Desserts Recipe

Preheat and prepare water bath

Preheat oven to 325°F (160°C). Place six 4–6 oz ramekins in a baking dish large enough to hold them with space between. Bring a kettle of water to near boiling for the water bath.

Warm the chocolate and dairy: In a heatproof bowl set over (not touching) simmering water or using gentle microwave bursts, combine chopped bittersweet chocolate, heavy cream, and whole milk. Heat until chocolate is melted and the mixture is smooth, stirring occasionally. Remove from heat and let cool slightly (2–3 minutes).

Whisk yolks and sugar: In a separate bowl, whisk the egg yolks with the granulated sugar, vanilla extract, and salt until the sugar is mostly dissolved and mixture is pale and slightly thickened (about 1–2 minutes).

Temper eggs and combine: Slowly pour about one-third of the warm chocolate mixture into the yolk mixture while whisking constantly to temper the yolks. Then pour the tempered yolk mixture back into the remaining chocolate and whisk until fully combined and smooth. Pass the custard through a fine-mesh sieve into a pouring pitcher to remove any solids and ensure a silky texture.

Fill ramekins and bake in water bath: Divide the custard evenly among the six ramekins. Place the baking dish with ramekins into the oven and carefully pour the hot water around them until it reaches halfway up the sides of the ramekins. Bake for 25–30 minutes, or until the edges are set but the centers still wobble slightly (a gentle jiggle).

Cool and chill: Remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Once cooled, cover with plastic wrap and chill in the refrigerator for at least 2 hours, preferably 4 hours or overnight for best texture.

Serve: Before serving, dust each pot de crème lightly with unsweetened cocoa powder.

Combine and macerate: In a small saucepan, combine mixed berries, granulated sugar, lemon juice, and lemon zest. Cook over medium-low heat, stirring occasionally, until the sugar dissolves and the berries begin to release juices, about 4–6 minutes. For a chunkier compote, cook less; for a saucier compote, cook up to 8–10 minutes.

Cool: Remove from heat and let the compote cool to room temperature. The compote will thicken slightly as it cools. Refrigerate until ready to serve; serve spooned over or alongside the chilled pots de crème.

Make whipped cream: Chill a mixing bowl and whisk or beaters for 10–15 minutes in the fridge. Pour cold heavy cream into the bowl, add powdered sugar and vanilla extract. Whip by hand or with a mixer on medium-high speed until soft peaks form (about 2–3 minutes). Keep chilled until serving.