Fall in love with this indulgent Chocolate Pot de Crème recipe by Headwaters Restaurant, Pastry Chef Karen Souillet. The perfect treat for Valentine’s Day, this easy-to-make dessert is irresistibly rich and oh-so-chocolatey. Treat yourself to each spoonful of chocolate delight.
Chocolate Pot de Crème
Serves 4 – 6 people
Ingredients:
1 ½ cup Whole milk
1 ½ cups Heavy cream
2/3 cup Sugar
6 oz Dark chocolate chopped (Lindt)
6 Egg yolks
¼ cup Dutch processed cocoa powder, sifted
½ tsp Cinnamon
1 tsp Vanilla
1/8 tsp Salt
Method:
- Place chocolate in a metal bowl.
- In a medium size saucepan, place milk, cream, sugar (whisk lightly to dissolve sugar) and warm to a scald.
- Pour over chocolate and let sit for 2 minutes and then whisk together.
- Combine egg yolk, cocoa, cinnamon, vanilla, salt and whisk together. Temper into the chocolate mixture.
- Sieve mix into cup and then pour mixture into ramekins of choice (3/4 full).
- Place ramekins in a pan and add warm water into pan and cover with foil.
- Bake for approximately 35 minutes (if you jiggle tray the crème will have an even light jiggle).
- Cool for 20 minutes on rack, then refrigerate for 3 hours or overnight.
Tip:
- The size of the ramekins determine how many servings and baking time.
- Garnish with sweetened whipped cream and chocolate shavings or maybe with some fresh raspberries.
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