Chocolate Pots de Crème¶
 Serves |
 Total Time |
|---|---|
| 8 | 1.52 hours |
Ingredients¶
- 2 cups heavy cream
- 1 cup milk (2% or whole)
- 8 large egg yolks
- 12 oz bittersweet chocolate (66-72% cacao)
- 0.5 cups granulated sugar
- 0.5 tsp flaky sea salt
- 1 tsp vanilla extract
- 2 Tbsp Grand Marnier (optional)
- 1 cup heavy cream
- 0.25 cups confectioners' sugar
- 0.5 tsp flaky sea salt
- 1 tsp vanilla extract
Cookware¶
Instructions¶
Step 1¶
In a small saucepan over medium heat, warm the heavy cream and milk (2% or whole) until scalding hot.
Step 2¶
Whisk the egg yolks in a small bowl. Slowly pour the hot milk mixture into the yolks while whisking constantly to prevent curdling.
Step 3¶
Return the mixture to the saucepan over low heat. Whisk for about 1 minute until it thickens enough to coat the back of a spoon (a finger swiped across the spoon should leave a clear line).
Step 4¶
Remove from heat. Whisk in the bittersweet chocolate (66-72% cacao) and granulated sugar until completely melted and smooth.
Step 5¶
Strain the mixture through a medium-mesh sieve into a bowl. Stir in the flaky sea salt, vanilla extract, and Grand Marnier (optional). Taste and add more salt if desired.
Step 6¶
Divide the custard into ramekins or glasses. Refrigerate for at least 1 hour until set.
Step 7¶
Beat the remaining heavy cream until soft peaks form. Add the confectioners' sugar, flaky sea salt, and vanilla extract, then continue beating until firm but pillowy.
Step 8¶
Bring the pots de crème to room temperature for 30 minutes before serving. Top with whipped cream and optional chocolate shavings.
Source