Le Chocolate Pot Au Creme Recipe

For the Chocolate Pot Au Creme

1. 1

   Melt the Chocolate

   In a heatproof bowl, melt the bittersweet chocolate over a pot of simmering water, stirring until smooth. Set aside to cool slightly.

2. 2

   Prepare the Cream Mixture

   In a saucepan, heat the heavy cream until just simmering. Remove from heat.

3. 3

   Whisk Egg Yolks and Sugar

   In a mixing bowl, whisk the egg yolks and granulated sugar together until pale and slightly thickened.

4. 4

   Combine Mixtures

   Gradually add the hot cream to the egg yolk mixture, whisking constantly to temper the yolks. Then, stir in the melted chocolate and vanilla extract until fully combined.

5. 5

   Bake the Mixture

   Preheat the oven to 160°C (320°F). Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 25-30 minutes until the edges are set but the centers are still slightly jiggly.

6. 6

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours before serving.