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Ingredients
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Chocolate Pot de Creme Ingredients
Method
Cooking Directions
- 1
Melt the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for a few minutes to soften the chocolate. Stir until smooth.
- 2
Prepare the Custard Base
In a separate bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until well combined. Slowly whisk in the whole milk.
- 3
- 4
Bake the Pot de Creme
Preheat your oven to 325°F (160°C). Pour the chocolate custard mixture into ramekins or small 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 about 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. Then, cover and refrigerate for at least 4 hours or overnight.
- 6
