Chocolate Pots de Crème

Step 1 – Prepare the Water Bath

Preheat the oven to 325°F. Line the bottom of a baking dish large enough to hold the ramekins with parchment paper, cutting a few small slits to prevent splashing. Arrange the ramekins on top.

Step 2 – Warm the Chocolate Base

In a medium saucepan over medium heat, scald the milk until steaming but not boiling. Add the chopped chocolate and stir until fully melted and smooth. Remove from the heat and stir in the heavy cream. Allow the mixture to cool slightly.

Step 3 – Combine the Custard

In a mixing bowl, gently whisk the egg yolks and sugar until just combined, avoiding excess foam. Slowly pour in the warm chocolate mixture while whisking constantly to temper the eggs.

Step 4 – Strain and Rest

Strain the custard through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture. Let the mixture rest at room temperature for about 1 hour, then skim off any foam that rises to the surface.

Step 5 – Fill and Bake

Divide the custard evenly among the prepared ramekins. Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Cover loosely with foil and bake for 30–35 minutes, until the edges are set and the centers still tremble slightly.

Step 6 – Chill and Serve

Remove the ramekins from the water bath and allow them to cool completely. Refrigerate for at least 2 hours, or until fully chilled. Serve with whipped cream, raspberry coulis, or shaved toffee.

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