Chocolate Pots de Crème
When you're looking for a decadent dessert with an elegant nod, turn to the rich and creamy custard-based dessert, Chocolate Pots de Crème.
Our choice of a sparkling wine to pair with these pots de crème? Semi-sweet bubblies like spumante or moscato d'asti.
Preheat oven to 325°.
Warm cream, half-and-half, sugar, and chocolate in a saucepan over medium heat, stirring occasionally, until steam rises and chocolate is melted.
Whisk together yolks, egg, cocoa powder, and salt together in a bowl. Add warm chocolate mixture in a slow stream, whisking constantly. Stir in vanilla and strain mixture into a measuring cup with a pour spout. Spoon off any foam. Divide mixture among six 3-oz. pot de crème molds or oven-safe ramekins.
Cover each mold tightly with lid or foil. Arrange molds in a baking dish, being careful not to let molds touch each other or sides of dish. Transfer dish to oven; add hot water to reach about halfway up outside of molds.
Bake pots de crème 35 minutes, then check for doneness. Custard should be just set but still quiver like gelatin. If necessary, bake another 3–5 minutes. When custards are set, remove them from water bath and cool 30 minutes at room temperature; chill until completely cold, preferably overnight.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 14g 70%
Cholesterol 201mg 67%
Sodium 50mg 2%
Carbs 20g 6%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.