Chocolate Pots De Crème
Indulge in Chocolate Pots de Crème, a creamy chocolate custard topped with whipped cream. Perfect for an elegant, easy homemade dessert.
Servings: 4 people
Calories: 851kcal
Ingredients
- 10 ounces (283 g) bittersweet chocolate, (60 percent cocoa preferred), finely chopped
- 5 large egg yolks
- 5 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 1 ½ cups (357 g) heavy cream
- ¾ cup (184 g) whole milk
- 2 teaspoons vanilla extract
- 1 tablespoon strong brewed coffee, or ½ teaspoon instant espresso dissolved in 1 tablespoon hot water
- Whipped Cream, for topping
Instructions
- Place the chopped chocolate in a medium heatproof bowl and set aside.
- In a separate medium bowl, whisk the egg yolks, sugar, and salt. Whisk in the heavy cream and whole milk. Pour the mixture into a medium saucepan.
- Heat over medium-low, stirring constantly and scraping the bottom of the pan, until the custard thickens and coats the back of a spoon, about 15 minutes. It should register 175-180°F if using a thermometer. Do not let it simmer.
- Immediately pour the hot custard through a fine mesh strainer over the chopped chocolate. Let sit for 5 minutes, then whisk until smooth.
- Stir in the vanilla and the prepared coffee (either brewed or dissolved instant) into the chocolate custard.
- Divide the custard among 4, 10-ounce ramekins. Gently tap to release air bubbles. Let cool to room temperature, then cover and refrigerate at least 4 hours up to overnight.
- Serve topped with whipped cream.
Nutrition
Serving: 1portion | Calories: 851kcal