Chocolate Pot De Creme Recipe

Melt the Chocolate

Chop the Belgian dark chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until the chocolate is completely melted and smooth. Remove from heat and let cool slightly.

Combine Cream and Milk

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring frequently, until it is hot but not boiling.

Whisk Egg Yolks

In a separate bowl, whisk the large egg yolks until they are pale and slightly thickened. Gradually add the hot cream mixture to the egg yolks while whisking constantly to temper the yolks.

Combine Mixtures

Once the egg yolks are tempered, pour the mixture back into the saucepan. Cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes).

Add Chocolate and Flavoring

Remove the saucepan from heat. Stir in the melted chocolate, vanilla extract, and a pinch of sea salt, mixing until well combined and smooth.

Pour into Pots

Evenly distribute the chocolate custard into small serving pots or ramekins. Allow them to cool to room temperature.

Refrigerate

Cover the pots with plastic wrap and refrigerate for at least 4 hours or until set.

Garnish and Serve

Before serving, top each pot de crème with a dollop of whipped cream, a sprinkle of sea salt, and chocolate shavings. Enjoy chilled.