High Fructose Corn Syrup Free Chocolate Pots de Crème
Total time2 hr 55 min
Prep time20 min
Cook time35 min
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Learn more →Ingredients
6 servings
- 6 oz bittersweet chocolate (60–70% cacao), finely chopped
See allGhirardelli Premium 60% Cacao Bittersweet Chocolate Baking Bar - 4 Oz
Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips - 10 Oz
Baker's Bittersweet Chocolate Premium Baking Bar with 66% Cacao
Elite Bittersweet Chocolate Bar - 3 Oz
Guittard Organic Bittersweet Chocolate Baking Wafers - 12 oz - 1 ½ cups heavy cream
- ½ cup whole milk
- 3 tbsp granulated sugar
- ¼ tsp fine salt
- 5 large egg yolks
- 1 tsp pure vanilla extract
For serving
- lightly sweetened whipped cream, for serving (optional)
- flaky sea salt, for serving (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Place the chopped chocolate in a large heatproof bowl and set a fine-mesh strainer over it.
- 2
Combine the heavy cream, whole milk, sugar, and salt in a medium saucepan over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges — do not let it boil.
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