Pots de Crème

This silky dessert is a big step up from your basic pudding—it eats more like the center of a really good chocolate truffle.  

Pots de Crème
 
Ingredients
  • 1 (4-ounce) 70% cacao extra bittersweet chocolate baking bar (120 grams), finely chopped
  • ½ cup (92 grams) sugar
  • 3 cups half-and-half
  • 6 large egg yolks
  • 4 tablespoons (24 grams) unsweetened cocoa powder
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Chocolate Whipped Cream (recipe follows)
Instructions
  1. Preheat oven to 300°. Place chocolate and sugar in a medium glass bowl.
  2. In a small saucepan, bring half-and-half to a boil. Pour over chocolate, and let stand for 5 minutes. Whisk until smooth.
  3. In a medium bowl, whisk together egg yolks, cocoa, bourbon, vanilla, and salt. Whisk in melted chocolate mixture until smooth. Pour through a fine-mesh sieve into a glass measuring cup.
  4. Place 4 (4-ounce) custard cups or ramekins in a 13x9-inch baking pan. Add chocolate mixture evenly to each ramekin. Pour hot water in pan halfway up sides of ramekins, making sure not to get water in chocolate mixture.
  5. Bake until custard centers are slightly set, about 30 minutes. Carefully remove from water. Let cool completely; cover and refrigerate overnight. Serve with Chocolate Whipped Cream.

 
Chocolate Whipped Cream
 
Ingredients
  • ½ cup heavy whipping cream
  • 2 tablespoons (20 grams) confectioners’ sugar
  • 2 tablespoons (12 grams) unsweetened cocoa powder
Instructions
  1. In a medium bowl, whisk together all ingredients until fluffy. Serve immediately with Pots de Crème.

 
Chocolate Whipped Cream
 
Ingredients
  • ½ cup heavy whipping cream
  • 2 tablespoons (20 grams) confectioners’ sugar
  • 2 tablespoons (12 grams) unsweetened cocoa powder
Instructions
  1. In a medium bowl, whisk together all ingredients until fluffy. Serve immediately with Pots de Crème.

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