Chocolate Pot De Crème Recipe

Inspired by Perch

Time2h

Serves4

valrhona chocolate custard, seasonal berries, fleur de sel

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Ingredients

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1
Melt the Chocolate
In a heatproof bowl, melt the Valrhona chocolate over a pot of simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
2
Heat the Cream and Milk
In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium until the mixture is hot but not boiling, stirring until the sugar dissolves.
3
Combine Mixtures
In a separate bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture to temper the yolks, then stir in the melted chocolate and vanilla extract until well combined.
4
Bake the Custard
Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 25-30 minutes or until just set.
5
Cool and Chill
Remove the ramekins from the water and let them cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours or until ready to serve.

6
Garnish and Serve
Before serving, sprinkle a pinch of fleur de sel on top of each pot de crème and garnish with seasonal berries.