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  • Writer's pictureThe Crooked Ladle

Chocolate Truffle Pots de Crème - A Deep Dive Chocolate Adventure

AKA – Chocolate Bar in a Bowl ... The Ultimate Chocolate Dessert

Chocolate Truffle Pots de Crème


This dessert is created to be extremely thick. It's almost like eating fudge on a spoon so that's why I show a range of 4 to 6 in the serving sizes. Personally, I wouldn't make this dense chocolate dessert for those who don't appreciate chocolate. It would make me crazy to see it half eaten because, "Oh, it's just too rich for me."


Makes: 4 to 6


Prep Time: 5 Minutes


Cooking Time: 30 Minutes


Suggested Tools:

· 2 – 2-quart sauce pots

· Small bowl

· Medium bowl

· 4 to 5, 8-ounce ramekins or

oven proof dessert bowls

· 9”x12” baking pan

· Measuring cups

· Measuring spoons


Ingredients:


· 2 cups semi-sweet chocolate

· 2 cups heavy cream

· 4 egg yolks

· 1 ½ teaspoons vanilla


Instructions:


1. Pour the cream into the 2-quart pot. Heat up the cream between medium and medium-high heat for five minutes. Do not allow the cream to boil and avoid any milk skin on the surface.


2. Place the chocolate chips in a medium bowl. Pour the heated cream over the chocolate chips and let sit for one minute. Then begin to stir the chocolate and mix in the cream and do not stop until all of the chocolate is melted.




3. Whisk the eggs with the vanilla. Then add all of the egg mixture into the chocolate mixture and stir to combine well.


4. Pour the melted chocolate mixture evenly into four or five ramekins, depending on how much you want in each ramekin. I usually use just four, but it is very rich so you might want to put less in each ramekin. Place the ramekins into the 9” x 12” baking pan.


5. Fill a 2-quart pot with water and heat to a near boil. Pour the water into the 9”x12” pan until the pan is two-thirds full; and avoid spilling any water into the ramekins. You could also choose to pour the water first into the pan and then place the ramekins in the pan.



6. In a pre-heated 325-degree oven, place the pan with the ramekins in it on the middle oven rack. Bake the ramekins for 30 to 35 minutes. The custard should be somewhat firm when the ramekin is gently shaken. [I recommend checking the ramekins at the 25 minute mark since oven temperatures vary quite a bit.]


7. Remove the pan from the oven and allow the ramekins to rest untouched in the pan for fifteen minutes. Then remove the ramekins and allow them to cool down further before placing them in the refrigerator for at least two hours before serving. Note, you can make this dessert the day before serving plus it will last in the refrigerator for up to three days.


Recommend serving with homemade whipped cream.




The Crooked Ladle


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