This recipe appears in:Chocoholic: Chocolate Pot de Creme
70% cacao chocolate, yolks, and a bit of heavy cream add up to one heck of a deep, dark, sinfully decadent baked chocolate custard.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
- 8 ounces 70% bittersweet chocolate, finely chopped
- 2 1/2 cups milk
- 1 1/2 cups heavy cream
- 6 large yolks
- 3 tablespoons granulated sugar
- 1/4 teaspoon vanilla
- Whipped cream for garnish, optional
- Chocolate shavings for garnish, optional
Adjust oven rack to middle position and preheat to 325°F. Place ramekins in large roasting pan. Place chocolate in large bowl. Heat milk, cream, and pinch salt in small saucepan over medium-high heat until it just comes to boil. Pour over chocolate and let sit 3 minutes. Whisk until chocolate is completely melted.
Whisk yolks and sugar in small bowl until completely combined. Whisk into chocolate mixture. Stir in vanilla.
Divide mixture between ramekins. Set pan onto oven rack and fill pan with hot water about halfway up sides of ramekins. Bake gently until puddings are barely set, about 30 minutes. Chill until set, about 4 hours. Garnish with whipped cream, chocolate shavings.