Chocolate Pots de Crème
A classic French Chocolate Pots de Crème recipe yields thick, silky, and deeply chocolaty custards.
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Instructions
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Preheat oven to 325 F. Arrange six 4-ounce ramekins in a 9x13-inch baking dish and place a fine mesh strainer over a 3-cup measuring cup.
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In a saucepan, simmer heavy cream and espresso powder for about 10 minutes, whisking occasionally.
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Remove from heat, add chopped chocolate, let sit for one minute, then whisk until smooth.
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Whisk egg yolks, sugar, and salt in a separate bowl.
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Gradually temper the egg mixture by slowly whisking in about one-third of the hot chocolate-cream mixture.
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Pour the tempered egg mixture back into the saucepan with the remaining chocolate-cream and whisk to combine.
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Strain the custard into the measuring cup to remove lumps.
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Fill each ramekin with about 3 1/2 ounces of custard, leaving 1/4-inch headspace.
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Place the baking dish in the oven, then pour hot water into the dish to reach halfway up the ramekins. Cover loosely with foil.
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Bake for 35-45 minutes until edges are set and center is jiggly (170 F internal). Let ramekins cool in the water bath for 15 minutes.
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Remove ramekins from the bath and cool on a rack for 30 minutes.
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Cover and refrigerate for about 3 hours until chilled and set.
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Serve topped with whipped cream or crème fraîche.