chocolate pots de crème (for father's day)
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 5-8
 
Ingredients
  • 13 ounces (369 grams) semi-sweet chocolate, finely chopped
  • 1 cup milk
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 5 large egg yolks
  • ¼ to ½ cup heavy cream, to whip
  • orange zest, about 1 to 2 teaspoons
Instructions
  1. Put the chocolate in a large heatproof bowl.
  2. In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. In a medium heatproof bowl, whisk the egg yolks. Gradually whisk in half of the hot cream to temper (Important! Don't rush this or you'll end up with scrambled eggs!)
  3. Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 2 to 4 minutes. Don't overcook.
  4. Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.
  5. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.
  6. Before serving, let the pots de crème stand at room temperature for 15 minutes. Whip ¼ to ½ cup heavy cream to medium peaks (I actually did stiff peaks for the texture). Add orange zest to lightly scent the cream. Dollop on top of each pot de crème.
  7. Make Ahead: The pots de crème can be refrigerated for up to 3 days, waiting to garnish when just ready to serve.
Notes
* The original recipe said to pour into eight 4-ounce ramekins. I used five 6-ounce ramekins.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/chocolate-pots-de-creme/