Dark Chocolate Pots De Creme Recipe
Dark chocolate custard, salted fudge sauce, vanilla bean whipped cream
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Ingredients
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Custard
Salted Fudge Sauce
Vanilla Bean Whipped Cream
Method
Custard Preparation
- 1
Melt Chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water. Stir until smooth and let it cool slightly.
- 2
Heat Cream and Milk
In a saucepan, combine heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium heat until it’s just about to boil.
- 3
- 4
Cook Custard
Cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the melted chocolate and vanilla extract until fully combined.
- 5
Chill
Pour the custard into individual pots and refrigerate for at least 4 hours or until set.
Salted Fudge Sauce Preparation
- 6
Make Fudge Sauce
In a saucepan, combine heavy cream, dark chocolate, sugar, and butter over medium heat, stirring until melted and smooth.
- 7
Add Salt
Remove from heat and stir in sea salt. Let it cool slightly before serving.
Vanilla Bean Whipped Cream Preparation
- 8
Whip Cream
In a mixing bowl, combine heavy cream, powdered sugar, and the scraped seeds from the vanilla bean (or vanilla extract).
- 9
Beat Until Stiff Peaks
Using an electric mixer, beat the mixture until stiff peaks form. Be careful not to overbeat.