Chocolate Pots de Crème

Name: Chocolate Pots de Crème
Prep time: 20 min
Cook time: 50 min
Total time: 4 h 10 min
Yield: 6 serving
Ingredients: 140 grams Lindt 70% Cocoa chocolate or other good quality chocolate of your choice; 1 tsp vanilla extract; 400 ml thickened (heavy) cream; 125 ml full fat milk; 6 egg yolks; ¼ cup caster sugar; pinch of salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Chill for:
3 hrs
Total Time
4 hrs 10 mins
Servings
6
Calories
453 kcal
Course
Dessert
Cuisine
Vegetarian

Chocolate Pots de Crème

Omar Parker

Report

This chocolate pots de creme recipe will hit the spot for any true chocolate lover! It's everything that makes a sinful dessert. Just top it off with some whipped cream or fresh fruit, and you've got yourself a restaurant-worthy chocolate dessert!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

140 grams Lindt 70% Cocoa chocolate or other good quality chocolate of your choice chopped
1 tsp vanilla extract
400 ml thickened (heavy) cream
125 ml full fat milk
6 egg yolks
¼ cup caster sugar
pinch of salt I learned from the lovely Ina Garten that a touch of salt really brings out the flavour in chocolate.

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat your oven to 150 celsius (300 farenheit) and place 4 to 6 ramekins (depending on the serving size you want) into a roasting pan.
Place the milk, cream and vanilla extract into a saucepan and bring to a boil over a medium heat. Remove from the heat and stir in the chopped chocolate and stir until smooth. You might like to use a whisk here to ensure a smooth consistency. Set aside.
In an electric mixer fitted with a whisk attachment whisk the egg yolks, salt and sugar together. The egg yolks should not be foamy, all you are aiming to do is combine the egg yolks, sugar and salt.
With the mixer still running slowly pour in the chocolate, milk and cream mixture and mix until combined. Strain through a fine mesh sieve into a jug. A jug will make it easier to pour the mixture into the ramekins.
Pour the mixture into the ramekins. Fill the roasting pan with hot tap water until it comes halfway up the side of the ramekins.
Cover the tray with foil and bake for 45 to 50 minutes or until the custard is lightly set but jiggles when moved. Chill for at least 3 hours before serving.
Serve with a dollop of cream and fresh fruit.

Nutrition Information

Show Details

Calories 453kcal (23%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 38g (58%) Saturated Fat 22g (110%) Cholesterol 289mg (96%) Sodium 47mg (2%) Potassium 165mg (5%) Fiber 1g (4%) Sugar 22g (44%) Vitamin A 1273IU (25%) Vitamin C 1mg (1%) Calcium 96mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 453 kcal

% Daily Value*

Calories	453kcal	23%
Carbohydrates	26g	9%
Protein	6g	12%
Fat	38g	58%
Saturated Fat	22g	110%
Cholesterol	289mg	96%
Sodium	47mg	2%
Potassium	165mg	4%
Fiber	1g	4%
Sugar	22g	44%
Vitamin A	1273IU	25%
Vitamin C	1mg	1%
Calcium	96mg	10%
Iron	1mg	6%