Dark Chocolate Pots de Creme — Intense chocolate custard with an elegant, spoonable texture.
- Yield
- 6 servings
- Prep
- 20 min
- Cook Or Set
- 30 min + chill
Ingredients for Dark Chocolate Pots de Creme
- 1 1/2 cups (360 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 5 oz (140 g) dark chocolate, chopped
- 5 large egg yolks
- 1/4 cup (50 g) sugar
- 1 tsp espresso powder
- 1/2 tsp vanilla
- Pinch salt
How to Make Dark Chocolate Pots de Creme
- Heat oven to 300°F (150°C). Bring cream and milk just to a simmer.
- Pour over chocolate; rest 1 minute, then whisk smooth.
- Whisk yolks, sugar, espresso, vanilla, and salt. Slowly add chocolate mixture; strain.
- Divide among ramekins, cover pan with foil, and bake in a hot-water bath 25-30 minutes.
- Chill 4 hours before serving.
Cinema Finish
Top with softly whipped cream and one glossy chocolate curl.
Source: 50 Luxury Desserts, pages 8