Chocolate Pots de Crème

40 mins
Serves 1
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Directions

  1. 1Chop six ounces of semi-sweet chocolate using a serrated knife.
  2. 2Chop six ounces of semi-sweet chocolate using a serrated knife.
  3. 3Chop six ounces of semi-sweet chocolate using a serrated knife.
  4. 4Bring two and a half cups of heavy cream to a boil, then add two teaspoons of espresso powder and one teaspoon of vanilla extract.
  5. 5Bring two and a half cups of heavy cream to a boil, then add two teaspoons of espresso powder and one teaspoon of vanilla extract.
  6. 6Bring two and a half cups of heavy cream to a boil, then add two teaspoons of espresso powder and one teaspoon of vanilla extract.
  7. 7Add the chopped chocolate to the cream mixture and let it sit until the chocolate is completely softened.
  8. 8Add the chopped chocolate to the cream mixture and let it sit until the chocolate is completely softened.
  9. 9Add the chopped chocolate to the cream mixture and let it sit until the chocolate is completely softened.
  10. 10In a bowl, separate four large egg yolks.
  11. 11In a bowl, separate four large egg yolks.
  12. 12In a bowl, separate four large egg yolks.
  13. 13Add a quarter of a teaspoon of salt and four teaspoons of granulated sugar to the egg yolks.
  14. 14Add a quarter of a teaspoon of salt and four teaspoons of granulated sugar to the egg yolks.
  15. 15Add a quarter of a teaspoon of salt and four teaspoons of granulated sugar to the egg yolks.
  16. 16Whisk the egg yolks, salt, and sugar together.
  17. 17Whisk the egg yolks, salt, and sugar together.
  18. 18Whisk the egg yolks, salt, and sugar together.
  19. 19Temper the egg yolks by slowly pouring the hot chocolate cream into them while whisking.
  20. 20Temper the egg yolks by slowly pouring the hot chocolate cream into them while whisking.
  21. 21Temper the egg yolks by slowly pouring the hot chocolate cream into them while whisking.
  22. 22Strain the mixture through a fine sieve.
  23. 23Strain the mixture through a fine sieve.
  24. 24Strain the mixture through a fine sieve.
  25. 25Pour the strained mixture into oven-proof glass cups and place the cups on a terry towel in a roasting pan.
  26. 26Pour the strained mixture into oven-proof glass cups and place the cups on a terry towel in a roasting pan.
  27. 27Pour the strained mixture into oven-proof glass cups and place the cups on a terry towel in a roasting pan.
  28. 28Pour boiling water into the roasting pan around the cups.
  29. 29Pour boiling water into the roasting pan around the cups.
  30. 30Pour boiling water into the roasting pan around the cups.
  31. 31Cover with parchment paper and transfer the pan to a preheated 325°F oven for 35 to 40 minutes.
  32. 32Cover with parchment paper and transfer the pan to a preheated 325°F oven for 35 to 40 minutes.
  33. 33Cover with parchment paper and transfer the pan to a preheated 325°F oven for 35 to 40 minutes.
  34. 34Once the puddings are out of the oven and cooled, top with whipped cream.
  35. 35Once the puddings are out of the oven and cooled, top with whipped cream.
  36. 36Once the puddings are out of the oven and cooled, top with whipped cream.
  37. 37Cool the puddings and refrigerate for a couple hours before serving.
  38. 38Cool the puddings and refrigerate for a couple hours before serving.
  39. 39Cool the puddings and refrigerate for a couple hours before serving.

Ingredients

  • 6 ounces semi-sweet chocolate
  • 6 ounces semi-sweet chocolate
  • 6 ounces semi-sweet chocolate
  • 2.5 cups heavy cream
  • 2.5 cups heavy cream
  • 2.5 cups heavy cream
  • 2 teaspoons espresso powder
  • 2 teaspoons espresso powder
  • 2 teaspoons espresso powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 4 large egg yolks
  • 4 large egg yolks
  • 4 large egg yolks
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 4 teaspoons granulated sugar
  • 4 teaspoons granulated sugar
  • 4 teaspoons granulated sugar
  • whipped cream
  • whipped cream
  • whipped cream

Equipment

cutting boardserrated knifesaucepanwhiskglass bowlssieveoven proof glass cupsroasting panparchment paperpiping bag

Tips

  • Use a serrated knife to cut the chocolate.
  • Use French or Belgian semi-sweet chocolate.
  • Ensure the chocolate is softened before adding it to the cream.
Chocolate Pots de Crème | Clip Recipe