Pots de Crème 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 – dark 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.