Chocolate Pots De Crème

Velvety chocolate pots de crème with a luxurious, silky texture, garnished with whipped cream, crunchy pistachios, and tart freeze-dried raspberries for an elegant dessert.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

6 large egg yolks, slightly beaten

1¼ cups heavy whipping cream

⅔ cup 2% reduced-fat milk

6 ounces bittersweet chocolate (67% cacao), coarsely chopped

½ cup granulated sugar

Generous pinch salt

¾ teaspoon pure vanilla extract

¾ cups whipped heavy cream, for garnish

2 tablespoons chopped toasted shelled pistachios, for garnish

1½ teaspoons finely crushed freeze-dried raspberries, for garnish

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Directions

Place beaten egg yolks in a large bowl; set aside.
In a medium saucepan combine 1¼ cups whipping cream, milk, chopped chocolate, sugar and salt. Cook over medium-low heat until mixture begins to boil, whisking frequently. Remove from heat.
Whisk one-fourth of the chocolate mixture into beaten egg yolks. Return chocolate-egg yolk mixture to the saucepan, whisking constantly. Cook and whisk over medium-low heat for 1 minute. Remove from heat; stir in vanilla. Pour into six 4-ounce crème brûlée dishes or ramekins.
Cover and chill at least 2 hours or until firm. To serve, top each with whipped cream, pistachios and freeze-dried raspberries.