Chocolate Pot de Crème
I love this rich, chocolately French dessert that can be made ahead!
Ingredients
Scale
- 1 cup heavy cream
- 1 cup whole milk
- 5 large egg yolks at room temperature
- 6 ounces bittersweet chocolate, chopped
- 1/3 cup sugar
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325º.
- Heat the heavy cream and milk in a small saucepan until small bubbles form along the edge. Add the salt, then remove from the heat.
- In a large bowl, whisk the egg yolks, then whisk in the sugar.
- Pour the warmed heavy cream and milk over the chopped chocolate.
- Allow to sit for a moment for the chocolate to begin to melt, then slowly whisk until completely combined.
- Slowly add the chocolate mixture to the egg mixture. Whisk gently to combine.
- Strain the chocolate through a mesh sieve to remove any clumps.
- Place six individual ramekins or cups in a baking dish with sides, and divide the chocolate mixture among them.
- Pour hot water into the baking dish just until the water reaches about halfway up the ramekins or cups.
- Cover with foil and carefully place in the oven, and bake for 30 to 35 minutes. When done, they will still be slightly jiggly in the center.
- When cups are cool enough to handle, remove to a cooling rack.
- Refrigerate for several hours.
- Just before serving, let the pot de crème come to room temperature for 15 minutes, then whip some heavy cream with a little powdered sugar.
- Add a dollop to each pot de crème and shave a little chocolate on top.
- Bon Appétit!