Chocolate Pot De Crème (gf) Recipe
House made caramel sauce, sea salt, shaved chocolate and whipped cream
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Ingredients
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Chocolate Pot de Crème
Method
Preparation
- 1
Make the Chocolate Base
In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat until just simmering, stirring occasionally. Remove from heat and add chopped chocolate, stirring until melted and smooth.
- 2
- 3
Bake the Pot de Crème
Preheat the oven to 325°F (160°C). Pour the chocolate mixture into ramekins or small cups. Place them in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.
- 4
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 4 hours or until set.
- 5
Serve
To serve, drizzle caramel sauce over each pot de crème, add a dollop of whipped cream, sprinkle with sea salt, and garnish with shaved chocolate.
