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Pots de Crème au Chocolat

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Level: Easy

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Description

The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.

In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.

Ingredients

  • ½ pounds Dark Chocolate Chips (or Chopped Dark Chocolate)
  • 1 cup Milk
  • 3 whole Egg Yolks
  • ½ Tablespoons White Sugar

Preparation

You will also need:

1. A double boiler or homemade bain-marie made out of a pot partially filled with water and a heatproof bowl that will fit in the rim of the pot without touching its bottom.
2. A mixing bowl.
3. An electric mixer, standing or hand.
4. Six ovenproof lidded ceramic ‘pots’, holding 1/2 cup of liquid when filled to the brim or 6 ramekins with the same capacity.
5. Aluminum foil to cover the ramekins if they are used instead of the ‘pots’.
6. A baking pan and some water.

Making the dessert:

1. Preheat the oven to 350 F.
2. Place the chocolate and milk in the top of the double boiler or homemade bain-marie and heat them over simmering water, stirring and continuing until the chocolate is completely melted into the milk. Set the mixture aside.
3. In the mixing bowl, beat the egg yolks and sugar until they thicken and the color of the yolks lightens.
4. Beat the hot chocolate mixture into the eggs until thoroughly combined.
5. Divide the mixture among the ‘pots’ or ramekins. Fill the ‘pots’ about 2/3 full. For ‘pots’ of the size described in the recipe, this will be about 1/3 cup in each ‘pot’. (Fill ramekins in the same way: 2/3 full or about 1/3 cup of mixture in each.) If the ‘pots’ are over-filled, some of the cream will spill out as the dessert bakes. This is no great tragedy. If this happens you can just wipe off any over-flow before serving.
6. Place the lids on the ‘pots’ or, if using ramekins, cover each with a piece of aluminum foil. Place the ‘pots’ or ramekins in a baking pan and add water to reach three fourths of the way up the sides of the ‘pots’ or ramekins.
7. Bake them for 30 minutes or until just firm. If using slightly larger ‘pots’ or ramekins, a few more minutes of baking time may be needed. Remove the dish from the oven and set the ‘pots’ on a rack to cool.
8. Uncover the desserts to cool and serve at room temperature. (Replace the lids on the ‘pots’ before serving. They look so pretty this way and, as someone once delightedly observed, “They look like something Mrs. Tiggy-Winkle might serve to her guests.” (Anyone unacquainted with Mrs. Tiggy-Winkle may view her portrait and read a brief biography through the related link.

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