Dark Chocolate Pots De Crème Recipe

Sure! Here's a full, detailed recipe for **Dark Chocolate Pots de Crème**, exceeding 600 words to guide you through every step of this indulgent dessert.

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# Dark Chocolate Pots de Crème Recipe

**Sub-title:** A Silky, Decadent Dessert for True Chocolate Connoisseurs

## Introduction

If you're a chocolate lover who enjoys refined, velvety desserts, Dark Chocolate Pots de Crème will feel like pure heaven. Pronounced *poe-duh-krehm*, this classic French dessert translates to “pots of cream,” and is a rich custard baked gently in small ramekins or jars. Think of it as the elegant cousin of chocolate pudding — but thicker, silkier, and with an intense chocolate flavor. Whether you’re preparing it for a dinner party or a quiet night in, this recipe delivers a stunning finale to any meal.

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## Ingredients (Serves 4–6)

* 1¾ cups (420 ml) heavy cream

* ¾ cup (180 ml) whole milk

* 6 oz (170 g) high-quality dark chocolate (70% cacao or more), finely chopped

* 5 large egg yolks

* ¼ cup (50 g) granulated sugar

* ½ tsp pure vanilla extract

* Pinch of fine sea salt

* Optional toppings: whipped cream, chocolate shavings, cocoa powder, or flaky sea salt

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## Equipment Needed

* 4 to 6 small ramekins or heatproof jars

* Fine-mesh sieve

* Mixing bowls

* Medium saucepan

* Baking dish for water bath

* Whisk and ladle

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## Instructions

### 1. **Preheat the Oven and Prepare the Ramekins**

Begin by preheating your oven to **325°F (163°C)**. Arrange your ramekins in a deep baking dish or roasting pan — make sure there’s space between them. You'll be pouring hot water into the pan later to create a water bath, which ensures gentle, even cooking.

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### 2. **Heat the Cream and Milk**

In a medium saucepan, pour in the **heavy cream** and **milk**. Place over medium heat and stir occasionally, just until the mixture starts to gently simmer — do not let it boil. Once you see small bubbles around the edges, remove the pan from heat.

Add the **chopped chocolate** to the hot cream. Let it sit for 30 seconds to soften, then whisk until completely melted and smooth. The result should be a rich chocolate base.

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### 3. **Whisk the Egg Yolks and Sugar**

While the chocolate mixture cools slightly, place the **egg yolks**, **sugar**, **vanilla**, and **salt** into a mixing bowl. Whisk together until the yolks lighten in color and the mixture is smooth. This step helps to ensure the yolks are evenly incorporated into the custard.

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### 4. **Temper the Eggs**

To avoid scrambling the yolks, you’ll need to **temper** them by slowly introducing the hot chocolate mixture. Begin by adding a small ladle of the warm chocolate cream into the egg mixture while whisking constantly. Gradually add more, still whisking, until the entire mixture is combined.

This technique gently raises the temperature of the eggs, allowing them to blend smoothly with the hot cream.

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### 5. **Strain the Custard**

Pour the custard through a **fine-mesh sieve** into a clean bowl or a large measuring cup. This removes any small bits of cooked egg or undissolved chocolate, leaving you with a silky-smooth texture.

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### 6. **Fill and Bake**

Pour the strained custard evenly into your prepared ramekins. Transfer the baking dish with the filled ramekins to the oven. Carefully pour hot water into the dish around the ramekins, coming about halfway up their sides. This **bain-marie** (water bath) provides a gentle, even heat for cooking the custard.

Bake for **30–35 minutes**, or until the edges are set but the centers still have a slight jiggle when gently shaken.

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### 7. **Cool and Chill**

Remove the ramekins from the water bath and allow them to cool to room temperature on a wire rack. Then cover each one with plastic wrap and refrigerate for **at least 4 hours**, preferably overnight.

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## Serving Suggestions

Serve cold, topped with a dollop of **whipped cream**, a few **chocolate curls**, or a sprinkle of **flaky sea salt** to enhance the chocolate flavor. You could also dust with **cocoa powder** for an elegant finish.

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## Tips and Variations

* **Chocolate Matters**: The flavor of your Pots de Crème depends heavily on the chocolate you choose. Use a high-quality dark chocolate with at least 70% cacao for the best depth of flavor.

* **Flavor Boosters**: Try adding a splash of **espresso**, a teaspoon of **orange liqueur**, or even **bourbon** to the cream for a grown-up twist.

* **Make-Ahead Friendly**: These can be made up to two days in advance, making them a perfect no-stress dessert for dinner parties.

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## Conclusion

Dark Chocolate Pots de Crème offer a rich and indulgent experience in every spoonful. With their luxurious texture and deep flavor, they are a testament to the magic of simple ingredients handled with care. Once you try this recipe, it’s bound to become a go-to when you want to impress — or just treat yourself to something truly extraordinary.

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