Pots de Crème recipe

Thanks Katie for the wonderful food at our All-Hands meeting.  Many asked for the recipe for the yummy treat - here it is.

Chocolate Pots de Crème

Cook’s Illustrated

This is my favorite chocolate dessert.  You do not have to use ramekins.  You can play with the depth of the chocolate - for our Relief Society gathering I used 6 oz.  60% Ghirardelli chocolate.

SERVES 8

We prefer pots de creme made with 60 percent cocoa bittersweet chocolate (our favorite brands are Ghirardelli, Callebaut, Valrhona, and El Rey), but 70 percent bittersweet chocolate can also be used. If using a 70 percent bittersweet chocolate (we like Lindt, El Rey, and Valrhona), reduce the amount of chocolate to 8 ounces. Covered tightly with plastic wrap, the pots de creme will keep for up to 3 days in the refrigerator, but the whipped cream must be made just before serving.

INGREDIENTS

• Pots de Crème  
• 10 ounces bittersweet chocolate (see note above), chopped fine
• 5 large egg yolks
• 5 tablespoons sugar
• ¼ teaspoon table salt
• 1 ½ cups heavy cream
• ¾ cup half-and-half
• 1 tablespoon vanilla extract

• Whipped Cream  
• ½ cup heavy cream (cold)
• 2 teaspoons sugar
• ½ teaspoon vanilla extract

INSTRUCTIONS

1. FOR THE POTS DE CRÈME: Place chocolate in medium heatproof bowl; set fine-mesh strainer over bowl and set aside.
2. Whisk yolks, sugar, and salt in medium bowl until combined; whisk in heavy cream and half-and-half. Transfer mixture to medium saucepan. Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard registers 175 to 180 degrees on instant-read thermometer, 8 to 12 minutes.  Do not let custard overcook or simmer.
3. Immediately pour custard through strainer over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk gently until smooth, then whisk in vanilla. Divide mixture evenly among eight 5-ounce ramekins. Gently tap ramekins against counter to remove air bubbles.
4. Cool pots de crème to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours. Before serving, let pots de crème stand at room temperature 20 to 30 minutes.
5. WHIPPED CREAM: Using hand mixer or standing mixer fitted with whisk attachment, beat cream, sugar, and vanilla until soft peaks form.
6. Dollop each pot de crème with about 2 tablespoons whipped cream; garnish with chocolate shavings, if using. Serve.