Pots de Cr̬me are baked custards most often made with egg yolks, heavy cream and a small amount of sugar. They are thicker and denser in texture than pudding, far richer in flavor and incredibly silky. For an intense chocolate experience this version uses two types of chocolate Рdark chocolate bars and cocoa powder.
To make them, half and half is heated with chocolate and then whisked into an egg yolk and sugar mixture. They are slowly baked in individual ramekins on low heat in a bain marie/water bath, then chilled.
They are elegant enough for a special occasion but easy enough to make any time. I love them because without being overly sweet/loaded with sugar they manage to satisfy all my dessert and chocolate cravings.
Ingredients
Instructions
- Preheat oven to 325 degrees F.
- Warm half and half, sugar, and chocolate in a saucepan over medium heat until chocolate is completely melted and the milk just starts to simmer, whisking often.
- Meanwhile, in a medium sized mixing bowl whisk yolks, sifted cocoa powder, cinnamon or vanilla and a pinch of salt together.
- For a smoother, silkier finish strain the chocolate milk through a wire strainer. Add the warm chocolate milk a tablespoon at a time, to start, in order to temper the eggs, whisk constantly, then add the rest in a steady stream and continue to whisk until well combined. Allow to sit for five minutes. Whisk again and divide mixture among six (3 ounce) oven-safe ramekins. Cover each one with aluminum foil.
- Add the molds to a large baking pan making sure there is space between each one. Put the pan in the oven and then carefully pour hot water in the pan until it reaches halfway up the sides of the ramekins.
- Bake 35 minutes. Custard should be set in the middle but still a little jiggly. Bake longer if needed, checking every 5 minutes. When cooked remove ramekins from pan to cool, then refrigerate. Serve chilled with whip cream and chocolate garnish.
Notes
http://www.cinnamonspiceandeverythingnice.com/double-chocolate-pots-de-creme-baked-custard/
YUM!!! I think that I even have all the ingredients on hand right now. I may have to whip these up this weekend
Double chocolate is one of my top favorite treats and your pot de creme looks so silky. love the presentation. thanks for sharing Reeni, hope you'll have a wonderful weekend
I am literally drooling over all my keyboard. What an amazing looking dessert dear. I would love to have that right now
I was hooked on the "double".
It is difficult to resist to petits pots de crème in general, but if they are "double-chocolate" it is impossible! your decoration is sooo cute!