A Fancy French Delicacy Made Simple (Chocolate Pot De Creme)

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This chocolate pot de crème recipe is perfect for beginners! It's so smooth and creamy, thanks to my simple, carefully tested technique. Recipe: https://sugarspunrun.com/chocolate-pot-de-creme-recipe/ Ingredients 8 oz 60% chocolate, finely chopped (see note) (226g) 2 cups heavy cream (475ml) ⅔ cup whole milk (160ml) ¼ teaspoon salt 6 large egg yolks ⅓ cup granulated sugar (70g) ½ teaspoon vanilla extract Whipped Cream (optional) ¾ cup heavy cream (cold) (177ml) ¼ cup powdered sugar (30g) ½ teaspoon vanilla extract Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Roasting pan (Affiliate Link): https://amzn.to/3lTxyhc Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Medium saucepan (Affiliate Link): https://amzn.to/31UNJBy Fine mesh strainer (Affiliate Link): https://amzn.to/2mKKygA 6 (8 oz) ramekins (Affiliate Link): https://amzn.to/3S44Xrt Instructions 00:00 Introduction 00:18 Preheat oven to 325F (160C). 00:43 Place finely chopped chocolate in a large heatproof bowl and microwave in 20-second intervals, stirring in between, until completely melted and smooth. Set aside. 02:25 In a medium saucepan, combine heavy cream, whole milk, and salt. Heat over medium-low heat until steaming. 03:39 Remove from heat and, very slowly, while whisking, gradually pour into the melted chocolate, whisking until smooth. 06:18 Meanwhile, in a separate dish, combine eggs and sugar and whisk gently until well combined (try not to incorporate too much air or whisk too vigorously, as this could make your pot de crème rise and fall in the oven). 08:16 While whisking the eggs, slowly drizzle the chocolate mixture into the egg mixture until combined. 09:05 Stir in vanilla extract. 09:18 Pour through a fine mesh strainer into a bowl or large measuring cup, then pour evenly into ramekins (each ramekin will need a little less than ⅔ cup of the mixture). 10:48 Place ramekins in roasting pan then carefully pour water around the ramekins, filling ⅔ up the sides. 11:19 Transfer roasting pan to center rack of oven and bake for 35-40 minutes, until mixture is just set on the edges. It should be a bit jiggly in the center if jostled but should not slosh in the ramekin like liquid. (if using a thermometer, an instant read thermometer inserted in the center of the custard should read 160F/73C) 12:06 Carefully remove roasting pan from the oven and allow ramekins to cool in the water for about 15 minutes. 12:40 Once slightly cooled, use tongs or a towel to carefully remove from the water and allow to cool completely on a cooling rack at room temperature for 30-60 minutes. 13:13 Cover each ramekin with plastic wrap and refrigerate at least 2-3 hours, until completely chilled. 13:30 To serve: Remove from refrigerator and allow to sit at room temperature for about 15 minutes to soften slightly (if served straight from the refrigerator, you may notice a mildly grainy texture). While they soften, prepare whipped cream, if using. 13:45 Whipped Cream: Combine heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to beat on high speed until thick and fluffy. Dollop evenly over pot de crème before serving. If desired, garnish with chocolate shavings or fresh fruit before serving. Notes Chocolate Semisweet chocolate could be used but will yield a sweeter end result. I like to stick to chocolate between 60-70% cacao for best , most balanced taste. Use quality baking chocolate bars – chocolate chips are not ideal. Storing Store ramekins tightly covered in the refrigerator for up to 5 days. To freeze, once they have cooled completely wrap tightly with plastic wrap and then aluminum foil and place in an airtight container. Freeze for up to 1 month. To serve, thaw overnight in the refrigerator before serving. Facebook: https://www.facebook.com/Sugarspunrun/ Instagram: https://www.instagram.com/sugarspun_sam Pinterest: https://www.pinterest.com/sugarspunrun Email List: https://sugarspunrun.com/subscribe/