Melt-in-Your-Mouth Chocolate Pots De Crème!
Rich chocolate pots de crème made with bittersweet chocolate and cream, creating a decadent, melt-in-your-mouth dessert experience.
Ingredients
- 6 ounces (170g) high-quality bittersweet chocolate bar, finely chopped
- 1 cup (240ml) whole milk
- 1 ½ cups (350ml) heavy cream
- 5 large egg yolks
- ½ cup (100g) granulated sugar
- ½ teaspoon espresso powder
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Arrange six ramekins in a large baking dish.
- Warm milk, heavy cream, and chopped chocolate in a saucepan over medium-low heat, stirring until chocolate is fully melted and mixture is hot.
- Whisk egg yolks, sugar, and salt in a bowl until smooth. Temper eggs by slowly whisking in about ½ cup of the warm chocolate mixture.
- Pour tempered egg mixture back into the saucepan with remaining chocolate. Whisk in espresso powder and vanilla extract until slightly thickened, coating the back of a spoon.
- Divide custard evenly among ramekins. Place baking dish in oven, then carefully add water to the dish until it reaches halfway up the sides of the ramekins.
- Bake for 50-60 minutes, until centers are just set but slightly wobbly.
- Remove ramekins from water bath, cool completely on a wire rack, then refrigerate for at least 2 hours until fully chilled.
Notes
- For an even richer flavor, use a chocolate with 70% cacao content.
- Ensure your water bath is only halfway up the ramekins to prevent overcooking.
- Chill for at least 2 hours for the perfect set texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your water bath is only halfway up the ramekins to prevent overcooking.
- Chill for at least 2 hours for the perfect set texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.