Chocolate Petits Pots de Crème

Enjoy this awesome chocolate petits pots de crème recipe from Kara and Marni Powers.
By Kara and Marni Powers

Chocolate Petits Pots de Crème

Chocolate Petits Pots de Crème
 
Prep Time
Cook Time
Total Time
 
Enjoy this awesome chocolate petits pots de crème recipe from Kara and Marni Powers.
Author:
Recipe Type: Dessert
Serves: 2
Ingredients
  • 6 ramekins or small jars
  • 2 large eggs plus 1 egg yolk
  • ⅓ c blond cane sugar (we used granulated)
  • 2 c whole milk
  • 1 t vanilla
  • ⅔ c dark chocolate chips
  • 2 t unsweetened cocoa powder, plus more for dusting
  • 1 t espresso powder
  • Fresh whipped cream
Instructions
  1. Preheat oven at 320 degrees Fahrenheit.
  2. In a pot over medium, bring the milk and vanilla to a low boil. Remove from heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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