Pot au Chocolat with Fleur de Sel

Name: Pot au Chocolat with Fleur de Sel
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT4H30M0.000S
Yield: 6 servings (6 by 125 ml or 4-ounce pots)
Ingredients: 1 1/2 cups whipping cream; 1/2 cup milk; 3 ounces bittersweet dark chocolate shavings; 1 ounce unsweetened chocolate shavings; 6 egg yolks; 3 tablespoons brown sugar; Pinch cayenne pepper; Fleur de sel (sea salt)

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Level: Easy
Total: 4 hr 30 min

Prep: 10 min
Inactive: 3 hr 35 min
Cook: 45 min

Yield: 6 servings (6 by 125 ml or 4-ounce pots)

Level: Easy
Total: 4 hr 30 min

Prep: 10 min
Inactive: 3 hr 35 min
Cook: 45 min

Yield: 6 servings (6 by 125 ml or 4-ounce pots)

Ingredients

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1 1/2 cups whipping cream

1/2 cup milk

3 ounces bittersweet dark chocolate shavings

1 ounce unsweetened chocolate shavings

6 egg yolks

3 tablespoons brown sugar

Pinch cayenne pepper

Fleur de sel (sea salt)

Directions

Preheat the oven to 300 degrees F.
Bring the whipping cream and milk to a boil in a saucepan over low heat. The second it starts to boil, take it off the heat. Add the chocolate shavings and whisk until smooth. In another bowl, mix together the yolks, brown sugar, and cayenne. Slowly spoon the chocolate mixture into the yolks. Cook's Note: It is important to take your time with this step because the chocolate is hot, and if you dump it into the eggs in one shot you'll end up with chocolate scrambled eggs.
Pour the mixture into little pots or espresso cups and cover with foil. Pierce some small holes in the foil so steam can escape and place the jars into a roasting pan. Fill the roasting pan with water halfway up the sides of the jars so that they bake evenly. Bake for 35 minutes. Cool the pots on the counter for 35 minutes and then put them in the refrigerator for 3 hours to chill. Sprinkle with fleur de sel and serve.