Dark Chocolate Pot De Créme Recipe

Directions

1. 1

   Prepare the Chocolate

   Chop the dark chocolate into small pieces and place it in a heatproof bowl.

2. 2

   Heat the Cream and Milk

   In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is just about to boil, stirring occasionally.

3. 3

   Combine and Mix

   Once the cream mixture is hot, pour it over the chopped chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and smooth.

4. 4

   Whisk the Egg Yolks

   In a separate bowl, whisk the egg yolks with the vanilla extract until well combined.

5. 5

   Temper the Egg Yolks

   Slowly add a small amount of the warm chocolate mixture to the egg yolks while whisking continuously to temper them. Gradually add the rest of the chocolate mixture, whisking until smooth.

6. 6

   Strain the Mixture

   Strain the mixture through a fine-mesh sieve into another bowl to remove any cooked egg bits.

7. 7

   Pour into Ramekins

   Divide the chocolate mixture among 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.

8. 8

   Bake

   Bake in a preheated oven at 325°F (160°C) for about 25-30 minutes, or until the edges are set but the center is still slightly jiggly.

9. 9

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours, or overnight.

10. 10

    Serve

    Before serving, top each pot de crème with a dollop of dulce de leche and a sprinkle of sea salt.