Chocolate Pots de Crème
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Chocolate Pots de Crème
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Chocolate Pots de Crème:
- 10 oz bittersweet chocolate chopped fine
- 5 large egg yolk
- ⅓ cup white sugar
- ¼ tsp salt
- 1½ cups heavy cream
- ¾ cup half-and-half
- 1 tbsp vanilla extract
- ½ tsp instant espresso mixed with 1 tbsp water
Whipped Cream:
- ½ cup heavy cream **make sure it's very cold
- 1½ tbsp powdered sugar
- ½ vanilla bean ½ tsp vanilla extract works well too, split, seeds scraped
Instructions
- Place the chopped chocolate in a heatproof bowl. Set a fine-mesh strainer over the bowl and set aside.
- Whisk the egg yolks, white sugar, and salt until creamy and smooth. Add the heavy cream and half & half, then whisk until well combined. Pour the mixture into a heavy-bottomed saucepan.
- Cook mixture over medium-low heat, stirring constantly and scraping the bottom of the pot with a wooden spoon, until thickened and silky and the custard has reached a temperature of 175-180 degrees on an instant-read thermometer, about 8-12 minutes. Do not let custard overcook or simmer!
- Immediately pour the custard over the chopped chocolate. Let the mixture sit for about 5 minutes, until melted.
- Whisk gently until smooth, then whisk in the vanilla and espresso. Divide the mixture evenly among 8 (5 oz) ramekins. Gently tap the ramekins on the counter to remove air bubbles.
- Cool the chocolate pots de crème to room temperature then cover each ramekin with plastic wrap and refrigerate for 4 hours up to 72 hours. Before serving. let chocolate pots de crème stand at room temperature 20-30 minutes.
- Make whipped cream by combining the ice-cold heavy cream, powdered sugar, and vanilla bean seeds in a bowl. Using a hand mixer, beat until it forms soft peaks.
- Serve the chocolate pots de crème with a dollop of whipped cream and some chocolate shavings, if desired. Enjoy.
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