Serves 6
45 min
Dark Chocolate Salted Caramel Pots de Crème
Recipe GLPRbe50195b6cd3b3
An elegant French-inspired chocolate custard dessert featuring layers of silky dark chocolate cream and rich salted caramel. Egg yolks are carefully tempered and cooked to create a luxurious, spoonable mousse that is chilled until set. Topped with whipped cream, cocoa powder, and crispy dark chocolate pearls for the perfect finishing touch.
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Ingredients
1/2 cup good quality dark chocolate chips (60% cacao)
1 1/4 cups heavy cream, divided
1/2 cup granulated sugar
2 tablespoons water
5 large egg yolks, separated (3 for caramel, 2 for chocolate)
1/2 teaspoon coarse sea salt
1/2 teaspoon vanilla extract
Dark chocolate pearls or nibs for garnish
Unsweetened cocoa powder for dusting
Whipped cream for topping
Directions
In a saucepan, combine 1 cup of the heavy cream with the dark chocolate chips and 2 tablespoons of the sugar. Heat over medium-high heat, whisking frequently, until the chocolate is completely melted and the mixture is smooth. In a small bowl, lightly beat 2 of the egg yolks with a whisk.
Slowly pour about 1/4 cup of the hot chocolate mixture into the beaten egg yolks while whisking constantly to temper the eggs and prevent them from scrambling.
Pour the tempered egg mixture back into the saucepan with the remaining chocolate mixture, whisking to combine thoroughly.
Return the saucepan to medium heat and whisk constantly until the mixture thickens slightly and just begins to bubble, approximately 1-2 minutes. Do not overcook or the eggs will curdle. Remove from heat immediately.
In a separate saucepan, combine the remaining 1/2 cup sugar with the water. Place over medium-high heat and stir until the sugar dissolves completely. Stop stirring once the mixture begins to boil.
Use a wet pastry brush to brush down the sides of the pan to prevent sugar crystals from forming. Allow the sugar to caramelize without stirring, gently swirling the pan occasionally for 3-5 minutes until the mixture turns a deep golden amber color.
Heat the remaining 1/4 cup heavy cream in the microwave until hot, about 1 minute. Carefully pour half of the hot cream into the caramel (the mixture will bubble vigorously). Once the bubbling subsides, add the remaining hot cream and the coarse sea salt, whisking until the caramel is smooth.
In a small bowl, lightly beat the remaining 3 egg yolks with a whisk. Slowly pour about 1/2 cup of the warm salted caramel mixture into the egg yolks while whisking constantly to temper them.
Pour the tempered egg and caramel mixture back into the saucepan with the remaining caramel, whisking constantly. Return to medium heat and whisk continuously until the mixture begins to bubble and thicken, approximately 1-2 minutes. Remove from heat immediately.
Divide the chocolate and caramel mixture equally among six serving dishes or ramekins. Tap each dish gently on the counter to settle the pudding and release any air bubbles. Refrigerate for at least 3 hours, or until completely cold and set.
Just before serving, top each pots de crème with a dollop of whipped cream, a light dusting of unsweetened cocoa powder, and a few dark chocolate pearls.
