Bittersweet Chocolate Pots de Crème
Provided by: Ian Knauer
A few bites of rich bittersweet chocolate are just what you'll need to wrap up a perfect evening - or get it started. The best thing about this dessert is how easy it is to make. It can even be made a day in advance and brought back to room temperature before serving.
- 1/2 cup heavy cream
- 1 tablespoon brown sugar
- A pinch of salt
- 1 ounce 70% bittersweet chocolate, broken into small pieces
- 1 large egg yolk
- Equipment: 2 (3- to 4-ounce) ramekins
- Accompaniment: whipped cream
- Heat the cream, brown sugar, and salt in a small saucepan, stirring until the sugar is dissolved and cream comes to a simmer. Pour the cream over the chocolate in a bowl and whisk to melt chocolate. Let cool to room temperature, then whisk yolk into chocolate mixture.
- Preheat oven to 300F.
- Divide chocolate mixture between ramekins. Place ramekins in a 8-to 9-inch baking dish. Pour boiling water into baking dish to come half way up outside of ramekins. Poke hole in a piece of foil, then cover baking dish with foil. Bake pots de crèmes until set but still jiggly in centers, about 30 minutes. Transfer pots de crèmes to refrigerator and cover with plastic wrap. Let cool until cold, about 11/2 hours.
- Let pots de crème come to room temperature before serving.