Dark Chocolate Pot De Créme Recipe

Prepare the Chocolate

Chop the dark chocolate into small pieces and place it in a heatproof bowl.

Heat the Cream and Milk

In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is just about to boil, stirring occasionally.

Combine and Mix

Once the cream mixture is hot, pour it over the chopped chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and smooth.

Whisk the Egg Yolks

In a separate bowl, whisk the egg yolks with the vanilla extract until well combined.

Temper the Egg Yolks

Slowly add a small amount of the warm chocolate mixture to the egg yolks while whisking continuously to temper them. Gradually add the rest of the chocolate mixture, whisking until smooth.

Strain the Mixture

Strain the mixture through a fine-mesh sieve into another bowl to remove any cooked egg bits.

Pour into Ramekins

Divide the chocolate mixture among individual ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Bake

Bake in a preheated oven at 325°F (160°C) for about 25-30 minutes, or until the edges are set but the center is still slightly jiggly.

Cool and Chill

Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours, or overnight.

Serve

Before serving, top each pot de crème with a dollop of dulce de leche and a sprinkle of sea salt.