chocolate pot de crÈme

How To Make chocolate pot de crÈme

• 1

  Preheat the oven to 300ºF. In a large bowl, add chopped chocolate and set aside.
• 2

  In a large mixing bowl, add egg yolks, sugar and salt. Whisk until smooth and nicely mixed; set aside.
• 3

  In a saucepan, add heavy cream and set the heat on medium – don’t let it simmer. As soon as steam comes up and small bubbles form around the edges of the pot, remove from the heat.
• 4

  Slowly temper the egg mixture by adding a small amount of hot heavy cream at a time, whisking constantly. After a few ladles, pour the rest of the cream in and whisk until well incorporated.
• 5

  Place a fine sieve over the chocolate bowl and pour the custard through it; discard any cooked eggs.
• 6

  Add pure vanilla extract but if adding liqueur instead, dismiss the vanilla. Let it sit, undisturbed, for 1 minute.
• 7

  Whisk the mixture until the chocolate is all melted.
• 8

  Fill 6 ramekins ¾’s full with the chocolate mixture before placing them on a small baking dish lined with a clean dish cloth or silicone mat.
• 9

  Pour boiling water in the baking dish half way up and transfer to the preheated oven. Bake for 22 to 25 minutes or until the mixture is still jiggling a bit.
• 10

  Remove from the heat and carefully transfer the ramekins to a baking sheet lined with a silicone mat; let it cool at room temperature before chilling in the fridge until set, about 4 hours.
• 11

  Serve with a dollop of whipped cream and garnish with berries.
• 12

  To view this delicious, rich & scrumptious dessert on YouTube, click on this link >>> https://youtu.be/lnKeXZNOi5c
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