Hot Chocolate and Toasted Marshmallow Pots de Creme

Name: Hot Chocolate and Toasted Marshmallow Pots de Creme
Total time: 6 h
Yield: 8 serving
Ingredients: 1 1/2 cups chopped dark chocolate; 6 large egg yolks. at room temperature; 3/4 cup sugar; 1 teaspoon vanilla extract; 2 cups heavy cream; 1 cup milk; 2 tablespoons unsweetened cocoa powder; 1/2 teaspoon salt; 2 packets; 8 tablespoons of cold water; 1 1/2 cups granulated sugar; 1/3 cup cold water; 1 teaspoon vanilla bean paste; 1/4 teaspoon salt

User Reviews

5.0

3 reviews

Excellent

Total Time
6 hrs
Servings
8
Course
Dessert
Cuisine
American

Hot Chocolate and Toasted Marshmallow Pots de Creme

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

pots de creme

1 1/2 cups chopped dark chocolate 70% cocoa
6 large egg yolks. at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
2 cups heavy cream
1 cup milk
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt

marshmallows

2 packets 5 teaspoons of unflavored gelatin
8 tablespoons of cold water
1 1/2 cups granulated sugar
1/3 cup cold water
1 teaspoon vanilla bean paste
1/4 teaspoon salt

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Instructions

pots de creme

Preheat the oven to 300 degrees F. Place 8 ramekins or small heat-proof mugs in a baking dish or roasting pan.
Place the chopped chocolate in a large bowl. In another large bowl, whisk together the egg yolks, sugar and vanilla extract.
Heat the cream, milk, cocoa powder and salt in a saucepan over medium heat, whisking to combine, until it’s just simmering. Very slowly pour it into the egg mixture while whisking the entire time, until combined. Pour that mixture through a fine mesh sieve over top of the chopped chocolate. Let it sit for 2 to 3 minutes, then stir and whisk until the chocolate is all melted and the mixture comes together.
Pour the chocolate into the ramekins/mugs in the baking dish, leaving a bit of room up top. Fill the baking dish halfway full with hot water. Place the dish carefully in the oven and bake for 30 to 35 minutes, just until the edges set but the center is still jiggly. Transfer the cups to a cooling rack and cool completely. Refrigerate for 4 hours before serving.
To serve, top with a marshmallow that is toasted (either over a fire or with a kitchen torch)!

marshmallows

Place the gelatin in a small bowl and stir in the 8 tablespoons of cold water. Set aside. Spray an 8×8 pan with nonstick spray, then sprinkle some powdered sugar in the pan and shake well, dispersing it all over the pan, covering the entire thing.
In a small saucepan, combine the remaining cold water and sugar. Heat over medium heat, stirring constantly until the sugar is dissolved and bubbly, about 3 to 4 minutes. Stir in the gelatin mixture, whisking, and bring it to a boil. Once boiling, immediately remove from heat. Add to the bowl of an electric mixer attached with a whisk. Let sit and slightly cool. Add in the vanilla bean paste and salt. Beat on medium-high speed for 10 to 15 minutes, until white and glossy and shiny and thick. Spread in the 8×8 pan and top with a sprinkle of powdered sugar if desired. Let sit for about 4 hours, or even overnight.
Once set, run a knife along the edges of the baking pan and dump the marshmallow square out onto a cutting board. Cut the marshmallows into squares.