Watch Cooking Channel

Chocolate Pots de Creme

Recipe courtesy Lauren Mitterer, Wild Flour Bakery, 2011
Show: Unique Sweets Episode: Ooey Gooey

Photo: Chocolate Pots de Creme

TOTAL TIME: 3 hr
Prep: 15 min
Inactive Prep: 2 hr
Cook: 45 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 6 ounces bittersweet chocolate, chopped
  • Whipped cream and fresh fruit for serving, optional
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 300 degrees F.

In a medium saucepan, combine the cream and sugar; heat until the cream is steaming and sugar is dissolved. Meanwhile, place yolks in a medium bowl; gradually whisk in the hot cream mixture a little at a time. Add the chocolate to the hot custard and let stand 2 minutes, then stir until combined. Strain the chocolate custard through a fine-mesh sieve into a pitcher.

Fill a roasting pan with 1 inch of water and place 6 (4-ounce) ramekins in the water. Divide the custard mixture evenly among the ramekins. Bake the custards in the water bath until set, but still wobbly in the center, about 35 minutes. Remove the custards from the water bath and cool to room temperature. Refrigerate until completely chilled, about 2 hours.

To serve, top the custards with the whipped cream and fresh fruit, if desired.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 2 reviews

  • on December 17, 2011

    Flag

    I was asked to do a "Dessert Only" Wedding Reception for 420 people...this recipe was the easiest to make for such a large event.
    It is the best, smoothest tasting mousse I've ever made. I recommend it to anyone who loves chocolate. I also melted raspberry filling/jam and poured it on top after putting a dollop of whipped cream!!! Yum

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 19, 2011

    Flag

    I would like to try this recipe as it sounded so good on the show. However, this version of the recipe leaves out the ganache topping that everyone on the show was raving about. I know how to make a ganache and can probably replicate something equally delicious but I am irritated that it wasn't included :( I guess the baker needs to have a few secrets ;

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tripping Out with Alie & Georgia
Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

Get Cooking Channel on your TV.

Learn How