These silky smooth chocolate custards are baked in two small ceramic ramekins, making them the perfect choice to end a romantic dinner for two.
Chocolate Pots de Crème
1⁄4 cup (2 fl. oz./60 ml) whole milk
6 Tbs. (3 fl. oz./90 ml) heavy cream
1 1⁄2 oz. (45 g) best-quality bittersweet chocolate, finely chopped, plus more for optional garnish
2 large egg yolks
2 1⁄2 Tbs. (1 1⁄2 oz./45 g) sugar
Whipped cream for serving (optional)
Preheat an oven to 300°F (150°C).
In a saucepan over medium heat, combine the milk and cream and heat until small bubbles appear along the sides of the pan. Add the chocolate and stir with a rubber spatula just until the chocolate is melted. Set the mixture aside to cool slightly.
In a bowl, gently stir together the egg yolks and sugar with a wooden spoon until the sugar is dissolved. Slowly pour the warm (not hot) chocolate mixture into the egg yolk mixture while stirring constantly. Pour through a fine-mesh sieve into a measuring pitcher. Spoon off any foam from the surface.
Arrange two 1⁄2-cup (4–fl. oz./125-ml) ramekins, custard cups or other ovenproof dishes in a deep
baking dish. Divide the chocolate mixture evenly between the ramekins. Pour hot water into the dish to reach about halfway up the sides of the ramekins. Cover the baking dish loosely with foil to prevent a skin from forming on the custards. Bake until the custards are just firm at the edges but still tremble in the center when the ramekins are shaken gently, about 30 minutes.
Remove the baking dish from the oven and carefully remove the ramekins from the water. Allow to cool completely before covering and refrigerating for at least 2 hours or up to overnight to set.
Serve the custards chilled. If desired, spoon a dollop of whipped cream on each custard and grate a
dusting of chocolate over the top. Serves 2
Find more fun recipes for couples in the kitchen—and everyone else who enjoys making great food—in our Two in the Kitchen: A Cookbook for Newlyweds, by Christie Dufault and Jordan Mackay
