Pots de Crème au Chocolat
A mish mosh of two Williams Sonoma recipes and comments from Ana Haymore
Recipe type: Dessert
  • 1 cup heavy cream
  • 3 ounces semi-sweet (or bittersweet) chocolate, chopped
  • 3 egg yolks
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 4 pinches of salt (I’m sure I could give you an actual measurement, but I did four pinches, so there you go)
  1. Preheat oven to 325 degrees F.
  2. Heat cream in a saucepan over medium heat until small bubbles appear around the edges, stirring occasionally. Remove from the stove and stir in the chocolate until melted. Let cool while you do this other stuff”¦
  3. Whisk together egg yolks and sugar in a bowl for about 5 minutes. You want the eggs to be pale yellow. Just keep whisking. The more the merrier. (I had Nate do this last night”¦what a whiner, by the way. Oh wait, I mean, he was such a sweetie to do this for me and didn’t complain once! I suppose you could get out a hand blender”¦but a little wrist exercise never hurt anyone, right?)
  4. Slowly stir the chocolate cream into the egg mixture. Stir in the vanilla and the salt.
  5. Pour the chocolate mixture through a fine sieve into 6 ramekins, dividing evenly. Place ramekins in a 9×13 baking dish or pan. Pour boiling water around the ramekins in the 9×13 pan, 1 inch deep. Cover the ramekins and dish with foil.
  6. Bake for around 20 minutes, until the edges are set but the chocolate still trembles a bit (I cooked mine a minute or two too long and they still came out fine).
  7. Let cool on a wire rack. The Williams Sonoma recipes say to refrigerate for at least four hours and up to 2 days before serving”¦but we also have eaten them right after they’ve cooled but still sort of warm and they were delicious.
Recipe by This Week for Dinner at https://thisweekfordinner.com/pots-de-creme-au-chocolat/