Chocolate Pots de Crème
Total Time
30 mins
Prep Time
20 mins
Cook Time
10 mins
Rating
4.3 out of 5 stars
(10)
Ingredients
8 servings
- 10 ounces bittersweet chocolate, finely chopped
- 5 egg yolks
- 5 tablespoons granulated sugar
- ¼ teaspoon salt
- 1½ cups heavy cream
- ¾ cup half-and-half
- 1 tablespoon water
- ½ teaspoon instant espresso powder
- 1 tablespoon vanilla extract
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Preparation
Step 1
Place the chocolate in a medium bowl and place a fine-mesh sieve on top of the bowl; set aside.
Step 2
In a medium saucepan, whisk together the egg yolks, sugar, and salt. Add the heavy cream and half-and-half and whisk to combine. Place the saucepan over medium-low heat and cook, stirring constantly and scraping the bottom of the saucepan with a wooden spoon, until the mixture is thickened and silky in texture (it should reach 175 to 180 degrees F on an instant-read thermometer), 8 to 12 minutes. (Keep the heat low enough so that the mixture does not simmer at all.)
Step 3
Immediately pour the custard through the fine-mesh sieve over the chocolate. Let stand for 5 minutes, then gently whisk until smooth.
Step 4
In a small bowl, stir together the water and instant espresso powder until dissolved. Add the espresso mixture and the vanilla extract to the chocolate mixture and whisk to combine.
Step 5
Divide the mixture evenly between eight 5-ounce ramekins. Gently tap the ramekins against the counter to remove any air bubbles.
Step 6
Allow the pots de creme to cool completely, then cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days. Let them sit at room temperature for 30 minutes before serving. Top with whipped cream and chocolate shavings, if desired.
Step 7
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Chef's notes
Nutritional values are based on one serving
