Photo: Chocolate Pots de Creme Recipe
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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By Kate Sass
on May 06, 2013
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This was super tasty...I used 2% (organic milk instead of whole-milk, and cut the sugar in half. Of course, there's no need for salt in a dessert so that was cut as well. Even with these changes, this Pot de Crѐme really impressed my dinner guests.
By marina533
Toronto
on February 26, 2013
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Outstanding. Followed the instructions to the letter and these little gems were a major hit with my guests. Super easy to make. I'm in Toronto and used the Dark Peruvian chocolate from Soma Chocolatemaker in the Distillery District. Served it in stemless wine glasses with a little square of chocolate shortbread. Heaven.
By Kath1102
Tyngsboro, MA
on February 18, 2013
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Amazing! I followed the directions exactly and they came out perfect. They taste like the filling of a chocolate truffle I cut the recipe in half and made these for Valentine's Day dessert for my husband and myself. He loved them! I will definitely make these again.
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