Chocolate Pots de Crème
Silky, rich, and deeply satisfying — Chocolate Pots de Crème are the essence of French simplicity. This timeless recipe from Patricia Wells’ Simply French transforms just a handful of ingredients — cream, eggs, sugar, and fine chocolate — into a luxurious custard.
Prep Time:
15 Minutes
Cook Time:
1 Hour
Yield
6 Servings
Ingredients
1/2 C. Whole milk
3 oz. Bittersweet chocolate, finely chopped
3/4 C. Heavy Cream
3 Large egg yoks
1/3 C. Sugar
Boiling water
Preparation
Turn on oven to 325. In a baking dish large enough to hold the ramekins, place a piece of wax or parchment paper on the bottom, and cut three slits. (this will prevent water from the bath splashing into the ramekins) Place the ramekins in the baking dish over the paper.
In a medium saucepan, scald the milk over high heat. Stir in the chocolate. Remove from the heat and add the heavy cream. Stir to blend. Remove from heat to cool.
In a medium size mixing bowl, gently combine egg yolks and sugar; do not foam. Slowly pour in the chocolate mixture, stirring constantly. Strain through a fine mesh sieve. Let rest, at room temperature, for one hour.
Spoon off any foam that may have risen to the top of the mixing bowl. Divide equally into the ramekins. Add boiling water in the baking dish to halfway up the side of the ramekins.
Cover the ramekins loosely with aluminum foil. Bake for 30 - 35 minutes or until the edges are firm, and the center trembles slightly. Remove from the baking dish and cool. Refrigerate for at least 2 hours.
Serve in ramekins with whipped cream, raspberry coulis or shaved toffee.
