Exquisitely smooth and sensuous, this White Chocolate Raspberry Pot de Crème is deliciously decadent and topped with a lusciously sweet, yet tart raspberry sauce!

Valentine’s Day is this week, folks!

Honestly, I feel like it snuck up on me. Even though the month of January often feels more like 3 months, for some reason, February 14th feels much earlier this year.

With that being said, I’m so behind on Valentine’s Day plans. I know it’s usually up to the man to plan this romantic day, but I always like to make something special for my Valentine. And usually it involves DESSERT. Are you surprised?

So if you’re still looking for something sweet to treat your Valentine this year, I suggest this…

Smooth, rich, and indulgently creamy, these White Chocolate Raspberry Pots de Crème are beyond exquisite! The custard is infused with rich white chocolate and paired with a deliciously tart raspberry sauce. Your Valentine is bound to fall into heavenly bliss after the very first spoonful.

What is Pot de Crème?

Pot de Crème is a traditional French dessert, which literally translates to “pot of cream”. It’s a decadent custard that’s smooth, silky, and almost melts in your mouth. Pot de Crème is basically crème brûlée without the caramelized sugar crust.

Why You’ll Love This Recipe

No Baking Required: Unlike traditional pot de crème recipes, this recipe doesn’t require any baking or tedious water baths.

Easy and Make-Ahead Friendly: Although this recipe involves two components (custard and sauce), it’s very simple to make and requires few ingredients. You can easily make these up one or two nights before you plan to serve them, and they keep well in the refrigerator.

Deliciously Divine: White chocolate and raspberry intertwine perfectly in these pots de crème! The tartness of the raspberry sauce balances out the sweetness of the white chocolate custard.

Romantic: Individual desserts like this one are perfect for a romantic evening. Not only do they look impressive, but they taste just as luxurious as the desserts at your fancy schmancy 5-star restaurants.

How to Make Pot de Crème

Prep the chocolate: Start by chopping up 8 ounces of good-quality white chocolate. Try to stay away from white chocolate chips that are actually “vanilla-flavored” chips. Since white chocolate is the main ingredient in this dessert, using REAL white chocolate is absolutely key. Lindt and Ghirardelli are both great brands when it comes to chocolate.

Combine custard ingredients: Once you’ve chopped the chocolate, place it into a medium bowl and set it aside. Place 5 egg yolks into a medium saucepan along with 1/3 cup of granulated sugar, 1 teaspoon of vanilla, and 1/4 teaspoon of salt. Whisk everything together until smooth. Pour in 1 and 1/4 cups heavy cream and 1/2 cup milk, whisking until combined.

Cook the custard: Place the saucepan on the stove over medium heat, whisking constantly as the custard heats up. Once the custard comes to a boil, reduce the heat to low and continue whisking until the mixture has thickened enough to coat the back of a spoon. This can take anywhere from 5-8 minutes.

Combine white chocolate and custard: Pour the hot custard over the chopped white chocolate. Cover the bowl with plastic wrap, and let it sit for 5 minutes as the hot custard melts the chocolate. Remove the plastic wrap, and whisk everything together until smooth and all of the chocolate has melted completely.

Divide the custard: Pour the custard into individual ramekins, filling them about 3/4 full. Depending on the size of your ramekins, you should end up with 5 or 6 servings. I ended up using six 4-ounce parfait glasses.

Chill the custard: The custard needs at least 6 hours to chill in the refrigerator so that it can set up properly. I prefer to make these up the night before, and serve them the next day.

How to Make Raspberry Sauce

Cook the berries: Place 12 ounces of raspberries (fresh or frozen) into a medium saucepan along with 1/2 cup of granulated sugar. Cook the berries over medium heat, using a potato masher or fork to mash the berries. Once the mixture starts to boil, reduce heat to medium-low and continue simmering the berries to thicken the sauce slightly.

Strain the berries: Pour the cooked berries into a fine-mesh sieve set over a bowl. Using the back of a spoon or a rubber spatula, try to push/extract as much juice from the berry solids as possible. You should end up with about one cup of sauce by the time you’ve extracted all of the juices. Stir in 1 teaspoon of lemon juice. Place the raspberry sauce in the refrigerator until it’s chilled completely.

How to Assemble the Pot de Crème

Once the custards have set up properly, top each one with 2-3 Tablespoons of the raspberry sauce. Use the back of a spoon to spread, creating an even layer. Pipe or dollop some freshly-whipped cream on top along with a fresh raspberry.