Chocolate Pot De Creme Recipe

Prepare the Chocolate Mixture

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the bittersweet chocolate, stirring until melted and smooth.

Combine Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks, granulated sugar, Nocello walnut liqueur, and a pinch of salt until well combined.

Temper the Egg Yolks

Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

Bake the Pot de Creme

Preheat the oven to 325°F (160°C). Pour the mixture into individual ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes until set but still slightly jiggly in the center.

Cool and Refrigerate

Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, refrigerate for at least 2 hours or until ready to serve.

Prepare the Pistachios

Preheat the oven to 350°F (175°C). In a food processor, pulse the pistachios until finely chopped but not pureed.

Make the Crumb Mixture

In a bowl, combine the chopped pistachios, melted unsalted butter, granulated sugar, all-purpose flour, and a pinch of salt. Mix until crumbly.

Bake the Crumbs

Spread the pistachio mixture onto a baking sheet and bake for about 10-12 minutes, stirring halfway through, until golden brown. Let cool.

Garnish and Serve

Once the pot de creme has set, remove them from the refrigerator. Top each pot de creme with a generous sprinkle of pistachio crumb and a pinch of orange zest before serving.