Chocolate Pot De Creme Recipe
chocolate custard with whipped cream
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Melt the Chocolate
In a heatproof bowl, place the finely chopped dark chocolate. Set the bowl over a saucepan of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
- 2
Prepare the Custard Mixture
In a mixing bowl, whisk together the eggs, sugar, and salt until well combined. Gradually add the heavy cream and vanilla extract, whisking until smooth.
- 3
Combine Mixtures
Slowly pour the chocolate into the egg mixture, whisking continuously until fully combined and smooth.
- 4
Bake the Custards
Preheat the oven to 150°C (300°F). 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 30-35 minutes or until the edges are set but the centers are still slightly jiggly.
- 5
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or until set.
- 6
Serve
Before serving, whip some heavy cream until soft peaks form and dollop on top of each pot de crème. Optionally, garnish with chocolate shavings or berries.