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Chocolate Pots de Crème
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
355 minutes
Decadent chocolate custards, perfect for chocolate enthusiasts.
Ingredients:
  • 1 1/2 cups (356ml) heavy cream
  • 3/4 cup (177ml) whole milk
  • 4 1/2 ounces bittersweet (not unsweetened) chocolate bars, chopped into small pieces
  • 6 large egg yolks
  • 6 tablespoons (75g) granulated white sugar
  • 1/4 teaspoon instant espresso powder (optional)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • For topping
  • Whipped cream
  • Chocolate shavings
  • Flaky salt
Instructions:
  • Place a rack in the center of the oven and preheat to 300°F.
  • In a large saucepan over medium heat, gently simmer the cream and milk together for about 3 to 4 minutes, whisking occasionally to avoid burning.
  • To melt the chocolate, gently stir chocolate pieces in a small bowl with 1/2 cup of the hot liquid until fully melted. Transfer the chocolate mixture back into the saucepan, whisking until smooth and no bits of chocolate remain. Reheat if needed and whisk constantly to ensure a smooth texture.
  • Lighten the egg yolks and sugar by whisking in a small bowl for 1 minute until the mixture thickens slightly and turns from bright yellow to a medium yellow shade. The goal is to incorporate some air for a lighter custard, not to reach the ribbon stage of pale yellow yolks.
  • Gradually blend hot chocolate milk into the yolk mixture while whisking constantly to create a smooth liquid. Return the mixture to the saucepan, mixing well.
  • Add the espresso powder (if using), kosher salt, and vanilla extract to the mixture and stir until well combined.
  • Strain the chocolate base through a fine-mesh sieve into a large bowl to remove any curdled egg yolk that may affect the custard's texture.
  • Prepare ramekins: Arrange 6 (4-ounce) ramekins in a 9 x 13-inch baking pan. Fill each ramekin up to three-quarters full, stopping just below the rim.
  • Prepare the water bath by filling a pan with hot tap water until it reaches two-thirds up the sides. Cover the pan loosely with aluminum foil, and use a fork to prick the foil in several places to allow steam to escape without pricking directly over the ramekins.
  • To bake the pots de crème, place the pan on the middle rack of a preheated oven. Add water to the pan and cover it loosely with aluminum foil, poking a few holes. Bake for 40 to 50 minutes until the custards have set on the edges but remain slightly jiggly in the middle.
  • Carefully take the pan out of the oven. Use oven mitts to transfer each ramekin to a wire rack. Let them cool for 10 minutes if needed. Allow them to cool at room temperature for about 1 hour until they are no longer warm, then wrap each custard in plastic wrap and chill in the fridge for at least 4 hours, preferably overnight, before serving.
  • For serving: Take the ramekins out of the fridge. Add a spoonful of whipped cream on each custard, then sprinkle with chocolate shavings and flaky salt. Store covered in the fridge for 2 to 3 days. If you enjoyed the recipe, please leave a rating below!

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