Pots (pronounced “po” in French) de creme au chocolat. 5 ingredients. sexy. simple. SO GOOD.
I was craving this. I needed my chocolate fix to be cured! And this was it. Ever since I had this dessert as a birthday treat last month @Bar La Grassa I knew I had to make it.
We forget sometimes the most simple things can be so astoundingly good. In these tiny little jars are eggs, sugar, good chocolate (60% cacao+), heavy cream, and milk. You typically fill the chocolate goodies in little white ramekins. But for convenience sake I made these in half pint mason jars I got at Target. Genius right, now these little chocolate pots can travel! (muahahah, little chocolate pots take over the world).
Moving on, don’t be afraid to cook these bad boys bain marie (water bath) style. It was easy. No fail I promise. I used a kettle with hot water and then poured the hot water in the pan with the little mason jars all set to go. Easy.
This was my first attempt (hurrah!) and much better executed than my previous ombre cake experience. I am completely satisfied and proud of myself (inner happiness). yay!
I found this recipe through the New Year Times,
1 1/2 cup milk
1 cup heavy cream
2/3 cup semisweet or bittersweet chocolate, chopped into small pieces
2 whole eggs, plus 2 additional egg yolks
4 tablespoons granulated sugar
Dash of salt
Crème chantilly (whipped cream flavored with vanilla) or plain whipped cream for finishing (optional – but a must have)
Chocolate shavings for finishing (optional).
1. Preheat oven to 250 degrees.
2. Boil the milk and cream in a saucepan over medium heat. Add the chopped chocolate and stir until chocolate is melted.
3. In a heatproof bowl, whisk together the egg, egg yolk, sugar and salt.
4. Very slowly add the milk mixture to the egg mixture, whisking constantly. Strain through a fine sieve.
5. Remove any foam from the surface by skimming it off with a ladle, or place a paper towel on the surface — the foam will come away with the towel.
6. Pour the crème into the ramekins. Place the ramekins in baking pan, and fill with water halfway up the ramekins. Cover the pan with foil or a sheet pan and bake until the custard jiggles just slightly in the center or a paring knife inserted in the center comes out clean, about 35 to 40 minutes. (You can store the ramekins, covered, in the refrigerator for up to 2 days or serve warm.)
7. Pipe a rosette of crème chantilly or whipped cream on top of each pot de crème.
8. Top the rosette with a chocolate shaving or a candied violet.
Yield: 6 servings.
Also, I found this funny video by The Chew about making pots de creme au chocolat. Enjoy!