Chocolate Pots de Crème

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Quick Facts:

Serves 6


6 ounces bittersweet chocolate
1 cup heavy cream
1 cup half and half
1/3 cup sugar
2 eggs
4 egg yolks
1/4 teaspoon fleur de sel with Piment d'Espelette plus a little for sprinkling
Whipped cream, for on the side
drizzle of orange olive oil

Recipe Description:

Preheat oven to 300 degrees. Put 6 one-half cup ramekins in a baking dish with sides.

Heat cream and half and half in a saucepan until it bubbles. Add chocolate and stir until melted. Add sugar and stir until dissolved.

Whisk together the eggs and egg yolks. Whisk vigorously and slowly add chocolate mixture. Stir in the salt. Strain the custard into a pitcher or bowl and divide evenly among the ramekins. Bake for 30 minutes until the sides are set, but the middle still jiggles slightly. Cool to room temperature then chill at least 3 hours. Serve with softly whipped cream and a drizzle of orange olive oil. Sprinkle lightly with more salt.

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