This is the first recipe that I've ever posted on the Newlyweds Next Door (shows what a cook I am!), but since the "Chocolate Pots de Creme" were such a huge hit at our dinner party and are pretty easy to make, I had to share the recipe with you all. And it's also "Dessert Week" on Kelly's Korner!
These Chocolate Pots de Creme are perfect for a small dinner party because everyone get their own little dessert cup!
1/2 cup whole milk
3/4 cup heavy cream
3 oz bittersweet chocolate
3 large egg yolks
Whipped cream for serving
Deep baking dish
Large glass measuring cup
Preheat oven to 300 degrees. Heat the milk and cream in a medium saucepan over medium heat until you see small bubbles start to form along the sides of the pan. Add the chocolate; stir to melt the chocolate. Set the mixture aside to cool slightly.
In a bowl, gently combine the egg yolks and sugar with a wooden spoon until the sugar is dissolved. Do not create too many bubbles as you mix. Slowly pour the chocolate mixture into the egg yolk mixture, stirring constantly. Poor through a fine-mesh sieve into a large glass measuring cup. Spoon off any foam from the surface.
Arrange six 1/2 ramekins or custard cups in a deep baking dish or pan. Divide the chocolate mixture evenly among the ramekins. Fill the pan with water to reach about halfway up the sides of the ramekins and cover loosely with foil to prevent a skin from forming on the creams. Bake until the cream are just firm at the edges but still tremble in center when shaken, about 30 minutes.
Remove the pan from the oven and carefully remove the ramekins from the water. Allow to cool completely before covering and refrigerating for at least 2 hours or overnight to set. Serve chilled with a dollop of whipped cream. Add chocolate shavings, if desired.
Recipe is from the William-Sonoma Bride and Groom Cookbook.
Image from Cooks Illustrated.
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