Chocolate Pots de Crème
A rich, luxurious French custard with bold chocolate flavor.
Servings: 4
Ingredients
- 1 1/3 cup of heavy cream
- 1/2 cup of whole milk
- 5 ounces of chocolate (milk, dark or semi-sweet), chopped
- 5 large egg yolks
- 3 tablespoons of granulated sugar
- 1 teaspoon of espresso powder
- whipped cream (garnish)
- chocolate shavings (garnish)
Instructions
- Preheat your oven to 325 degrees
- Bring 1 1/3 cups of heavy cream and 1/2 cup of whole milk to a simmer in a medium saucepan over medium heat
- As soon as it simmers, remove the saucepan from the heat and whisk in 5 ounces of chocolate and 1 teaspoon of espresso powder
- In a large bowl, whisk 5 large egg yolks with 3 tablespoons of granulated sugar
- Very gradually add the melted chocolate mixture into the egg yolks and sugar while whisking constantly
- Divide the ingredients equally between four 6 ounce ramekins
- Tightly cover each ramekin with a small piece of tin foil and place them into a deep baking dish
- Fill the cake pan with enough hot water to come half way up the sides of the ramekins
- Bake on a middle rack at 325 degrees for 50 minutes or until the centers are lightly set
- Carefully transfer the ramekins onto a heat proof surface, remove the tin foil and let the pots de crème sit at room temperature for 30 minutes before transferring them into the refrigerator
- Chill the pots de crème for 2 or more hours before serving
- Garnish with whipped cream and chocolate shavings