Chocolate Pots de Crème
Ingredients
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8 ounces bittersweet chocolate wafers
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1 teaspoon instant espresso powder
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¼ teaspoon salt
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1¾ cups heavy whipping cream
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½ cup whole milk
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6 large egg yolks
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¼ cup sugar
Tools
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tongs
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strainer
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whisk
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measuring cups
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measuring spoons
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spatula
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liquid measuring cup
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pot
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rectangular baking pan
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foil
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2 medium bowls
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ladle
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cooling rack
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plastic wrap
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June Oven
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7 small ramekins
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Preferences
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