These pots de crème are ridiculously easy and ridiculously good. Don’t despair if you don’t have eight 4-ounce ramekins; you can use a variety of teacups, prep bowls, or even canning jars of any size. You can also make these a few days ahead of time if you like. Just be sure to wrap them tightly in plastic and remove any particularly stinky items from the refrigerator (chocolate is prone to absorbing neighboring odors).
Recipe information
Yield
MAKES 8
Ingredients
6
2
3
1
6
9
1
Need to make a substitution?
Preparation
Step 1
Put the chocolate in a medium heatproof bowl and set aside.
Step 2
Combine the cream, half-and-half, salt, and 3 tablespoons of the sugar in a medium saucepan and put over medium-high heat. Cook, stirring occasionally, just until it starts to approach a simmer, about 4 minutes—you’ll know it’s ready when small bubbles appear around the edge of the pan. Remove from the heat.
Step 3
Combine the egg yolks and the remaining 3 tablespoons sugar in a medium bowl, and whisk until combined and smooth. Whisking the eggs constantly, slowly pour in about 1 cup of the milk mixture. Then pour the yolk mixture into the pan, whisking constantly until smooth.
Step 4
Put the pan over medium-high heat and cook, stirring constantly with a heatproof rubber spatula, until the mixture is thick and about the consistency of a pureed soup, 2 to 3 minutes.
Step 5
Pour the cream mixture over the chopped chocolate and let stand for 3 to 5 minutes. Then slowly and gently stir with a whisk—try not to incorporate any air. When smooth, add the vanilla extract and stir again to blend. Pour the mixture through a fine strainer into a large-lipped measuring cup.
Step 6
Divide evenly into eight 4-ounce cups or ramekins and refrigerate, uncovered. After 2 hours, cover with plastic wrap and refrigerate for at least 4 hours longer.
Step 7
To serve, let the ramekins come to room temperature (about 30 minutes) and then top with the whipped cream and shaved chocolate.
NOTE
Step 8
The type of chocolate you use has a significant impact on the flavor and texture of this luscious dessert. With bittersweet chocolate (60 to 65 percent cacao), the pots will be intensely chocolaty and almost truffle-like; using semisweet chocolate (around 52 percent cacao) yields a sweeter, mellower, more pudding-like treat.