Description
Rich chocolate pots de creme invite indulgence with silky French elegance. Creamy chocolate custards deliver luxurious comfort, promising pure dessert bliss in each delightful spoonful.
Ingredients
Scale
Main Ingredients:
- 4 ounces (113 grams) dark chocolate (70% or higher), finely chopped
- 3 large egg yolks
- 1 ½ cups (360 milliliters) heavy cream
- ½ cup (120 milliliters) whole milk
Sweeteners and Flavor Enhancers:
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (optional, enhances chocolate flavor)
Seasoning:
- ¼ teaspoon salt
Garnish:
- Whipped cream
- Chocolate shavings or cocoa powder
Instructions
- Carefully arrange ramekins inside a spacious baking pan, ensuring they are evenly spaced and stable.
- Create a silky chocolate base by whisking together egg yolks, sugar, and vanilla until the mixture transforms into a pale, creamy consistency.
- Gently heat cream and milk in a saucepan, bringing it to a delicate simmer without allowing it to boil, then remove from heat.
- Gradually incorporate finely chopped dark chocolate into the warm cream mixture, stirring continuously until a luxurious, glossy texture emerges.
- Slowly stream the chocolate cream into the egg yolk mixture, whisking constantly to prevent curdling and maintain a smooth blend.
- Strain the entire mixture through a fine-mesh sieve to eliminate any potential lumps and ensure an ultra-refined texture.
- Pour the velvety chocolate custard evenly into the prepared ramekins, filling them about three-quarters full.
- Create a water bath by carefully pouring hot water around the ramekins, reaching approximately halfway up their sides.
- Transfer the baking pan to the preheated oven and bake for 30-35 minutes, watching for a gentle wobble in the center that indicates perfect custard consistency.
- Remove from oven and allow ramekins to cool in the water bath for 10 minutes before transferring to a cooling rack.
- Refrigerate for at least 2 hours to achieve a decadent, chilled dessert with a luxurious, mousse-like texture.
Notes
- Use high-quality dark chocolate for the richest, most intense flavor that elevates the entire dessert.
- Strain the custard mixture through a fine-mesh sieve to ensure an ultra-smooth, silky texture without any lumps.
- Create a water bath by filling the baking dish with hot water halfway up the ramekins to help the custards cook evenly and prevent cracking.
- Chill the pots de creme for at least 4 hours or overnight to develop a luxurious, creamy consistency that melts in your mouth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 150 mg