Chocolate Pots de Crème

Chocolate Pots de Crème

Yield: Serves 8

Ingredients

  • 1½ cups heavy cream
  • 1 cup 2% reduced-fat milk
  • 1 Tbsp. strong brewed coffee
  • 2 tsp. vanilla extract
  • 8 oz. bittersweet or semisweet chocolate, finely chopped
  • 6 egg yolks
  • 1 Tbsp. sugar
  • ⅛ tsp. salt
  • Unsweetened whipped cream*
  • Strawberries (optional)

Instructions

1. Preheat oven to 350 degrees.

2. Combine cream, milk, coffee, and vanilla in a saucepan. Heat to just under a boil. Place chocolate in a glass mixing bowl. Pour cream mixture over chocolate; whisk until chocolate is melted and evenly mixed throughout.

3. In another bowl, vigorously whisk egg yolks with sugar and salt.

4. Add 1 cup of chocolate mixture to egg yolk mixture; whisk until all traces of yolk disappear. Add this back to remaining chocolate mixture; whisk until smooth and well incorporated.

5. Pour into ramekins. Cover ramekins tightly with foil and place in baking dish. Pour water in baking dish to come halfway up the sides of ramekins to create a water bath. Bake 30 to 40 minutes.

6. Uncover and cool. Chill 5 hours. Serve with whipped cream and strawberries, if desired.

Notes

*If you want to sweeten your whipped cream, add 1 Tbsp. powdered sugar and 1 tsp. vanilla.

Equipment needed: measuring cups and spoons saucepan, glass mixing bowl, whisk, bowl, ramekins-8 (4-6 oz. ea.), foil and a baking dish

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