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""Chocolate Pots de crème, good chocolate, heavy cream, sugar, and egg yolks.""

Serves 4 | Prep Time 10-15 minutes | Cook Time 40 minutes

Why I Love This Recipe

This dessert is easy, but doesn’t look or taste it. Use a good chocolate when making Chocolate Pots de crème, because you really taste the difference. Wonderful topped with whipped cream and fresh red raspberries.

Ingredients You'll Need

8 oz. bittersweet chocolate bars, chopped
1 ¾ c. heavy cream
1/2 c. milk
1/8 t. freshly ground sea salt
6 egg yolks
3 T. sugar


Put the chopped chocolate in a medium bowl. Microwave the cream, milk, and salt on high for 3 ½ minutes. Pour over chocolate and whisk until smooth. In another bowl, whisk together the egg yolks and sugar. Gradually whisk in chocolate mixture until well blended. Place 4 buttered ramekins on a rimmed baking sheet. Divide the chocolate mixture amongst the ramekins. Cover the ramekins with foil Place in an oven preheated to 325F, pour very hot water around ramekins about ½ way up. Bake until they are set around edges but still slightly soft and jiggly, about 40 minutes. When done, remove from the oven and place, uncovered, on a wire rack to cool. Will keep in the fridge for 2-3 days. Rewarm if desired by nuking them on 50% power for 1 minute.

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