SERVES 8
This is one of our most beloved desserts at CRU. Creamy and decadent, it’s like the richest chocolate pudding you’ve ever had—a perfect make-ahead dessert for the holidays or for a romantic Valentine’s Day dinner.
Make the chocolate pots up to three days ahead, if you like. Keep the jars covered with plastic wrap in the refrigerator until ready to serve.
INGREDIENTS
10 ounces 60 percent bittersweet chocolate chips
12 egg yolks (freeze the whites for meringues)
⅔ cup sugar
1½ teaspoons sea salt, plus extra for sprinkling
4 cups heavy cream
1 cup whole milk
Whipped cream or dulce de leche
Preheat the oven to 325°F.
Place the chocolate in a large mixing bowl. In a separate bowl, whisk the egg yolks, sugar, and sea salt. Meanwhile, heat the heavy cream and milk over medium heat until very warm.
Pour half of the hot cream mixture over the chocolate; mix well. Slowly pour the other half over the sugar and egg yolks, whisking to keep the eggs from scrambling. Then add the egg mixture to the chocolate mixture and blend well.
Divide the pot de crème mixture among eight single-serving ramekins or custard cups. Place the ramekins in a roasting or baking pan and carefully pour in enough warm water to go halfway up the sides of the containers. Cover with aluminum foil and bake for 20 to 25 minutes or until they are set but still jiggle slightly in the middle. Remove the foil, transfer the pan to a wire rack, and let cool completely. Remove the cups from the roasting pan, cover with plastic wrap, and refrigerate at least two hours before serving.
Serve topped with lightly whipped cream and an additional sprinkle of sea salt.
