Rich, creamy and chock full of chocolate, these sweet pots de crème are what dreamy date nights are made of. The Vanilla and Hazelnut extracts play perfectly with the dark chocolate. Tuck them in the fridge the day before and resist the urge to sneak a taste before the dessert course.
Time: 1 hr
Makes 4 CustardsRating
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Loading...| 1 ¼ cups half & half | |
| ½ cup bittersweet chocolate chips | |
| 3 egg yolks | |
| 1 Tbl cocoa powder | |
| ¼ cup granulated sugar | |
| ¼ tsp Fleur de Sel | |
| ½ tsp Pure Vanilla Extract | |
| 1 tsp Natural Hazelnut Flavor | |
| Whipped cream and strawberries for serving |
| 1. | Preheat oven to 300°F. Place a clean dish towel in a roasting pan. In a saucepan, heat the half & half to just below a simmer. Turn off heat and stir in the bittersweet chocolate chips until melted and smooth. Set aside. |
| 2. | In a bowl, whisk the egg yolks, cocoa powder, granulated sugar, fleur de sel and extracts. Slowly drizzle the half & half mixture into the egg yolk mixture whisking constantly. Pour the mixture through a fine-mesh strainer into four custard cups, ramekins or oven-safe espresso or coffee cups. Place the cups on top of the dish towel in the roasting pan. Pour water in the roasting pan to reach halfway up the sides of the cups. |
| 3. | Cover with foil and prick the foil several times with a fork. Bake for 30 minutes or until the custards are almost set—they should barely jiggle in the center. They will firm up a bit once chilled. Refrigerate for at least 6 hours or overnight. Serve with strawberries, a dollop of whipped cream and a dusting of cocoa powder. |
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