Dark Chocolate Pots de Crème Dark Chocolate Pots de Crème

Dark Chocolate Pots de Crème | Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Maya Visnyei

Gently whisking the hot chocolate mixture into the egg mixture—known as tempering—will result in a smooth custard and not a curdled mess.

  • Prep time 10 minutes
  • Total time 4 hours & 30 minutes
  • Portion size 6 servings

Ingredients

  • 1 1/2 cup whipping cream (35%)
  • 1 cup 2% milk
  • 2 cinnamon sticks , halved
  • 170 g dark chocolate , finely chopped (about 6 oz)
  • 6 large egg yolks
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon vanilla
  • chocolate shavings (optional)

Method

Line roasting pan with tea towel; place six 6-oz ramekins inside pan. In medium saucepan, bring cream, milk and cinnamon sticks almost to boil over heat. Remove from heat; cover and let stand for 20 minutes. 

Meanwhile, place chocolate in heatproof bowl. In separate bowl, whisk together egg yolks, brown sugar and vanilla. Set aside.

Preheat oven to 325°F. Remove and discard cinnamon sticks from cream mixture; return pan to medium heat just until bubbles form around edge. Pour over chocolate; let stand, without stirring, for 1 minute. Whisk until smooth. Gradually pour chocolate mixture into egg mixture, whisking constantly; strain through fine-mesh sieve into large liquid measure. 

Pour chocolate custard mixture evenly into ramekins. Pour enough boiling water into roasting pan to come 1 inch up sides; cover with foil. 

Bake until edges are set yet centres are still slightly jiggly, 30 to 40 minutes. Transfer ramekins to rack; let cool completely. Cover with plastic wrap; refrigerate until set, about 3 hours. Top with chocolate shavings (if using). 

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 53 mg
  • Sugars 25 g
  • Protein 7 g
  • Calories 485
  • Total fat 38 g
  • Potassium 299 mg
  • Cholesterol 274 mg
  • Saturated fat 21 g
  • Total carbohydrate 31 g
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Dark Chocolate Pots de Crème

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