Description
Rich chocolate pots de creme from France delight dessert enthusiasts with intense cocoa flavors. Silky smooth custards promise pure indulgence for chocolate lovers seeking elegant French culinary pleasure.
Ingredients
Scale
- 1 ½ cups (360 mL) heavy cream
- ½ cup (120 mL) whole milk
- 4 oz (113 g) dark chocolate (70% or higher), finely chopped
- 3 large egg yolks
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp espresso powder (optional, enhances chocolate flavor)
- Whipped cream
- Chocolate shavings or cocoa powder
Instructions
- Preparation: Preheat oven to 325F (163C) and position ramekins within a deep baking pan.
- Infusion: Gently heat cream, milk, and espresso powder in a saucepan until steam emerges, avoiding boiling.
- Chocolate Integration: Remove from heat and fold chopped chocolate into the warm liquid, stirring until achieving a seamless, lustrous consistency.
- Egg Mixture: Vigorously whisk egg yolks with sugar, salt, and vanilla extract until transforming into a pale, luxurious cream.
- Tempering: Gradually introduce warm chocolate liquid into egg mixture, continuously whisking to prevent thermal shock and maintain smooth texture.
- Refinement: Strain the entire mixture through a fine-mesh sieve to eliminate potential lumps and ensure silken perfection.
- Water Bath Technique: Pour hot water into the baking pan, reaching midway up ramekin sides, creating a gentle cooking environment.
- Baking Process: Transfer pan to oven and bake 30-35 minutes, monitoring for set edges with a subtle central tremor indicating ideal custard consistency.
- Cooling Strategy: Remove from oven and allow desserts to cool completely at room temperature, then refrigerate 4-6 hours or overnight to enhance flavor complexity.
- Presentation: Before serving, garnish with delicate whipped cream and elegant chocolate shavings for visual and gustatory appeal.
Notes
- Temper Chocolate Carefully: Ensure gradual heat integration when melting chocolate to prevent seizing or burning, maintaining a smooth, glossy texture.
- Prevent Egg Curdling: Slowly pour warm chocolate mixture into egg yolks while continuously whisking to create a silky, uniform custard without scrambling.
- Master Water Bath Technique: Use hot water that reaches halfway up ramekin sides, creating gentle, even heating for perfect custard consistency.
- Chill for Optimal Texture: Refrigerate for minimum 4 hours or overnight to allow flavors to develop and achieve a rich, creamy dessert structure.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 180 mg