• Cooking Time: 40 minutes
  • Servings: 4
  • Preparation Time: 10-15 minutes
  • 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
  1. 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.
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.