55mFrench Chocolate Pots de Creme
A French-style chocolate custard dessert with a smooth, spoonable texture and deep semisweet chocolate flavor. This alcohol-free version uses common grocery-store ingredients and a gentle water bath for classic custard results.
- Energy
- 502 calories per serving
- Protein
- 7.6 g per serving
- Carbs
- 33.3 g per serving
- Fat
- 39.1 g per serving
- Sodium
- 147 mg per serving
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Cook this recipe
- semisweet chocolate chips-6 oz
- hot water-4 cups
- heavy cream-2 cups
- whole milk-0.5 cups
- large eggs-5 each
- granulated sugar-0.25 cups
- vanilla extract-1 tsp
- fine salt-0.13 tsp
Preheat the oven to 325°F and place six 4-ounce ramekins in a 9x13-inch baking dish. Separate the eggs, placing the yolks in a medium mixing bowl and saving the whites for another use.
Wash hands and any surfaces that contact raw egg to reduce cross-contamination risk.
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and fine salt. Heat over medium, whisking often, until the sugar dissolves and the mixture is steaming with small bubbles at the edges.
Remove the pan from the heat, add the semisweet chocolate chips, and let stand for 2 minutes. Whisk until the chocolate is fully melted and smooth.
Whisk the egg yolks with the vanilla extract. Slowly drizzle about 1 cup of the warm chocolate cream into the yolks while whisking constantly, then whisk the tempered yolk mixture back into the saucepan until evenly combined.
Pour the custard through a fine-mesh strainer into a clean bowl. Divide it evenly among the ramekins, then place the baking dish on the oven rack and carefully pour in hot water halfway up the ramekin sides.
Add hot water only after the baking dish is on the oven rack to reduce scalding spill risk.
Loosely cover the baking dish with foil and bake for 28 to 35 minutes, until the edges are set and the centers have a gentle jiggle. The custards should reach 160°F in the center for proper egg custard safety.
Use oven mitts around the hot oven, baking dish, ramekins, and water bath.
Check that the custards reach 160°F in the center for egg custard safety.
Carefully remove the ramekins from the water bath and let them cool at room temperature for 30 minutes. Cover and chill until cold and fully set, at least 3 hours.
Use oven mitts or tongs when removing ramekins from the hot water bath.
Refrigerate the custards within 2 hours of baking and keep covered until serving.
Serve the French Chocolate Pots de Creme chilled, with a smooth custard texture and a glossy chocolate finish.
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