Pots De Crème Au Chocolat Recipe

Melt the Chocolate

In a heatproof bowl, combine the dark chocolate and 100ml of the heavy cream. Place the bowl over a saucepan of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let it cool slightly.

Prepare the Custard

In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until pale and slightly thickened.

Combine Chocolate and Custard

Gradually whisk the melted chocolate into the egg yolk mixture until fully combined. Then, slowly whisk in the remaining heavy cream and milk until smooth.

Bake the Pots de Crème

Preheat the oven to 150°C (300°F). Pour the chocolate mixture into 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 30-35 minutes, or until the edges are set but the center is still slightly jiggly.

Cool and Chill

Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 4 hours or overnight.

Prepare the Mascarpone Whipped Cream

In a mixing bowl, beat the mascarpone cheese with the powdered sugar until smooth. In another bowl, whip the remaining heavy cream until soft peaks form, then gently fold it into the mascarpone mixture until well combined.

Serve

Once the Pots de Crème are chilled, top each one with a generous dollop of mascarpone whipped cream and a dusting of cocoa powder before serving.