When it comes to chocolate pots de crème, there’s no messing around. These dense little cups of smooth, dark chocolate don’t pretend to be delicate or airy, and you’ll never mistake them for bland-tasting instant pudding or low-fat chocolate mousse. With just one bite, you’ll taste the message loud and clear: These bittersweet pots de crème are intensely chocolatey, decadently full-fat, and proud of it.I rarely indulge in sweets these days, but dark chocolate is my kryptonite — so when occasion calls for it, I’ll happily whip up a batch of dairy-free chocolate pots de crème. And my favorite ways to amp up the intensity of this special treat is with a touch of cinnamon, vanilla, and ancho chile powder — a flavor combination inspired by the rich, spicy kick of traditional Mexican hot chocolate.
YIELD: Makes 6 servings
INGREDIENTS
2 cups whipping cream1/2 cup whole milk
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar
DIRECTIONS
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.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.
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.
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.
Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.
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