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Chocolate Pots de Crème

In terms of pure luxury, not much can top these delicious single servings of creamy, chocolatey custard. Pots de crème are the perfect make-ahead desserts because the baked and covered custards can hang out in your refrigerator up to 3 days. When you’re ready, simply garnish them with a cloud of softly whipped cream and a fresh raspberry for a special occasion or dinner party. Make these kosher for Passover by substituting vanilla sugar or the scraped seeds from one vanilla bean for the extract.

Prep Time — 3 hours
Cook Time — 33 min
Servings — 7
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Ingredients

8 ounces bittersweet chocolate wafers

1 teaspoon instant espresso powder

¼ teaspoon salt

1¾ cups heavy whipping cream

½ cup whole milk

6 large egg yolks

¼ cup sugar

1 teaspoon vanilla extract

½ cup whipped cream

7 raspberries

Tools

whisk

measuring cups

measuring spoons

spatula

liquid measuring cup

pot

rectangular baking pan

tongs

strainer

foil

2 medium bowls

June Oven

ladle

cooling rack

plastic wrap

7 small ramekins

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 325ºF on the Bake cook mode using the button below.

June Oven

Start the chocolate base

Put the chocolate, espresso powder and salt in a medium bowl.

8 ounces bittersweet chocolate wafers

1 teaspoon instant espresso powder

¼ teaspoon salt

medium bowl

measuring spoons

Heat the cream and milk

Combine the cream and milk in a medium pot set over medium heat. Heat until it starts to simmer.

1¾ cups heavy whipping cream

½ cup whole milk

pot

liquid measuring cup

Finish the chocolate base

When the cream and milk begin to simmer, remove the pot from the heat and pour the mixture over the chocolate. Whisk until smooth.

whisk

Combine the eggs and sugar

In another medium bowl, whisk the egg yolks and sugar until combined.

6 large egg yolks

¼ cup sugar

medium bowl

measuring cups

Temper the egg yolks

While constantly whisking the egg yolks, gradually add ladlefuls off the melted chocolate mixture to the yolks, ensuring each addition is well-blended before adding more. This prevents the mixture from curdling.

ladle

Whisk in the vanilla

Whisk in the vanilla extract.

1 teaspoon vanilla extract

Strain the custard

Set a fine-mesh strainer over a large liquid measuring cup or spouted bowl. Strain the custard into the cup or bowl. You should have about 3½ cups. Discard any solids.

strainer

Fill the ramekins

Place 7 ramekins in a rectangular roasting pan or baking dish. Divide the custard between the ramekins, about ¼ cup per ramekin.

7 small ramekins

rectangular baking pan

Set up the hot water bath

Add hot water to the baking dish until it reaches halfway up the ramekins’ sides. Cover the whole pan or dish with foil.

hot water

foil

Bake the pots de crème

Carefully transfer the pan or dish to the middle shelf of the June Oven. Bake the custards 33 minutes, until they are set around the edges but still slightly soft and jiggly when you nudge them. If necessary, follow directions on your June Oven to keep cooking.

Cool

Carefully remove the pan or dish from the June Oven. Remove the foil, working slowly to avoid steam burns. Let the pots sit in the bath until the ramekins are cool enough to handle, at least 5 minutes. With tongs, carefully remove the pots from the bath and place them on a cooling rack. Cool completely before covering each pot tightly with plastic wrap. Refrigerate until cold, at least 3 hours and up to 3 days.

tongs

cooling rack

plastic wrap

Serve

Garnish each pot de crème with whipped cream and raspberries, if using. Serve cold.

½ cup whipped cream

7 raspberries

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