This dessert was shockingly easy to make and crazy delicious. It hits those perfect creamy, deep chocolate, not-too-sweet dessert-y notes perfectly.
Make no mistake, this is not a low-calorie healthy dessert. It might be the complete polar opposite! However, I am a firm believer in an occasional indulgence and my husband was in a chocolate mousse/custard mood so I went for it.
Chocolate Pots De Creme. Perfect little dishes of chilled chocolate egg custard topped with fresh whipped cream...yum!
Chocolate Pots De Creme
- 9 oz. semi-sweet chocolate
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 6 large egg yolks
- 5 tbsp. granulated sugar (add 1 more tbsp. if you like your chocolate a little sweeter)
- 1/4 tsp. kosher salt
- 1 tbsp. powdered sugar
1. Roughly chop the chocolate into smaller pieces and place it in a blender. Whisk the milk, 1 cup of the cream, egg yolks, granulated sugar and salt in a heavy-bottomed saucepan over medium heat.
2. Cook, over medium, stirring constantly with a heatproof spatula until the mixture is thick enough to coat the spatula and almost boil (8-10 minutes at the most). Immediately pour the cream mixture into the blender, over the chocolate. Cover and hold the lid on the blender with a thick kitchen towel. Blend until completely smooth, scraping down the sides as needed.
3. Divide the chocolate mixture among ramekins or small cups and refrigerate until set - at least 2 hours. Whip the remaining cream and powdered sugar with a mixer until soft peaks form. Top the chilled pots de creme with the cream and serve cold.
I can't wait to bust these out at our next dinner party...it's going to be incredible!