French
Chocolate Pots de Crème
Small baked chocolate custards with an exceptionally smooth, spoon-coating texture and a clean bittersweet finish. Gentle water-bath heat, straining, and an exact endpoint prevent bubbles, graininess,
6 servings · 25 minutes prep · 35 minutes cook
Ingredients
Custard
- 5 ounces (142 g) bittersweet chocolate, 60% to 70% cacao, finely chopped
- 1 1/2 cups (360 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 5 large egg yolks
- 1/4 cup (50 g) granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder, optional
Finish
- Lightly whipped cream, optional
- Bittersweet chocolate shavings, shaved, optional
Directions
Make the custard
- Heat the oven to 300°F (150°C). Set six 4-ounce (120 ml) ramekins in a deep roasting pan and bring a large saucepan of water to a boil.
- Put chocolate in a heatproof bowl. Heat cream and milk until steaming and small bubbles gather at the edge; do not boil. Pour over chocolate, wait 1 minute, then whisk smooth.
- Whisk yolks, sugar, salt, vanilla, and espresso powder gently until blended, avoiding foam. Slowly whisk in the warm chocolate mixture.
- Strain through a fine-mesh sieve into a pitcher. Rest 3 minutes and skim bubbles. Divide among ramekins.
Bake and chill
- Put the roasting pan in the oven. Pour hot water around the ramekins to reach halfway up their sides. Cover the pan loosely with foil.
- Bake 28 to 35 minutes, until the edges are set but the centers still wobble as one unit; the centers should register 170°F to 175°F (77°C to 79°C).
- Remove ramekins from the bath. Cool 20 minutes, cover, and refrigerate at least 4 hours. Let stand 10 minutes before serving; garnish if desired.
