Chocolate Pots de Créme
    Servings Prep Time
    6people 30minutes
    Cook Time Passive Time
    40minutes 3+hours
    Servings Prep Time
    6people 30minutes
    Cook Time Passive Time
    40minutes 3+hours
    Ingredients
    Instructions
    1. Preheat oven to 325°F.
    2. Combine cream and milk in a medium saucepan and bring to a simmer over medium heat. Remove from heat and stir in chocolate. Allow chocolate to sit for a few minutes and then stir until chocolate has melted and the mixture is smooth.
    3. In a medium bowl whisk together egg yolks and sugar. Whisk in an approximate 1/4 cup of the chocolate mixture until combined, repeat with another 1/4 cup and then slowly whisk in the remaining hot mixture. Whisk in espresso powder and salt.
    4. Strain through a fine-mesh sieve and allow to sit for 10 minutes, then skim off any foam on the surface.
    5. Pour evenly among six 3/4 cup ramekins. Arrange ramekins in a 9″x13″ baking pan and add enough boiling water to come up the ramekins halfway. Cover entire pan with foil and bake on centre rack for approximately 40 minutes until the edges are set but centers still jiggle when shaken.
    6. Remove from oven and remove custards from pan. Allow to rest for 10-20 minutes and then chill until cold, about 3 hours.
    7. Serve with fresh raspberries and lightly sweetened whipped cream.
    Recipe Notes

    -If you do not use boiling water to start with the cooking time will be longer.

    -You can also use good quality semi-sweet chocolate, however bittersweet results in a richer custard.

    -Do not skip the straining as it ensures a smooth custard.

    -Can be made up to 2 days in advance, covered and chilled.

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