Chocolate Pots de Crème

35 mins
Serves 1
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Directions

  1. 1Cut six ounces of semi-sweet chocolate into small pieces using a serrated knife.
  2. 2Cut six ounces of semi-sweet chocolate into small pieces using a serrated knife.
  3. 3Cut six ounces of semi-sweet chocolate into small pieces using a serrated knife.
  4. 4Bring two and a half cups of heavy cream to a boil.
  5. 5Bring two and a half cups of heavy cream to a boil.
  6. 6Bring two and a half cups of heavy cream to a boil.
  7. 7Add 2 teaspoons of espresso powder and one teaspoon of vanilla extract to the boiling cream.
  8. 8Add 2 teaspoons of espresso powder and one teaspoon of vanilla extract to the boiling cream.
  9. 9Add 2 teaspoons of espresso powder and one teaspoon of vanilla extract to the boiling cream.
  10. 10Add the six ounces of semi-sweet chocolate to the hot cream and stir, then let it sit until the chocolate is completely softened.
  11. 11Add the six ounces of semi-sweet chocolate to the hot cream and stir, then let it sit until the chocolate is completely softened.
  12. 12Add the six ounces of semi-sweet chocolate to the hot cream and stir, then let it sit until the chocolate is completely softened.
  13. 13Separate four large egg yolks into a bowl.
  14. 14Separate four large egg yolks into a bowl.
  15. 15Separate four large egg yolks into a bowl.
  16. 16Break the egg yolks with a wire whisk.
  17. 17Break the egg yolks with a wire whisk.
  18. 18Break the egg yolks with a wire whisk.
  19. 19Add a fourth of a teaspoon of salt and four teaspoons of granulated sugar to the egg yolks.
  20. 20Add a fourth of a teaspoon of salt and four teaspoons of granulated sugar to the egg yolks.
  21. 21Add a fourth of a teaspoon of salt and four teaspoons of granulated sugar to the egg yolks.
  22. 22Whisk the chocolate mixture until completely melted.
  23. 23Whisk the chocolate mixture until completely melted.
  24. 24Whisk the chocolate mixture until completely melted.
  25. 25Temper the egg yolks by slowly pouring a little bit of the hot chocolate cream into them while whisking.
  26. 26Temper the egg yolks by slowly pouring a little bit of the hot chocolate cream into them while whisking.
  27. 27Temper the egg yolks by slowly pouring a little bit of the hot chocolate cream into them while whisking.
  28. 28Pour the custard mixture through a very fine sieve to remove any lumps.
  29. 29Pour the custard mixture through a very fine sieve to remove any lumps.
  30. 30Pour the custard mixture through a very fine sieve to remove any lumps.
  31. 31Place a terry towel in the bottom of a roasting pan.
  32. 32Place a terry towel in the bottom of a roasting pan.
  33. 33Place a terry towel in the bottom of a roasting pan.
  34. 34Arrange the oven-proof glass cups containing the custard mixture in the roasting pan.
  35. 35Arrange the oven-proof glass cups containing the custard mixture in the roasting pan.
  36. 36Arrange the oven-proof glass cups containing the custard mixture in the roasting pan.
  37. 37Pour boiling water into the roasting pan around the cups, creating a bain marie.
  38. 38Pour boiling water into the roasting pan around the cups, creating a bain marie.
  39. 39Pour boiling water into the roasting pan around the cups, creating a bain marie.
  40. 40Cover the top of each cup with a piece of parchment paper, if desired.
  41. 41Cover the top of each cup with a piece of parchment paper, if desired.
  42. 42Cover the top of each cup with a piece of parchment paper, if desired.
  43. 43Transfer the roasting pan into a 325-degree preheated oven.
  44. 44Transfer the roasting pan into a 325-degree preheated oven.
  45. 45Transfer the roasting pan into a 325-degree preheated oven.
  46. 46Bake for around 35 to 40 minutes.
  47. 47Bake for around 35 to 40 minutes.
  48. 48Bake for around 35 to 40 minutes.
  49. 49Once baked, remove the puddings from the oven and allow them to cool.
  50. 50Once baked, remove the puddings from the oven and allow them to cool.
  51. 51Once baked, remove the puddings from the oven and allow them to cool.
  52. 52Refrigerate the puddings for a couple of hours.
  53. 53Refrigerate the puddings for a couple of hours.
  54. 54Refrigerate the puddings for a couple of hours.
  55. 55Top with a spiral of whipped cream before serving.
  56. 56Top with a spiral of whipped cream before serving.
  57. 57Top with a spiral of whipped cream 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

serrated knifewire whiskbowlfine sieveoven-proof glass cupsroasting panterry towelparchment paperoven

Tips

  • Always use a serrated knife to cut chocolate into small pieces easily.
  • Use the best chocolate you can find, generally French or Belgian chocolate.
  • The fresher the eggs, the better.
  • Temper the egg yolks with the hot chocolate cream slowly to avoid cooking them.
  • Strain the custard mixture through a very fine sieve to get out any possible lumps and make a gossamer pudding.
  • Place a terry towel at the bottom of the roasting pan to keep the cups from shaking in the oven.
  • Cover the custards with parchment paper before baking if desired.
  • Refrigerate the puddings for a couple of hours before serving.
Chocolate Pots de Crème | Clip Recipe