Cook and Scale
Chocolate Pots de Creme
6 servings · 55 min total
Deeply dark, baked chocolate custards with a texture like velvet, cool and intense straight from the pot. A little goes a long, indulgent way.
Ingredients
- 3 dl heavy cream
- 2 dl milk
- 180 g dark chocolate, chopped
- 5 egg yolk
- 60 g white sugar
- 1 tsp vanilla extract
- 1 pinch salt
Contains: Milk, Egg, Soy
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the chocolate cream — Heat the oven to 150C. Warm the cream and milk until steaming, then pour over the chopped chocolate and whisk until smooth.
- 2.
Whisk the custard base — Whisk the yolks with the sugar, vanilla, and salt, then slowly whisk in the warm chocolate cream. Strain the mixture to keep it silky.
- 3.
Bake in a water bath — Divide among six ramekins set in a roasting tin, pour hot water halfway up the sides, and bake for about 35 minutes until just set with a slight wobble.
- 4.
Chill until set — Cool, then chill for at least 3 hours until firm and rich. Serve cold, straight from the ramekin.