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Recipe: Chocolate Pot de Crème

Photo courtesy of Fig & Olive

This decadent custard recipe made with dark chocolate comes courtesy of Fig & Olive. There's enough to serve a large dinner party, but if you don't feel like sharing, they store well, so have one for yourself every night for the week. Enjoy!

Chocolate Pot de Crème
Serves 10

2 cups heavy cream
1.5 cups milk
4 tablespoons granulated sugar
3 egg yolks
11 ounces of dark chocolate (at least 64%)

Vanilla Cream topping
1 cup Heavy Cream
1 Tablespoon of Confectioners' Sugar
1 Vanilla Bean

For the chocolate pots: Bring heavy cream and milk to a light boil, being cautious not to scorch. (If you have a candy thermometer, it should be about 190 degrees.)

In a separate bowl whisk sugar into the yolks. Slowly temper yolks and add to milk/cream mixture. Mix in chocolate and bring entire mixture to 165 degrees.

For the vanilla cream: In a mixing bowl whip cream, vanilla, and sugar together until soft peak.

Portion chocolate mixture into 10 cups or ramekins and chill overnight. When ready to serve, top with vanilla cream.


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