Dark Chocolate Pot De Crème Recipe

Preparation of Dark Chocolate Pot de Crème

1. 1

   Melt the Chocolate

   In a heatproof bowl, combine the dark chocolate and 100ml of heavy cream. Place the bowl over a pot of simmering water and stir until melted and smooth. Remove from heat and let it cool slightly.

2. 2

   Prepare the Custard

   In a saucepan, combine the remaining heavy cream, whole milk, and granulated sugar. Heat over medium heat until it just starts to simmer. In a separate bowl, whisk together the egg yolks and vanilla extract. Gradually add the warm cream mixture to the egg yolks while whisking constantly to temper the eggs.

3. 3

   Combine and Bake

   Slowly whisk the tempered egg mixture into the melted chocolate until well combined. Strain the mixture through a fine-mesh sieve into a pitcher. Pour the mixture into small ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 150°C (300°F) for about 30-35 minutes, or until set but still slightly jiggly in the center.

4. 4

   Cool and Chill

   Remove the ramekins from the water bath and let them cool at room temperature. Once cool, refrigerate for at least 4 hours or overnight.