| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 3 ounces bittersweet chocolate, chopped
- 4 cups heavy cream
- 1/8 tablespoon salt
- 6 yolks
- 1/2 cup plus 1/2 tablespoon sugar
- 1/2 cup heavy cream
- 1/4 tablespoons freshly grated orange rind
Instructions
- Place the chopped chocolate in a bowl. Heat the cream and the salt until scalded, then pour over the chocolate to melt it. Whisk the yolks with 1/2 cup of the sugar. Temper the yolk mixture with the hot chocolate mixture then place on the stove over medium heat to thicken slightly, until it coats the back of a wooden spoon. Pour mixture into ramekins and bake in a water bath at 300 degrees for 30 to 45 minutes until mostly set but a little jiggly in the center. Chill covered.
- To serve, whip the cream with the remaining 1/2 tablespoon sugar and orange rind. Dollop onto the pots de creme.
- Alternate Garnish: If you have vanilla beans lying around the house that have already been used, here’s a great way to recycle them. Cut split vanilla beans into 3-inch sections. Place on a sheet pan in a preheated 300-degree oven and bake until dried. Keep in an airtight container. To garnish the pots de creme, lay the dried vanilla beans across the whipped cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 564 |
| Total Fat | 53 g |
| Saturated Fat | 33 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 3 g |
| Cholesterol | 183 mg |
| Sodium | 161 mg |
Reviews
The recipe doesn’t indicate what SIZE ramekins….I have 3 diff sizes; it matters…!!
Takes about 3 hours to cool. Put the taste is pretty rich.
it is ssooooooooooo good
it was very easy to make, i doubled the choc, but otherwise followed the recipe, it seemed like it should have been a little thicker, but the taste was AMAZING! very good, my friends were impressed.
this sounds harder than it is and I recommend 4oz of chocolate, soooo tasty, silky smooth and rich
Yes, it was hugely disappointing. I think the recipe would be fine if 2 Cups of Heavy Cream were used instead of 4 Cups since very other recipe for Pots de Creme calls for 2 Cups of Cream or Milk with 6 Egg Yolks. It must have been a typo and a very unfortunate one at that.
What a waste of good chocolate this was! I tried it twice. I also halved the recipe, heated the water, and ended up with sickly sweet chocolate soup…I thought the instructions could have been more clear but seemed simple enough. Very dissappointing.
I do not understand why this recipe hasn’t received good reviews. I found this recipe easy and delicious. The first time I made this dessert I added 4 oz of chocolate because the candy bar I used was 4 oz. It had a wonderful chocolate flavor and velvety texture. The next time I added even more chocolate and the color was fabulous and the flavor was even more outstanding.
To thicken the ingredients you need to cook over medium heat for about 7 minutes stirring constantly. I boil the water before I add it to the pan. The cooking time is accurate. This is a no fail, easy recipe.
Something is seriously off with this recipe — first, it’s poorly written and leaves out some steps, requiring you to intuit what’s next. Second, I made it almost exactly as written (halved it), and wound up with chocolate soup that never firmed up, except for the crust on top. Quite a disappointment.
I just did this recipe 2 days ago, and the chocolate proportion is just wrong.