Chocolate Pots de Creme

Total Time:
2 hr 16 min
Prep:
10 min
Inactive:
2 hr
Cook:
6 min

Yield:
6 - 8 servings
Level:
Easy

Ingredients
  • 9 ounces high-quality semisweet chocolate, chopped
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 6 large egg yolks
  • 5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
  • 1/4 teaspoon salt
  • 1 tablespoon confectioners' sugar
Directions

Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.

Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.

Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

Photograph by Kana Okada


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    This recipe is featured in:

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