Chocolate Pots de Crème

Name: Chocolate Pots de Crème
Prep time: 15 min
Cook time: 15 min
Total time: 4 h 30 min
Yield: 8 serving
Ingredients: 10 oz bittersweet chocolate, chopped fine; 5 large egg yolks; ⅓ cup white sugar; ¼ tsp salt; 1½ cups heavy cream; ¾ cup Half & Half; 1 tbsp vanilla extract; ½ tsp instant espresso, mixed with 1 tbsp water; ½ cup heavy cream; 1½ tbsp powdered sugar; ½ vanilla bean, split and seeds scraped with back of knife

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 30 mins
Servings
8
Course
Dessert
Cuisine
French

Chocolate Pots de Crème

Ulric Austin

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Ingredients

Servings

Chocolate Pots de Crème:

10 oz bittersweet chocolate, chopped fine
5 large egg yolks
⅓ cup white sugar
¼ tsp salt
1½ cups heavy cream
¾ cup Half & 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, split and seeds scraped with back of knife **½ tsp vanilla extract works well too

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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.