creme

Course: Dessert
Cuisine: Compliments many cuisines
Prep Time: 40 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Servings: 7 servings
Calories: 660kcal
Author: Ten Pound Cake Company
A luscious creamy and silky smooth dessert perfect for a special occasion.
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Equipment

  • blender
  • small saucepan
  • 3 small/medium-sized bowls
  • whisk, spatula, ladle
  • 7 ramekins, dessert dishes, or small bowls

Ingredients

Sugared Champagne Grapes

  • 1 ¼ cups seedless green grapes 7.4 ounces/210 grams
  • 1 cup champagne or sparkling wine 237 mls
  • ½ cup granulated sugar

White Chocolate Champagne Pot de Creme

  • 2 cups heavy cream 474 mls
  • 6 egg yolks
  • 3 tablespoons granulated sugar
  • 12 ounces white chocolate chips or chunks
  • 3 tablespoons champagne or sparkling wine

Instructions

Sugared Champagne Grapes

  • Pull the grapes off the stem and place them in a medium-sized bowl.
  • Pour the champagne or sparkling wine over the grapes. Let the fruit soak for at least 12 hours and up to 24 hours.
  • Put the sugar in a small bowl. Add the grapes a few at a time to cover them in the sugar. Moving the grapes around in the bowl too much causes the sugar to fall off. It's best to roll the grapes once or twice in the sugar then remove them to dry. The sugar will harden on the surface of the grape.

White Chocolate Champagne Pot de Creme

  • Place the white chocolate chips or chunks in a blender.
  • Put the egg yolks in a medium-sized bowl. Whisk in the sugar. Have the bowl and the whisk near the stove so you can use both when tempering the eggs.
  • Heat the cream in a saucepan over medium-high heat until it is scalded. It takes about 5 minutes.
  • Once the cream is scalded and has risen in the pan, turn the heat down. Add a ladle full of cream, about 2 ounces, to the egg yolks. Whisk in the cream into the eggs. Add another ladle full of cream and whisk in. Do this procedure a total of three times. The idea is to bring the eggs to temperature slowly so that you don't scramble them.
  • Add the cream/egg mixture back to the pan, stirring everything together. I like to use a spatula for this step. Increase the heat to medium. Continue stirring with the spatula and heat the cream and egg yolks until they start to thicken. This takes about 3 minutes. Do not cook too long and the cream and eggs are too thick. The eggs will be scrambled.
  • Add the hot cream mix to the blender, pouring over the white chocolate. Do not let the cream sit in the hot pan, as it will continue to overcook the eggs. Process in the blender for 1 minute. The chocolate should be melted and incorporated with the cream and eggs.
  • Let the mix cool for about 30 minutes. Add 3 tablespoons of sparkling wine or champagne to the white chocolate. Mix completely.
  • Pour 6 ounces of pot de creme mix into each of your dishes. Place the filled dishes in the refrigerator for at least 2 hours for the pot de creme to set up. Garnish with the sugared champagne grapes.

Nutrition

Calories: 660kcal | Carbohydrates: 56g | Protein: 7g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 271mg | Sodium: 81mg | Potassium: 294mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1254IU | Vitamin C: 2mg | Calcium: 167mg | Iron: 1mg