Chocolate Pots de Creme
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- Yield Makes 4
Ingredients
- 1 1/4 cups half-and-half
- 3 ounces bittersweet chocolate, finely chopped
- 1/4 cup sugar
- 3 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon unsweetened cocoa powder
- Pinch of salt
- 1 tablespoon hazelnut-flavored liqueur, such as Frangelico (optional)
- Whipped cream, for serving (optional)
Directions
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Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
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In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
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Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
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Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
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Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.
Cook's Note
Pots de creme can be made two days ahead and refrigerated.
Delicious...a few of alternatives if at hand or missing an ingredient:
1. Brandy works perfectly well in place of Hazelnut Liqueur
2.Add chunky cut dark chocolate to the cookies
3. Hide the hazelnut cookies from all other family members until serving, or else they will vanish
Enjoy
This was so rich and delicious. I didn't have any hazelnut liqueur on hand, but I did use hazelnut syrup to sweeten the whipping cream. I'll definitely be making this again.
Half-and-half is half milk and half cream. It's about 12% butterfat.
Hi America, I'm from Australia .... What is half-and-half ???