Chocolate Pot De Crème With Caramel Honeycomb Recipe

Prep

Preheat the oven to 300°F (150°C). Place 6 small ramekins (4–6 oz capacity) in a deep roasting pan that will hold them with about 1 inch of space between. Arrange a kettle of water for a hot water bath (bain-marie) to pour later.

Warm dairy and melt chocolate

In a medium saucepan, combine the whole milk and heavy cream over medium heat. Warm until just simmering (small bubbles at the edge), stirring occasionally. Remove from heat and add the chopped bittersweet chocolate. Let sit 1 minute, then whisk until the chocolate is fully melted and the mixture is glossy and smooth. If using, whisk in the diced unsalted butter until incorporated.

Whisk yolks

In a medium bowl, whisk the egg yolks with the granulated sugar and salt until smooth and slightly lighter in color.

Temper and combine

Slowly stream about 1/3 of the hot chocolate mixture into the yolks while whisking constantly to temper the eggs. Then pour the tempered yolk mixture back into the remaining chocolate mixture in the saucepan, whisking to combine. Return saucepan to very low heat and stir constantly for 1–2 minutes until the custard slightly thickens and coats the back of a spoon (do not boil). Remove from heat and stir in the vanilla.

Strain and fill

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any bits of cooked egg or chocolate. Divide the custard evenly among the ramekins (about 4–5 oz per ramekin).

Bake in bain-marie

Place the roasting pan with filled ramekins in the oven. Carefully pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins. Bake for 30–35 minutes, or until the edges are set and the centers still have a slight jiggle when gently shaken. Turn off the oven and open the door slightly; let the ramekins sit in the warm oven for 10 minutes to finish gently.

Cool and chill

Carefully remove the ramekins from the water bath and cool to room temperature on a rack. Cover and refrigerate at least 3 hours, or overnight, until fully set and chilled.

Prepare pan

Line a small baking sheet or plate with parchment paper or a silicone mat. Lightly grease the paper so the honeycomb releases easily.

Cook sugar syrup

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar, 2 tablespoons light corn syrup, 2 tablespoons water, and 2 tablespoons honey. Stir gently to combine the dry sugar into the liquids, then stop stirring. Clip a candy thermometer to the pan and bring the mixture to a boil over medium-high heat. Swirl the pan occasionally for even color but avoid stirring. Cook until the syrup reaches 300°F (hard crack stage), about 6–9 minutes — it will turn a deep amber color. If you do not have a thermometer, look for a deep golden amber and test a drop in cold water (it should shatter).

Add baking soda

Remove the pan from heat immediately. Working quickly and off the heat, whisk in the sifted baking soda all at once. The mixture will foam vigorously and turn a lighter golden color — this aeration creates the honeycomb texture. Quickly pour the foam onto the prepared parchment in an even layer. Do not spread it; allow it to expand naturally.

Finish and cool

Sprinkle the top with the sea salt flakes while still warm. Let the honeycomb cool and harden completely at room temperature, about 20–30 minutes. Once set, break into irregular shards for garnish. Store airtight if not using immediately (it will soften in humid environments).

When ready to serve, remove the chilled pots de crème from the refrigerator. Optionally pipe or dollop a small spoonful of lightly sweetened whipped cream onto each pot for contrast.

Top each pot de crème with 1–2 shards of caramel honeycomb. Dust with a pinch of cocoa powder or scatter a few chocolate shavings. Finish with a tiny pinch of sea salt if desired and garnish with a mint leaf.

Serve immediately — the crisp honeycomb will provide a crunchy contrast to the smooth, silky custard.