EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME, A CLASSIC FRENCH DESSERT
This extra-bittersweet chocolate pots de crème is rich, creamy and totally decadent. This is a classic French recipe I consider a true essential.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Step 1 Preheat the oven to 300 degrees F. In a heavy saucepan, bring cream and milk to a boil. Remove from heat Step 2 Whisk in chopped chocolate until smooth. Step 3 In a large bowl, whisk together the yolks, sugar, and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl. Step 4 Divide mixture among 5 small ramekins. Set filled cups in a large roasting pan that has been positioned on the center rack of the oven. Add hot tap water to the pan, halfway up sides of cups. Cover the pan with foil Step 5 Use a fork to prick holes in foil. Step 6 Bake until edges are lightly set (lifting the foil to check) but center is still jiggly-it will set as it cools-30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with creme fraiche or whipped cream.
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