Chocolate pots de crème are a sumptuous affair. The smooth, creamy custard is rich but not sweet. This is a simple recipe that makes elegant individual servings. This dessert is more sophisticated than an old-fashioned chocolate pudding and can be served either warm or cold. I left the pots de crème unadorned, but you can always top them with some unsweetened whipped cream as a finishing touch.
Recipe Source: Tartine
Yields 8 servings
6 oz bittersweet chocolate, coarsely chopped
2 3/4 cups heavy cream
3 tbsp. sugar
8 egg yolks
1) Preheat the oven to 350F.
2) Choose a baking pan large enough to accommodate 8 ramekins without touching (ramekins that hold 3/4 cup each). Set the ramekins on the counter. Make a water bath by pouring water into the pan until it reaches halfway up the sides (the water should reach 3/4 of the way up the sides once the ramekins are in the pan). Place the pan in the oven while it is heating.
3) Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Remove the bowl from the heat.
4) In a small saucepan, combine the cream, sugar and salt, and heat to just under a boil.
5) In the bowl of a stand mixer fitted with a whisk, mix the egg yolks.
6) When the cream mixture is ready, remove it from the heat and slowly pour it over the chocolate, whisking until incorporated.
7) Slowly pour the chocolate-cream mixture into the egg yolks, whisking until incorporated.
8) Pour the mixture through a fine-mesh sieve into a large measuring cup or pitcher.
9) Pour the mixture into the 8 ramekins.
10) Pull out the oven rack with the water bath and add the ramekins to the pan.
11) Bake for 20 to 25 minutes, the center of the custard will still be a bit wobbly while the outside will look set.
12) Transfer the water bath to a wire rack and remove the ramekins from the pan. Let cool. The custard will continue to cook and set up as they cool.