Pot de Crème au Chocolat (Chocolate Pots de Crème)
Made with rich dark chocolate, cream, and a hint of sweetness, these Pot de Crème au Chocolat are the perfect treat—and so simple to make!
Ingredients
Units
Scale
- 4.2 oz dark chocolate (70-75% cocoa), finely chopped
- 1/3 cup + 2 tbsp whole milk
- 3/4 cup heavy cream
- 4 large egg yolks
- 2 tbsp, or adjust to taste
- 1/4 tsp salt
Instructions
- Chop your chocolate as finely as possible—the finer it is, the easier it will melt. Place it in a heatproof bowl and set it aside.
- In a small saucepan, heat the milk and heavy cream over low to medium heat until warm. Note: You don’t want to boil the milk. It should just be hot enough to melt the chocolate but not bubbling.
- Pour the hot milk-cream mixture over the chocolate. Let it sit for 30 seconds to soften the chocolate, then whisk gently until fully melted and smooth. Tip: If the milk isn’t hot enough, return the pot to the stovetop and gently heat the milk-chocolate mixture on low until the chocolate fully melts.
- In a separate bowl, whisk together the egg yolks, sugar, and salt until slightly thickened and pale.
- In increments, gently pour the melted chocolate mixture into the egg yolk mixture while gently whisking it continuously. This gradual process prevents the eggs from scrambling.
- Pass the mixture through a fine-mesh sieve to remove any bits of unmelted chocolate.
- Preheat oven to 300°F (150°C).
- Place the ramekins in a deep baking dish and evenly divide the custard among them. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Cooking au Bain-Marie uses steam to cook the custard gently.
- Cover the baking dish loosely with foil. I do this because I’ve found it keeps the tops smooth and prevents them from overcooking, but this is optional.
- Bake for 30–35 minutes, checking for doneness at the 25-minute mark (see note on cooking times).
- Once finished, take the baking dish out of the oven and allow the ramekins to cool while still in the baking dish. Letting the ramekins cool in the Bain-Marie helps the custard gradually reach room temperature, which can prevent it from shrinking or cracking.
- Once cooled, remove the ramekins from the baking dish, cover them, and refrigerate. I recommend refrigerating overnight for the best texture and flavor, but if you’re short on time, refrigerate for at least 4 hours.
- Serve as is, or top with a dash of cocoa powder or a dollop of whipped cream and chocolate shavings.
Find it online: https://thewiseconsumer.com/pot-de-creme-au-chocolat/