“Chocolat Pot de Creme is pure seduction. It’s best eaten warm when it is silky and flows over your tongue–the deep taste of chocolate taken in your mouth in the form of soft, silky waves. The seduction is so deep you must take it slowly. Pot de Creme are closest to heavenly when eaten warm and served with a dollop of whip cream”
chocolat pot de creme
makes 6 to 8 Pot de Creme cups…you know you’ll want more than one!
2 cups light cream
1/8 cup sugar
4 oz. semi sweet chocolate
6 yolks
1/4 tsp. vanilla
pinch of salt
These are best made in proper Pot de Creme containers with lids. If other types of ramekins are used they must be covered tightly with tin foil. The surface of the custard must never be exposed throughout the bake.
Directions
- Place 6 yolks in bowl
- Place 1 1/2 cups light cream, pinch of salt and sugar in a heavy bottom sauce pan. Heat over medium heat until sugar is dissolved.
- Chop chocolate into small pieces. In a second heavy bottom pan place chocolate and 1/2 cup cream over low heat. Warm just to melt chocolate until the mixture is smooth. Add vanilla. Note: Avoid excessive heat. Do not cook chocolate. If you prefer, you can melt chocolate in a ban marie instead.
- Slowly add cream/sugar mixture to chocolate, lightly stir to maintain a even texture.
- Whisk a small amount of the hot chocolate mixture into the yolks. Add the yolk mixture back into the chocolate and stir over low heat until slightly thicker. Stir constantly.
- Strain chocolate mixture using a medium mesh strainer into a liquid measuring cup with a lip. Carefully pour into Pot de Creme containers (with lids) or foil covered ramekins. fill about 3/4 of the way full, making sure chocolate is not touching the surface of the lid or aluminum foil when covered.
- Bake in a water bath at 300 degrees until the custard is still very “jiggly” on top. Plus/Minus 30 minutes. It’s VERY important to remove the custard from the oven when the surface is still quite loose.
- Cooking time varies with size of containers and individual ovens. Do not over cook. It will continue to cook after removed from oven as well as set as they cool.
- Serve with a dollop of whipped cream on top
When baking you need to keep checking the consistency of the custard by removing the lids with tongs and tapping the side of the containers. The Pots de Creme is done when it has a loose jiggle. The whole idea with this dessert is to have it be really silky. You want it to be just thick enough to sit on a the spoon when you are eating it. The longer you bake it the harder the final product will be. the aim is a chocolat pot de creme that is silky, smooth and melts on your tongue. MMmmm!
