Learn how to make an easy chocolate pot de creme recipe!
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BETH’S CHOCOLATE POT DE CREME RECIPE
Makes 5 (in 4 ounce ramekins)
INGREDIENTS:
2 cups (480ml) heavy cream
½ cup (120 ml) whole milk
5 oz (141 g) bittersweet chocolate, roughly chopped
5 egg yolks
¼ cup (50 g) of sugar
1 (5 ml) tsp vanilla
METHOD:
Preheat oven to 300F (148C) degrees.
Combine heavy cream and milk and heat until simmering. Add the chocolate and whisk until melted. Allow to cool slightly.
Combine the eggs yolks, sugar and vanilla. Slowly add the chocolate mixture, whisking until combined. Strain through a fine mesh strainer. Transfer to a pyrex pitcher, and pour about ¾ of the way up, into (5) ½ cup (4 0z/120 ml) ramekins.
Place ramekins in a roasting pan, and place in the oven. Fill roasting pan with hot water until it reaches half way up the ramekins.
Bake for 30-35 mins until custards are set. Top with a dollop of homemade whipped cream, and chocolate shavings.
Homemade Whipped Cream
1 cup (240 ml) heavy cream
1 tbsp (6 g) powdered sugar
1 tsp (5 ml) vanilla extract
METHOD:
Combine all ingredients in a bowl and whip with an electric mixer until soft peaks form.
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View Comments (33)
Beth, this was to die for. I made it last night and put it in the refrigerator for 5 hours, it was really rich. so i left it in the refrigerator overnight and had it today. it was soooo good and wasn't as rich. can you please give me the vanilla recipe? thanks!
I had made this yesterday and refrigerated overnight. It came out very nicely!! It wasn't too sweet but chocolaty and very creamy!! Yummy! Thank you, Beth!
Nicely done video. Question,,,the ingredients are similar to chocolate mousse does it taste close?
Can i grate the chocolate??
so cute and romantic , love it ....
we are making this for valentine's day thanks
Beth you are the best!!!!!!
Do i have to let the chocolate mixture cool down before adding it to the egg yolks? Thanks in advance!
this was good stuff. i made it and came out nice! thanks beth! :) i'll post a pic on your fb page to see!! :)
And the ingredient is it 5 or 4 egg yolks and is it only sets if put the custard in the fridge overnight