Chocolate Pots de Creme
makes: 10 servings
- 10 oz. (300 g) bittersweet or semisweet chocolate, chopped
- 1-1/2 cups cream
- 1-1/2 cups whole milk
- 4-1/2 tbsp sugar
- 1 espresso (or 1 tsp instant coffee powder - optional)
- 1 tsp salt
- 7 egg yolks
- 1 tbsp vanilla extract
- to garnish: your choice of fresh raspberries, chopped pistachios, whipped cream, shaved chocolate, etc.
- Preheat the oven to 350 F (175 C). Set 10 4- to 6-ounce ramekins or custard cups in a roasting pan or deep baking dish. Or split between two pans like I did, if you don't have a large enough pan to fit all the containers.
- Put the chocolate in a large heatproof bowl. In a medium saucepan, heat the half-and-half, sugar, instant espresso or coffee powder, if using, and salt until quite hot, stirring to dissolve the sugar. Pour the hot half-and-half mixture over the chocolate and whisk until the chocolate is completely melted and smooth. Let cool until tepid, then whisk in the egg yolks and the vanilla. (If the mixture looks at all grainy, whisk well or purée in a blender until smooth.)
- Transfer the custard mixture to a large measuring cup or pitcher and divide evenly among the ramekins.
- Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 35 minutes.
- Transfer the custards from the water bath to a wire rack and let cool.
- Serve slightly warm or at room temperature, garnished with small mounds of whipped cream, raspberries and chopped pistachios.
