Chocolate Pots de Creme
- Level: Easy
- Yield: 6 - 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 410
- Total Fat
- 31
- Saturated Fat
- 18
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 30
- Protein
- 6
- Cholesterol
- 204
- Sodium
- 119
- Total: 2 hr 16 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 6 min
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.