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Dark chocolate Pots de Creme

The seductive classic French dessert - rich , decadent and silky smooth.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 100 grams dark chocolate , chopped
  • 240 ml or 1 cups cream (I used 25% fat)
  • 3 tablespoons granulated sugar
  • 1/2 tsp coffee
  • 3 egg yolks
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 180 C /350 F .
  • Heat the cream , sugar , coffee and salt until sugar dissolves and the mixture starts bubbling around the edges.
  • Pour over chopped chocolate and stir until the chocolate is melted completely.
  • Cool for 10 minutes then stir in the yolks and vanilla extraCt.
  • Divide the mixture into 4 ramekins or bowls. Place the ramekins in a larger baking pan , and fill the pan with hot water that reaches halfway up the ramekins.
  • Bake for 32-35 minutes. The edges of the custard will be set while the centre will be wobbly.
  • Cool the ramekins on a wire rack.

Notes

Step by step tutorial :
Also :
  • These can be refrigerated for up to 2 days.
  • The chocolate custard can be refrigerated for 2 days before baking , making this a great make ahead dessert.
  • I used Amul fresh cream and 64 % dark chocolate here. Compound chocolate can be used.
  • This recipe yields 4 servings of about 1/2 cup each. It can be doubled.
  • Adjust the sugar according to the sweetness of your chocolate .