Chocolate Pot de Crème
Ingredients
- 4 ounces semi-sweet chocolate finely chopped
- ¾ cup heavy whipping cream
- ¼ cup whole milk
- 3 tablespoons granulated sugar
- ⅛ teaspoon salt
- 3 large egg yolks
- ½ teaspoon vanilla extract
Instructions
- Begin by preheating your oven to 325°F.
- Place the finely chopped chocolate in a medium bowl and set it aside.
- In a small saucepan over medium heat, combine the heavy cream, whole milk, sugar, and salt. Cook until the mixture just begins to simmer, then remove from heat. Do not let it boil.
- In a separate bowl, whisk the egg yolks. Gradually whisk in about half of the hot cream mixture into the yolks to temper them. This step is crucial to ensure you don’t cook the yolks directly. Then, whisk the tempered yolks back into the saucepan with the remaining cream mixture.
- Pour the hot cream and yolk mixture over the chopped chocolate. Let it sit for a few seconds to melt the chocolate, then whisk until smooth and fully combined. Stir in the vanilla extract.
- To ensure a smooth custard, strain the mixture through a fine-mesh sieve into a large measuring cup or a bowl with a pouring spout.
- Place your two 4×4×2 inch ramekins in a deep baking dish. Divide the chocolate mixture evenly between the ramekins.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Carefully transfer the dish to the oven.
- Bake for about 25 to 30 minutes, or until the edges are set but the centers are still slightly wobbly. The cooking time might vary slightly based on the depth and material of your ramekins.
- Remove the ramekins from the water bath and cool to room temperature. Once cool, cover and refrigerate for at least 2 hours, or until fully set.
- Enjoy your Chocolate Pot de Crème as is, or garnish with whipped cream, a sprinkle of sea salt, or fresh berries for an added touch.
Video
@cooking4two Recipe ⤵️ or on cooking4two.com huge thanks to my husband @Los Necios for the Cooking4two GPT INGREDIENTS 4 ounces semi-sweet chocolate finely chopped ¾ cup heavy whipping cream ¼ cup whole milk 3 tablespoons granulated sugar ⅛ teaspoon salt 3 large egg yolks ½ teaspoon vanilla extract INSTRUCTIONS Begin by preheating your oven to 325°F. Place the finely chopped chocolate in a medium bowl and set it aside. In a small saucepan over medium heat, combine the heavy cream, whole milk, sugar, and salt. Cook until the mixture just begins to simmer, then remove from heat. Do not let it boil. In a separate bowl, whisk the egg yolks. Gradually whisk in about half of the hot cream mixture into the yolks to temper them. This step is crucial to ensure you don’t cook the yolks directly. Then, whisk the tempered yolks back into the saucepan with the remaining cream mixture. Pour the hot cream and yolk mixture over the chopped chocolate. Let it sit for a few seconds to melt the chocolate, then whisk until smooth and fully combined. Stir in the vanilla extract. To ensure a smooth custard, strain the mixture through a fine-mesh sieve into a large measuring cup or a bowl with a pouring spout. Place your two 4×4×2 inch ramekins in a deep baking dish. Divide the chocolate mixture evenly between the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Carefully transfer the dish to the oven. Bake for about 25 to 30 minutes, or until the edges are set but the centers are still slightly wobbly. The cooking time might vary slightly based on the depth and material of your ramekins. Remove the ramekins from the water bath and cool to room temperature. Once cool, cover and refrigerate for at least 2 hours, or until fully set. Enjoy your Chocolate Pot de Crème as is, or garnish with whipped cream, a sprinkle of sea salt, or fresh berries for an added touch. #AI #GPT #cooking4two #dessert4two #AIfood #aigenerated #chocolate #datenight #easy #simple #recipe
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