Romantic Chocolate Pots de Crème
Chocolate custard baked in little oven proof pots, or ramekins. The perfect make-ahead dessert for a Valentine's Day dinner party.
- 2 1/2 cups heavy cream or, substitute half-and-half
- 1/3 cup sugar
- 5 ounces bittersweet chocolate chopped into small-ish pieces
- 5 egg yolks from large eggs
Preheat the oven to 325°F, and arrange six (6-ounce) ramekins in a roasting pan.
Stir the cream and sugar together in a heavy saucepan. Over medium-low heat, bring the mixture just to a simmer. Remove the pan from the heat, add the chopped chocolate, and whisk until the chocolate melts and the mixture looks smooth -- about 1 minute.
In a large bowl, whisk the egg yolks until they turn pale and thick -- about 2 minutes. Whisking constantly, gradually add the hot cream mixture to the yolks.
Divide the chocolate cream among the ramekins. Then add boiling water to the roasting pan to reach half way up the sides of the ramekins. Bake in the preheated oven until the custard is set -- it should just jiggle in the center when shaken -- about 40 minutes.
Transfer the ramekins to a wire rack, and let them cool for 1 hour. Then cover with cling film, and refrigerate for 2 hours or for up to 2 days. Serve as is, or top with a dollop of Creme Fraiche and a sprinkling of chocolate shavings.
Calories: 570kcal | Carbohydrates: 27g | Protein: 6g | Fat: 50g | Saturated Fat: 29g | Cholesterol: 300mg | Sodium: 47mg | Potassium: 225mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1686IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg