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Ingredients
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Chocolate Pot de Crème
Method
Preparation Instructions
- 1
Melt the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a saucepan, heat the heavy cream and whole milk over medium heat until it just begins to simmer. Pour the hot cream mixture over the chopped chocolate, allowing it to sit for 2-3 minutes to melt the chocolate. Stir until smooth and fully combined.
- 2
Prepare the Egg Mixture
In a separate bowl, whisk together the granulated sugar and egg yolks until fully combined and slightly pale in color. Gradually add the warm chocolate mixture to the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- 3
Add Flavorings
Stir in the vanilla extract and a pinch of sea salt to the chocolate-egg mixture, mixing until fully incorporated.
- 4
Bake the Pot de Crème
Preheat your oven to 325°F (163°C). Pour the chocolate mixture into small ramekins or custard cups. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes or until the edges are set but the center is still slightly jiggly.
- 5
Cool and Chill
Remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight to set.
- 6