Description
Rich, velvety chocolate and silky smooth custard combine in this elegant French dessert. Perfect for a special occasion!
Ingredients
Units
Scale
- 1 1/2 cups (355 ml) whole milk
- 1 1/2 cups (355 ml) heavy cream
- 2/3 cups (133 g) sugar
- 6 ounces (170 g) dark Valrhona chocolate
- 6 egg yolks
- 1/4 cups (24 g) Dutch-processed cocoa powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Heat the Milk and Cream: In a medium-sized saucepan, combine the whole milk, heavy cream, sugar, and chopped dark chocolate. Place the saucepan over medium-low heat and whisk constantly until the chocolate is fully melted, the sugar is dissolved, and the mixture comes to a gentle simmer.
- Prepare the Egg Yolk Mixture: Combine the egg yolks, sifted cocoa powder, cinnamon, vanilla extract, and salt in a large mixing bowl. Whisk together until smooth.
- Temper the Egg Yolks: Slowly pour about 1/4 cup of the hot chocolate cream into the egg yolk mixture while whisking constantly. Repeat this process two or three more times until the yolk mixture is warm and loose.
- Combine the Mixtures: Gradually pour the remaining hot chocolate cream into the egg yolk mixture while whisking constantly. Ensure that the mixture is fully incorporated and smooth.
- Strain the Custard: Pass the custard mixture through a fine mesh strainer into another bowl or a pitcher.
- Prepare the Ramekins: Preheat your oven to 325°F (160°C). Arrange eight ramekins on a baking sheet. Fill each ramekin about 3/4 full with the custard mixture.
- Bake the Custards: Place the baking sheet on the middle rack of your oven. Carefully pour hot water into the baking sheet, filling it as full as possible without spilling. Bake for 35-40 minutes, or until the custards are set with a uniform jiggle throughout.
- Cool and Chill: Carefully remove the ramekins from the water bath using tongs. Let the custards cool at room temperature for about 20 minutes. Once cooled, transfer them to the refrigerator and chill for at least 3-4 hours, or overnight, until fully set and chilled.
- Serve: Top each pot de crème with fresh raspberries and a dollop of freshly whipped cream. Serve and enjoy.
Notes
- For a richer flavor, use high-quality Valrhona chocolate with a higher percentage of cacao.
- To prevent curdling, temper the egg yolks gradually and whisk constantly while adding the hot cream.
- Store leftover pots de crème in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven-Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 300
- Sugar: 30
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
- Cholesterol: 150