House made caramel sauce, sea salt, shaved chocolate and whipped cream.

In a saucepan, combine the heavy cream, whole milk, sugar, cocoa powder, and a pinch of sea salt. Heat over medium heat until just simmering.

Prepare the Chocolate Mixture

Remove the saucepan from the heat. Add the chopped bittersweet chocolate to the hot cream mixture and stir until fully melted and smooth.

Melt the Chocolate

In a separate bowl, whisk together the egg yolks and vanilla extract. Gradually add a small amount of the warm chocolate mixture to the egg yolks to temper them, then whisk the yolk mixture back into the saucepan.

Whisk in Egg Yolks

Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

Cook the Mixture

Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps. Let it cool slightly, then pour into individual serving cups or ramekins.

Strain and Cool

Refrigerate the pots de crème for at least 4 hours or until set.

Chill

Before serving, drizzle with homemade caramel sauce, sprinkle with sea salt, top with whipped cream, and garnish with shaved chocolate.

chocolate pot de crème

Recipe information

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