Chocolate Pots de Creme

Ingredients

• 2 cups Heavy Cream
• 1/2 cup Whole Milk
• 6 oz Bittersweet Chocolate (70% cacao) (finely chopped)
• 4 Egg Yolks
• 1/4 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Sea Salt
• 2 tablespoons Strong Brewed Coffee (optional)
• Whipped Cream (for garnish)
• Chocolate Shavings (for garnish)

Instructions

1. 1

   Preheat oven to 325°F (160°C). Prepare a baking dish by placing a kitchen towel at the bottom. Have 4 ramekins ready.

2. 2

   In a medium saucepan, combine heavy cream and whole milk. Heat over medium heat until just simmering, stirring occasionally to prevent scorching.

3. 3

   Remove the saucepan from the heat. Add the chopped chocolate and let it sit for 1 minute to soften. Whisk until smooth and the chocolate is completely melted.

4. 4

   In a separate bowl, whisk together egg yolks and sugar until pale and slightly thickened.

5. 5

   Slowly drizzle the hot chocolate mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.

6. 6

   Stir in the vanilla extract, sea salt, and optional coffee. Strain the mixture through a fine-mesh sieve into a pitcher to remove any lumps.

7. 7

   Pour the chocolate mixture evenly into the prepared ramekins.

8. 8

   Carefully place the ramekins in the prepared baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins (creating a water bath).

9. 9

   Bake for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.

10. 10

    Remove the ramekins from the water bath and let them cool completely at room temperature. Then, cover with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.

11. 11

    Before serving, garnish with whipped cream and chocolate shavings.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.