Name: Chocolate Pots de Creme recipe by Sonia Shringarpure at BetterButter
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 4 oz/115 gm chocolate pieces (dark or bittersweet preferable); 1 tsp cocoa powder; 1- 3/4 cups whole milk; 1 cup full cream; 2 large eggs; 3 egg yolks; 1/4 cup packed brown sugar; A pinch of salt; 1/4 cup brewed espresso; 1 tsp vanilla extract; Water bath; Whipped cream and Chocolate shavings to garnish

ABOUT Chocolate Pots de Creme RECIPE

Pots de creme or pot-au-creme translates from French to English as “pot of cream”. Pots de Creme refers to both the custard dessert as well as the small pots this dessert is served in. Technically the pots de creme is a lightly set, baked custard usually vanilla flavored but many variations including chocolate is also made.

Ingredients Serving: 8

4 oz/115 gm chocolate pieces (dark or bittersweet preferable)
1 tsp cocoa powder
1- 3/4 cups whole milk
1 cup full cream
2 large eggs
3 egg yolks
1/4 cup packed brown sugar
A pinch of salt
1/4 cup brewed espresso
1 tsp vanilla extract
Water bath
Whipped cream and Chocolate shavings to garnish

Instructions

Preheat the oven to 325 Degrees F or 162 Degrees C. Also boil enough water for the water bath.
Heat milk and cream in a saucepan till it's bubbling on medium heat while stirring at intervals.
Beat the eggs and yolks in a big bowl. Add sugar and salt, whisk till it's smooth.
In another bowl, combine the chocolate and cocoa powder together. Once the milk is bubbling lightly, turn off the gas. Pour enough milk to cover the chocolate. Whisk till a smooth texture of chocolate is seen.
Pour the remaining milk in the egg mixture slowly while whisking continuously. Combine chocolate with the egg mixture till its homogeneous. Add in espresso, vanilla and whisk it again. Discard any foam on the surface of the mixture.
Pour boiling hot water in a baking pan with high edges (water bath). Pour the chocolate mixture in an ovenproof small ramekins/ muffin tins/ cups (almost 3/4 cup).
Cover the cups/ramekins loosely with the foil and place it carefully in the oven.
Bake for 30-40 minutes or till a toothpick when inserted comes out clean.
Cool at room temperature and cover with a cling film, then refrigerate to chill for at least 3 hours before serving.
Add a dollop of whipped cream and chocolate shavings as a garnish.

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