Hey friends, I hope you are all having a good time, if you are on vacation, take it easy, if you’re not there yet, today’s recipe will make you a little more relaxed and a lot happier once you taste it. It’s called Chocolate Pots de Creme, which translates to: best chocolate dessert ever made.
Am I kidding? I dunno, prove me wrong.
Chocolate Pot de Creme:
If you have ever made a creme brulee before, you will find this dessert to be very similar in technique to making a creme a brulee. In fact, in my opinion, this is just a creme brûlée with ganache. So, it’s just as easy to make as a creme brulee can be.
Why this the best chocolate dessert? I like my chocolate desserts to be very decadent and to have an intense chocolate flavour. That’s why I always use dark chocolate. For me, it’s all about finding that balance between bitter and sweet.
Also, I find that dark chocolate satisfies my cravings a whole lot faster than milk chocolate does. If I was to guess why, I would say it’s probably because its very rich in minerals and does not have as much sugar (a.k.a crack).
This is why I find this dessert to be a lot more delightful than a mousse. The latter contains a lot more air, while a Chocolate Pot de Creme is more velvety and intense. Another big plus, is this can be made a day in advance (will keep in your fridge for 3-4 days), and is a lot less intimidating than a chocolate mousse.
Recently I have been recording a lot more videos for you guys to watch the process of how things are made in our kitchen. To be very honest with you, it has been a huge learning experience, things are getting better and better, but there is still a long way to go. I hope you guys will enjoy this one, and if you have any more questions for me, you can leave a comment below.
As always, if you like this recipe, please share it on your social media for more people to enjoy it.
Chocolate Pots de Creme
- 1 1/4 Cups of whole milk
- 1 2/3 Cups of heavy whipping cream 35%
- 240 grams of dark chocolate chips.
- 1/4 Cup brown sugar
- 5 egg yolks
- optional 4 Tbsp whipped cream to garnish
- Preheat your oven at 250F with the rack placed in the middle.
- In a sauce pan, whisk the cream, milk and brown sugar and bring to a boil over medium heat. Pour your hot mixture over your chocolate chips and mix until completely dissolved.
- Add your egg yolks, one at a time, while continuously whisking. (This will ensure that your egg yolks don’t turn into a scramble)
- Divide the mixture on 6 ramekins and place them in a large high-sided baking dish. Add enough cold water to the baking dish (not to the mixture) so that it comes halfway up the sides of the ramekins.
- Bake for 1 hours, or until the custards jiggle slightly in the center when you shake them. Allow them to completely cool down and move to your fridge to completely chill for at least 2 hours.