Chocolate Pots de Crème
Silky, deeply chocolatey baked custards served in small ramekins with a dollop of whipped cream. An elegant make-ahead dessert that takes just a handful of ingredients.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 6
The water bath keeps the custards gentle and silky, so don’t skip it. Pull them from the oven while the centers still wobble; they firm up as they chill. Check that your chocolate is a plain bittersweet bar with no added flavorings.
Method
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Heat the oven to 325°F (160°C). Set six 4-ounce ramekins in a deep baking dish and put the kettle on to boil.
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Warm the cream and milk in a saucepan until steaming at the edges, then pour over the chopped chocolate. Let sit , then whisk until smooth.
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Whisk the egg yolks, sugar and salt in a large bowl until pale. Slowly whisk in the warm chocolate mixture, then stir in the vanilla.
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Strain the custard into a pitcher and divide evenly among the ramekins.
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Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for , until the edges are set and the centers still jiggle slightly.
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Lift the ramekins out and cool for , then chill for at least .
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Top with whipped cream and shaved chocolate before serving.
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