Raspberry Chocolate Pot De Creme Recipe

Instructions

1. 1

   Prepare the Chocolate Mixture

   In a heatproof bowl, combine the chopped dark chocolate and a pinch of salt. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a few minutes to melt.

2. 2

   Mix the Egg Yolks

   In a separate bowl, whisk together the egg yolks and granulated sugar until pale and frothy. Gradually add a small amount of the chocolate mixture to the egg yolks, whisking continuously to temper the yolks.

3. 3

   Combine Mixtures

   Slowly pour the tempered egg yolk mixture back into the chocolate mixture, stirring constantly. Add the vanilla extract and stir until well combined.

4. 4

   Bake the Pots de Crème

   Preheat your oven to 325°F (160°C). Pour the mixture into individual ramekins or pots 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. 5

   Cool and Chill

   Remove the pots de crème from the water bath and let them cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours or until set.

6. 6

   Serve

   Before serving, top each pot de crème with fresh raspberries and a dollop of whipped cream. Enjoy!