Chocolate Pots de Crème with Maple Caramel and Salt

**Chocolate Pots de Crème with Maple Caramel and Salt**

*A Lusciously Silky Dessert with Deep Chocolate Flavor, Sweet Maple Notes, and a Touch of Salted Elegance*

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### Introduction

Rich, smooth, and incredibly indulgent, **Chocolate Pots de Crème with Maple Caramel and Salt** is a dessert designed for those who appreciate layered textures and flavors. A traditional French custard that translates to "pots of cream," pots de crème are thicker than mousse, smoother than pudding, and more refined than ganache.

This version adds a luxurious twist with a drizzle of **homemade maple caramel sauce** and a delicate sprinkle of **sea salt**, elevating the richness of the chocolate with notes of woodsy sweetness and balanced contrast. Served in elegant ramekins or small glasses, this dessert is ideal for holidays, dinner parties, or a romantic evening in.

Let’s explore the art of making this exquisite yet approachable dessert step-by-step.

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### Ingredients

#### For the Chocolate Pots de Crème:

* 6 oz (170 g) bittersweet or dark chocolate (60–70%), finely chopped

* 1 ½ cups (360 ml) heavy cream

* ½ cup (120 ml) whole milk

* 4 large egg yolks

* ⅓ cup (65 g) granulated sugar

* 1 tsp pure vanilla extract

* Pinch of salt

#### For the Maple Caramel Sauce:

* ½ cup (120 ml) pure maple syrup

* ¼ cup (60 ml) heavy cream

* 2 tbsp unsalted butter

* Pinch of flaky sea salt (plus more for garnish)

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### Equipment

* Small heavy-bottom saucepan

* Whisk

* Heatproof bowl

* Fine mesh sieve

* 6 small ramekins or custard cups (about 4 oz each)

* Baking dish or roasting pan for water bath

* Aluminum foil

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### Step-by-Step Instructions

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#### **Step 1: Prepare the Chocolate Base**

1. Place the finely chopped chocolate in a heatproof bowl. Set aside.

2. In a medium saucepan, combine the heavy cream, milk, and a pinch of salt. Heat over medium heat until it just begins to simmer — do not boil. You should see bubbles around the edges.

3. In a separate mixing bowl, whisk together the egg yolks and sugar until the mixture is pale yellow and slightly thickened, about 1–2 minutes.

4. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

5. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens slightly and coats the back of the spoon — about 170–175°F (77–80°C). Do not let it boil.

6. Remove from heat and immediately pour the hot custard over the chopped chocolate. Let sit for 1 minute to melt the chocolate, then whisk until completely smooth.

7. Stir in the vanilla extract.

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#### **Step 2: Bake in a Water Bath**

1. Preheat your oven to 325°F (160°C).

2. Strain the chocolate custard through a fine mesh sieve into a large measuring cup or bowl to ensure extra smoothness.

3. Divide the mixture evenly among 6 small ramekins or heatproof glass jars.

4. Place the ramekins in a deep baking dish or roasting pan. Fill the pan with hot water until it reaches halfway up the sides of the ramekins. This water bath helps the custards cook gently and evenly.

5. Cover the pan loosely with foil and bake for 30–35 minutes, or until the edges are set but the centers still jiggle slightly when shaken.

6. Remove ramekins from the water bath and let cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours, or until fully chilled and set.

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#### **Step 3: Make the Maple Caramel Sauce**

1. In a small saucepan over medium heat, bring the maple syrup to a gentle boil. Let it simmer for 3–4 minutes until slightly thickened.

2. Carefully add the heavy cream — the mixture may bubble up — and whisk until smooth.

3. Stir in the butter and a pinch of sea salt, whisking until the butter is melted and the sauce is glossy.

4. Let the sauce cool to room temperature. It will thicken as it cools.

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#### **Step 4: Assemble and Serve**

1. Once the pots de crème are fully chilled, drizzle a spoonful of maple caramel sauce over the top of each custard.

2. Finish with a light sprinkle of flaky sea salt for a beautifully balanced bite.

3. Optional: garnish with shaved chocolate, a dollop of whipped cream, or a maple sugar candy for extra flair.

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### Tips and Variations

* **Chocolate choice matters**: Use high-quality chocolate with deep cocoa notes for the best flavor. You can experiment with semi-sweet or extra-dark chocolate depending on your preference.

* **Make ahead**: These pots de crème can be made up to 2 days in advance and stored covered in the refrigerator.

* **For extra flair**: Add a teaspoon of espresso powder to the custard base to intensify the chocolate flavor.

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### Conclusion

**Chocolate Pots de Crème with Maple Caramel and Salt** is a dessert that embodies elegance and comfort in one bite. The creamy, intense chocolate custard is offset perfectly by the earthy sweetness of maple caramel and a kiss of salt — a trifecta of flavors and textures that create pure dessert magic. Serve this at your next gathering, and you’ll be rewarded with awe-struck silence followed by endless praise.

Decadent yet refined, simple yet sophisticated—this is the kind of dessert that will become your signature.