This chocolate pots de creme recipe will hit the spot for any true chocolate lover! It's everything that makes a sinful dessert. Just top it off with some whipped cream or fresh fruit, and you've got yourself a restaurant-worthy chocolate dessert!
Cuisine Dessert, vegetarian
Keyword Chocolate Pots de Creme, easy chocolate dessert
pinch of saltI learned from the lovely Ina Garten that a touch of salt really brings out the flavour in chocolate.
Preheat your oven to 150 celsius (300 farenheit) and place 4 to 6 ramekins (depending on the serving size you want) into a roasting pan.
Place the milk, cream and vanilla extract into a saucepan and bring to a boil over a medium heat. Remove from the heat and stir in the chopped chocolate and stir until smooth. You might like to use a whisk here to ensure a smooth consistency. Set aside.
In an electric mixer fitted with a whisk attachment whisk the egg yolks, salt and sugar together. The egg yolks should not be foamy, all you are aiming to do is combine the egg yolks, sugar and salt.
With the mixer still running slowly pour in the chocolate, milk and cream mixture and mix until combined. Strain through a fine mesh sieve into a jug. A jug will make it easier to pour the mixture into the ramekins.
Pour the mixture into the ramekins. Fill the roasting pan with hot tap water until it comes halfway up the side of the ramekins.
Cover the tray with foil and bake for 45 to 50 minutes or until the custard is lightly set but jiggles when moved. Chill for at least 3 hours before serving.