Chocolate Pots de Crème

Desserts

Feb 20

The beginning of my 5 part chocolate series before I give up all things chocolate for Lent, starting Wednesday, 2/22! For those who do not know, in Catholicism and Christianity, Lent is the period of time that begins on Ash Wednesday and finishes on Easter Sunday. Lent lasts 40 days, not including Sundays. Typically, Catholics and Christians will give up something that is difficult for them (i.e. coffee, alcohol, social media) or do something that will benefit them and/or their community. Kicking things off with a bang, these French pots de crème are rich and perfectly decadent. The only difficulty with making these is waiting for them to set in the fridge! Ideal for date night or even “just because.” A beautiful start to the (short) end of my chocolate era.

Ingredients

1 cup heavy cream

1/4 cup + 2 tbsp whole milk

2.5 oz bittersweet or semisweet chocolate, roughly chopped

3 egg yolks

2 tbsp + 2 tsp sugar

3 6oz ramekins

Instructions

Preheat oven to 325°F (about 163°C).
Bring the heavy cream and milk to a simmer in a saucepan over medium heat.
Remove from heat once simmering and add the chocolate to the milk and cream mixture. Whisk until the chocolate is melted and mixture is smooth.
Whisk the egg yolks and sugar together in a bowl. Whisking constantly, slowly pour in the hot cream mixture into the yolk mixture. Continue whisking the custard until it is all combined. Strain the custard into a clean bowl and allow to cool for about 8-10 minutes.
Once cooled, divide the custard into your ramekins and cover each with foil. Place the ramekins in a large baking dish and pour in hot water until it comes about halfway up the sides of the ramekins.
Move the baking dish with the ramekins to the preheated oven and bake until the custards are set but still slightly jiggly in the centers when gently shaken, about 50-60 minutes.
Transfer the ramekins to a wire rack, remove foils, and allow to cool. Chill custards until cold in the fridge, about 3 hours. Top with chocolate shavings and Maldon sea salt, if desired.
*Note: You can make these up to 2 days ahead of when you need them. They are a perfect and elegant entertaining dessert! Cover and keep chilled until ready to eat.