Sometimes you just need to treat yourself. What better way than with an amazing chocolate dessert? Yes, if you’re looking to scratch that chocolate itch, this recipe is for you.
Chocolate pots de creme is similar to a chocolate custard. The texture is smooth and satiny, the chocolate flavor is the exact pairing of bitter and sweet, and if you’re feeling adventurous, top it off with a healthy dollop of whipped cream! But fair warning: Few people are satisfied with just one serving, so we’d recommend making a few extra for those late-night cravings. Keep reading below for this delicious recipe…
Image courtesy Flickr user annieseats
Chocolate Pots de Creme
(makes 8 servings)
- 10 ounces bittersweet chocolate (go for about 60% or 70% cocoa)
- 5 large egg yolks
- 5 tablespoons sugar
- 1/4 teaspoon table salt
- 1 1/2 cups heavy cream
- 3/4 cup half-and-half
- 1 tablespoon vanilla extract
- 1/2 teaspoon instant espresso powder mixed with 1 tablespoon water
- Place chocolate in a medium heatproof bowl. Set a fine mesh strainer over the bowl and set aside.
- Whisk together the yolks, sugar, and salt in a medium bowl until combined.
- Whisk in the heavy cream and half-and-half.
- Transfer the mixture to a medium saucepan. Cook the mixture over medium-low heat, stirring constantly and scraping the bottom of the pan with a wooden spoon until it’s thickened and silky like custard. (Use a thermometer to make sure it registers at 175 to 180F). This should take 8 to 12 minutes or so.
- Immediately pour the custard through the strainer over the chocolate.
- Let the mixture stand to melt the chocolate (about 5 minutes).
- Whisk until smooth, then whisk in the vanilla and espresso.
- Divide the mixture evenly between 5-ounce ramekins.
- Tap the ramekins against the counter to remove air bubbles.
- Cool the ramekins to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours.
- Before serving, let the pots stand at room temperature for at least 20 to 30 minutes. Garnish with whipped cream and berries, or as desired!
Recipe adapted from Cooking Light