Extra-Bittersweet Chocolate Pots de Crème
- Total Time
- 55 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups heavy cream
- ½cup whole milk
- 3ounces bittersweet chocolate, finely chopped
- 1ounce unsweetened chocolate, finely chopped
- 4egg yolks
- 3tablespoons sugar
- ⅛teaspoon kosher salt
- Crème fraîche or whipped cream, for serving
Nutritional analysis per serving (6 servings)
376 calories; 32 grams fat; 19 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 5 grams protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
- Step 2
In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
- Step 3
Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
- Step 4
Bake until edges are lightly set (lifting foil to check) but center is still jiggly — it will set as it cools — 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.
Private Notes
Comments
Delicious, rich, and not too sweet. I made this as written, just doubling the recipe to get 11 generous 5.25 oz ramekins (just shy). Unlike others, I found my pots de creme were jiggly as described and not liquid. I wonder if others forgot the foil and thus liquidy pots. Another trick—I put a layer of paper towel on the bottom of the roasting pan before adding the ramekins and then water; this prevents the ramekins from sliding around as you move the pan.
I made this for company last night and it was fabulous. Very chocolatey, silky and not too sweet. Directions were spot on, baked until edges are just set and center jiggly. I refrigerated them overnight and they firmed up beautifully. Served with fresh whipped cream and a biscotti on the side. I made them in 4 ounce pots de crime pots and it made 5 1/2 servings. (Used the 1/2 serving to test them). Perfect size as they are quite rich. Will definitely make this again.
This is a TERRIBLY simple recipe with amazing results.
do NOT be fooled, it is not "jiggly" when you remove it from the oven, it's "liquid"! it will remain liquid while you cool it on wire racks,
THIS RECIPE WILL ONLY SET WHEN IT'S COOLED IN THE FRIDGE!
very simple, very good.
Really nice recipe. I used Baker's Dark Chocolate (I'm in Canada, in case that matters) and fleur de sel, with organic whipping cream - 36% mf. Although not quite set firm, they were not jiggly. I think it's because I used hot water from a kettle, not the tap - I didn't read that part carefully enough. So the water bath was scalding / near boiling, rather than tap-hot. This was a quick, low-degree-of-difficulty make-ahead dessert and everyone raved.
This recipe is ideal because you can make it the day before and I find that the flavor actually improves with the extra setting time as "everyone gets to know each other in the pots".
Added one vanilla bean, split, to the milk when heating it up. Cooked in a Wolf gas oven for 30 mins @ 300. Dollop of whipped cream (make your own) before serving, because why not? C'est parfait!
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