Enjoy this awesome chocolate petits pots de crème recipe from Kara and Marni Powers.
By Kara and Marni Powers
Chocolate Petits Pots de Crème
- Total Time: 1 hour
- Yield: 2 1x
Description
Enjoy this awesome chocolate petits pots de crème recipe from Kara and Marni Powers.
Ingredients
Scale
- 6 ramekins or small jars
- 2 large eggs plus 1 egg yolk
- 1/3 c blond cane sugar (we used granulated)
- 2 c whole milk
- 1 t vanilla
- 2/3 c dark chocolate chips
- 2 t unsweetened cocoa powder, plus more for dusting
- 1 t espresso powder
- Fresh whipped cream
Instructions
- Preheat oven at 320 degrees Fahrenheit.
- In a pot over medium, bring the milk and vanilla to a low boil. Remove from heat.
- Simultaneously on a separate burner, melt the chocolate, cocoa powder and espresso powder in a double-boiler. Whisk the chocolate mixture into the hot milk until well combined.
- In a bowl, beat the eggs, egg yolk and sugar until well blended. Continue to whisk and gradually pour in the hot chocolate mixture until combined.
- Ladle the chocolate custard into the 6 small ramekins or jars. Make sure to remove the foam that might have formed on top with a spoon. Place the vessels on a baking pan surrounded by hot water, so that they are half immersed.
- Place the tray in the oven and bake for 30-35 minutes until they jiggle slightly. Remove the ramekins and let them cool slightly. Lay plastic wrap on top and place in the refrigerator for at least 3 hours to cool completely. Serve with a dollop of fresh whipped cream and dusting of cocoa powder.
- Prep Time: 20 mins
- Cook Time: 40 mins
