Chocolate Pots De Crème
This decadent bittersweet chocolate pots de crème is a luxurious treat that is smooth, creamy, and rich in flavor. Combining the velvety texture of chocolate with the subtle sweetness of cream, these individual desserts are perfect for indulging yourself or impressing guests with a sophisticated and elegant finale to any meal.
— Constant Cookbook
Ingredients
- 2 oz. bittersweet chocolate, chopped into small pieces
- 1 cup heavy cream
- 3 egg yolks
- 2 Tbs. sugar
- 1 tsp. vanilla extract
- 1/4 tsp. salt
Instructions
- Put the chocolate in a heatproof bowl. In a saucepan over medium heat, warm the cream until small bubbles appear around the edges. Remove from the heat and pour over the chocolate. Let stand for 5 minutes, then stir until the chocolate is completely melted.
- In a bowl, whisk together the egg yolks and sugar until pale yellow, about 3 minutes. Add a spoonful of the chocolate cream and whisk until fully incorporated. Slowly stir in the remaining chocolate cream, then stir in the vanilla and salt.
- Place four 5-oz. ramekins on the baking tray of a Cuisinart steam oven. Strain the chocolate mixture through a fine-mesh sieve into a large heatproof liquid measuring cup, then pour into the ramekins, dividing evenly. Cover the ramekins with aluminum foil.
- Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the bake/steam setting at 170°F according to the manufacturer’s instructions. Bake for 40 minutes. Remove the foil and turn the oven to bake/steam at 180°F. Bake for 20 minutes more. If the custard has set around the edges but is still soft in the center, the pots de crème are done.
- Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days before serving. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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