Chocolate Pots de Crème Recipe
Chocolate Pots de Crème Recipe
Ingredients
- 250ml (1 cup) heavy cream
- 250ml (1 cup) whole milk
- 200g (7 oz) dark chocolate, finely chopped
- 6 large egg yolks
- 50g (1/4 cup) granulated sugar
- 5ml (1 tsp) pure vanilla extract
- Pinch of salt
Introduction: Indulge in the luxurious world of Chocolate Pots de Crème, a quintessential French dessert that promises to sweep you off your feet with its velvety, smooth texture and rich chocolate decadence. Perfect for special occasions or a cozy evening at home, this dessert combines simplicity with elegance. Follow along, and soon you’ll be able to recreate this delightful treat that never fails to impress.
Kitchen Equipment Required
- Medium Saucepan
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk
- Small Sieve or Strainer
- Ramekins or Small Cups
- Baking Pan
- Aluminum Foil
- Kitchen Thermometer (optional)
Cooking Time: Total estimated time: 1 hour (plus chilling time)
Instructions
Step 1: Preheat Your Oven
Preheat your oven to 150°C (300°F). This temperature ensures a gentle cooking process, granting the custard its signature smooth texture.
Step 2: Heat Cream and Milk
In a medium saucepan over medium heat, combine the heavy cream and milk. Heat until the mixture just begins to simmer, stirring occasionally. Do not allow it to reach a boil.
Step 3: Melt Chocolate
Remove the saucepan from heat, add the chopped dark chocolate, and let it sit for a minute. Stir until the chocolate is fully melted and the mixture is smooth.
Step 4: Prepare the Egg Mixture
In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until well combined. Gradually whisk the chocolate mixture into the egg mixture, ensuring a smooth consistency.
Step 5: Strain and Divide
Pour the mixture through a fine sieve to remove any lumps. Divide the strained custard among four to six ramekins or small cups.
Step 6: Bake in a Water Bath
Place the ramekins in a deep baking pan. Pour warm water into the pan until it reaches halfway up the sides of the ramekins. Cover the pan with aluminum foil and bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
Step 7: Cool and Chill
Carefully remove the ramekins from the water bath and allow them to cool at room temperature. Once cooled, refrigerate for at least 2 hours or overnight, allowing the flavors to develop and the custard to firm up further.
Conclusion: You’ve successfully crafted the elegant Chocolate Pots de Crème! This exquisite dessert offers a balance of rich chocolate flavor and creamy texture that practically melts in your mouth. Whether savored solo or topped with a dollop of whipped cream or a sprinkle of sea salt, this dish never ceases to deliver utter satisfaction. Enjoy your culinary masterpiece and don’t forget to share this delight with friends and family, highlighting your new culinary prowess!
