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Ingredients
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Chocolate Pot de Crème
Salt Caramel
Method
Chocolate Pot de Crème
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave until smooth. Set aside to cool slightly.
Prepare the Cream Mixture
In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat.
Combine Ingredients
In a mixing bowl, whisk together the egg yolks, granulated sugar, and vanilla extract. Gradually whisk in the warm cream until fully combined. Slowly mix in the melted chocolate.
Cool and Chill
Remove from the oven and let the ramekins cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
Salt Caramel
Make the Caramel
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
Add Butter
Once the sugar has melted, carefully add the unsalted butter and stir until melted and combined.
Incorporate Cream
Remove from heat and slowly whisk in the heavy cream. Be cautious as the mixture may bubble up.
Add Salt
Stir in the sea salt and let the caramel cool to room temperature before serving.