Description
Rich chocolate pots de creme offer a silky French dessert that melts luxuriously on your palate. Creamy chocolate custards served in elegant ramekins promise a blissful escape for passionate chocolate enthusiasts.
Ingredients
Scale
Main Ingredients:
- 4 ounces (113 grams) dark chocolate (70% or higher), finely chopped
- 3 large egg yolks
- 1 ½ cups (360 milliliters) heavy cream
- ½ cup (120 milliliters) whole milk
Sweeteners and Flavorings:
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon espresso powder (optional, enhances chocolate flavor)
Toppings:
- Whipped cream
- Chocolate shavings or cocoa powder
Instructions
- Preheat the oven to 325F (163C) and arrange ramekins in a deep baking pan.
- Combine heavy cream, milk, and espresso powder in a saucepan, heating until steam rises without boiling.
- Remove from heat and incorporate chopped chocolate, stirring until achieving a glossy, uniform texture.
- Whisk egg yolks with sugar, salt, and vanilla extract until the mixture transforms to a pale, creamy consistency.
- Gradually stream the warm chocolate mixture into egg yolks, continuously whisking to prevent curdling.
- Carefully strain the entire mixture through a fine-mesh sieve to ensure ultimate smoothness.
- Distribute the silky chocolate custard evenly among the prepared ramekins.
- Create a water bath by pouring hot water into the baking pan, reaching halfway up the ramekin sides.
- Carefully transfer the baking pan to the oven and bake for 30-35 minutes, watching for set edges with a slightly trembling center.
- Remove from oven and allow the custards to cool completely at room temperature.
- Refrigerate the desserts for a minimum of 4 hours, preferably overnight, to develop optimal texture and flavor.
- Before serving, embellish with delicate whipped cream and elegant chocolate shavings.
Notes
- Customize chocolate intensity by swapping dark, milk, or bittersweet chocolate based on personal preference.
- Ensure water bath temperature remains consistent to prevent uneven cooking and cracking of delicate custards.
- Use room temperature eggs for smoother incorporation and more consistent texture throughout the dessert.
- Lactose-free option: Replace heavy cream and milk with coconut milk or almond milk for a dairy-alternative version that maintains rich, creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 14 g
- Sodium: 80 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 165 mg