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Cook's Illustrated Chocolate Pots De Crème Recipe

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Chocolate pots de crème recipe Eat Your Books
Chocolate pots de crème recipe Eat Your Books from www.eatyourbooks.com

Description

Chocolate Pots de Crème is a French-style custard dessert. It's rich, creamy, and packs a punch of chocolate flavor. It's a classic dessert that's perfect for any special occasion or just because. The Cook's Illustrated version of this classic French dessert is made with bittersweet chocolate and cream and is topped off with a dollop of lightly sweetened whipped cream. It's an easy-to-make, yet impressive-looking dessert that will have your guests asking for seconds.

Prep Time

This recipe has a quick prep time of 10 minutes. You'll need to melt the chocolate, heat the cream, and mix up the custard. After that, all that's left is to pour the custard into the ramekins and chill them in the fridge for at least two hours.

Cook Time

This recipe requires no cooking time. All that's needed is to chill the custard in the fridge for at least two hours.

Ingredients

  • 6 ounces bittersweet chocolate, chopped
  • 1 1/2 cups heavy cream
  • 3 large egg yolks
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon table salt
  • Whipped cream, for serving

Instructions

  1. Place the chopped chocolate in a medium bowl.
  2. In a medium saucepan, heat the cream over medium heat until it just comes to a simmer. Remove from the heat and pour the hot cream over the chopped chocolate. Let stand for 5 minutes, then whisk until the chocolate is completely melted and the mixture is smooth.
  3. In a separate bowl, whisk together the egg yolks, sugar, vanilla, and salt until light and fluffy. Slowly whisk in the melted chocolate mixture until fully incorporated.
  4. Divide the custard among 6 (6-ounce) ramekins. Place the ramekins into a large baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins. Cover the baking dish loosely with aluminum foil and bake in a preheated 325°F oven for 25 minutes, or until the custards are just set (they will still jiggle slightly in the center).
  5. Remove the baking dish from the oven and carefully remove the ramekins from the water bath. Cool to room temperature, then refrigerate for at least 2 hours before serving.
  6. Top with a dollop of lightly sweetened whipped cream, if desired.

Equipment

  • Medium bowl
  • Medium saucepan
  • Whisk
  • 6 (6-ounce) ramekins
  • Large baking dish
  • Aluminum foil

Notes

This recipe can be made ahead of time and stored in the refrigerator for up to three days. If making ahead of time, do not top with whipped cream until ready to serve.

Nutrition: Per Serving

Calories: 466; Total Fat: 33.5g; Saturated Fat: 19.8g; Trans Fat: 0.3g; Cholesterol: 159.9mg; Sodium: 50.5mg; Carbohydrates: 35.2g; Fiber: 1.5g; Sugar: 27.6g; Protein: 7.1g.

Recipe Tips

For best results, use the best quality chocolate you can find. Bittersweet or semi-sweet chocolate is best for this recipe. You can also use a combination of half bittersweet and half semi-sweet chocolate for a more complex flavor.

If the custards are still jiggly when you remove them from the oven, do not worry. They will firm up as they cool. Just be sure not to overbake them as they will become tough and dry.

For an extra-special touch, try topping the custards with a sprinkle of sea salt or a few shavings of chocolate.


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