Pots De Crème Recipe
Ecco Chocolate Pots de Crème, cocoa nib tuile, Italian rainbow cookie
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Ingredients
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Pots de Crème
Method
Preparation
- 1
Prepare the Chocolate Mixture
In a medium saucepan, combine heavy cream, whole milk, sugar, cocoa powder, and salt. Heat over medium heat, whisking until the mixture is smooth and just begins to simmer. Remove from heat.
- 2
- 3
Combine Mixtures
Slowly pour the tempered yolks back into the saucepan with the remaining chocolate mixture, stirring constantly. Add the vanilla extract.
- 4
Bake the Pots de Crème
Preheat your oven to 325°F (160°C). Pour the chocolate 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 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 let them cool. Once at room temperature, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
