Chocolate Pots de Creme

Hi Bakers!

If pudding and fudge had a baby…well this is it!!! I’ve been thinking about this Chocolate Pots de Crème dessert to the point of distraction, so I knew I had to make some myself. It feels like decadence in a bowl and I am obsessed!! If you love rich, creamy, and luscious chocolate desserts you need to make this one. I can’t stop saying “Yum” or “Oh my gosh!!!” or “Mmmmm!” when I eat it. I halved the original recipe since it is so rich and I didn’t need eight servings! This one makes two large portions or 4 small ones. Have fun sharing and eating this one!    -Carolyn

Chocolate Pots de Creme

Adapted from Food and Wine’s recipe for Milk Chocolate Pots de Creme 

1/2 cup milk

1/2 cup cream + more whipped for topping

1/8 cup granulated sugar

pinch of salt

2 1/2  egg yolks*

1/2 teaspoon vanilla

6.5 ounces of good dark chocolate

Garnish berries, chocolate, or cocoa nibs

Break or cut the chocolate into pieces about one inch wide and place in a high-sided mixing bowl. Set aside.

In a medium-sized mixing bowl, separate three eggs, and divide one egg yolk in half so you have approximately 2.5 yolks. Mix yolks well and set aside. 

In a medium-sized saucepan, heat milk, cream, sugar, and salt until the mixture boils gently. Make sure to stir often and be careful not to burn the milk! Immediately take off the heat and stir in vanilla.

Add a small bit of the hot milk mixture to the yolks while stirring. You want to mix them together without getting bits of cooked yolk! Gradually add all the milk and return to the saucepan to cook. Cook while stirring for a few minutes or until the mixture coats the back of the spoon. You will know this happens when you run your finger over the back of the spoon and you see a streak of clean spoon. The mixture will be slightly thicker than milk. Remove from heat, and immediately pour** over chocolate pieces. Let stand for 2 minutes. Blend until smooth and divide into ramekins. I made two larger portions but you can make four 4 oz ones if you want less per serving. Chill for about 2 hours. Let stand at room temperature for 15 minutes before eating if you want a softer feel. Garnish with whipped cream and topping of your choice. Sit back and enjoy this phenomenal chocolate experience! 

*Halving the recipe calculates to 2 1/2 yolks. I  used a spoon and cut the yolk and took half of it out pretty easily.

**I like to pour it through a fine mesh strainer just in case there are any stray bits of egg in the milk mixture but you don’t have to do this.