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

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.

Make the Chocolate Base

In a separate bowl, whisk together the egg yolks and vanilla extract. Gradually add the warm chocolate mixture to the yolks, whisking constantly to temper the yolks.

Combine Egg Yolks

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.

Bake the Pot de Crème

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.

Cool and Refrigerate

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.

chocolate pot de crème (gf)

Recipe information

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