Chocolate Pot de Crème
Rich, silky and delicious, this scrumptious Chocolate Pot de Crème French is an elegant dessert to enjoy anytime!
Ingredients
- 6 ounces semisweet chocolate, finely chopped
- 3 large egg yolks
- 3 tbsp. granulated sugar
- 1/8 tsp. fleur de sel
- 2 cups heavy cream
- 1 tsp. pure vanilla extract Footnote
Directions
- Preheat the oven to 300ºF. In a large bowl, add chopped chocolate and set aside.
- In a large mixing bowl, add egg yolks, sugar and salt. Whisk until smooth and nicely mixed; set aside.
- In a saucepan, add heavy cream and set the heat on medium – don’t let it simmer. As soon as steam comes up and small bubbles form around the edges of the pot, remove from the heat.
- Slowly temper the egg mixture by adding a small amount of hot heavy cream at a time, whisking constantly. After a few ladles, pour the rest of the cream in and whisk until well incorporated.
- Place a fine sieve over the chocolate bowl and pour the custard through it; discard any cooked eggs.
- Add pure vanilla extract but if adding liqueur instead, dismiss the vanilla. Let it sit, undisturbed, for 1 minute.
- Whisk the mixture until the chocolate is all melted.
- Fill 6 ramekins ¾’s full with the chocolate mixture before placing them on a small baking dish lined with a clean dish cloth or silicone mat.
- Pour boiling water in the baking dish half way up and transfer to the preheated oven. Bake for 22 to 25 minutes or until the mixture is still jiggling a bit.
- Remove from the heat and carefully transfer the ramekins to a baking sheet lined with a silicone mat; let it cool at room temperature before chilling in the fridge until set, about 4 hours.
- Serve with a dollop of whipped cream and garnish with berries.
Notes
Footnote: If you decide to add liqueur such as Hazelnut, Grand Marnier, etc., omit the vanilla extract.