Dark Chocolate Pots de Créme
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Dark Chocolate Pots De Créme
Every year at Thanksgiving we have our staples: turkey, stuffing, gravy and pots de créme. Yes, you read that correctly, we serve a delicious chocolate custard alongside of our turkey. My husband has a thing for pudding and since my grandmother would have a heart attack if I served pudding at Thanksgiving, this is the perfect alternative—everyone is happy!
The trick with these custards is to not over bake them. You over bake them and they’re basically ruined. If you’re going to make them, make sure you can periodically check on them. I like to prepare these either the night before while I’m brining the turkey or first thing in the morning before the chaos begins.
We like them best with a little dollop of whipped cream with shaved chocolate or festive sprinkles. (For a special dinner, add a little peppermint extract to your whipped cream!)
- 1 cup whole milk
- 3/4 cup heavy cream
- 4 ounces dark chocolate, coarsely chopped
- 4 egg yolks
- 2 tablespoons sugar
In a small saucepan, heat the milk and cream over medium-low heat until simmering. Add the chopped chocolate and stir until it is melted. In another bowl, whisk together the egg yolks and the sugar until just blended. Gradually whisk the yolks into the chocolate mixture until well blended and smooth. Pour through a fine-mesh sieve into a pitcher.
Divide the chocolate mixture among six 1/2- inch cup ramekins. Place the cups in a baking pan and carefully pour hot water into the pan to reach halfway up the sides of the cups. Bake until the custards are just set but still slightly jiggly in the center, about 25 minutes.
Carefully remove the custards from the water bath and transfer to a wire rack. Let them cool to room temperature prior to covering with plastic wrap pressed directly onto the surface to prevent skin from forming. Refrigerate until completely chilled, about 3 hours or overnight.
Serve with a glass of port and a dollop of whipped cream.
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