Lauren's Chocolate Pots de Creme
- 4 cups heavy cream
- 2-4 teaspoons sugar (to taste)
- 8 oz bittersweet chocolate – melted
- 6 egg yolks
Preparation time 15mins
Cooking time 45mins
Heat oven to 325 degrees. Put a deep roasting pan, filled with two inches of water in the oven while preparing the pots (water depth may vary depending on the height of the ramekins you are using).
In a double-boiler, heat the cream and stir gently until the sugar has dissolved. With the cream still over heat, add the melted chocolate and stir until it is fully incorporated into the cream. Remove from heat and set aside.
With a mixer, beat the egg yolks. Just for a couple minutes – no need to incorporate air or anything like that. Then, slowly add the hot cream mixture, so as to avoid cooking the eggs. Once everything is incorporated, ladle the mixture evenly between 8 ramekins and place them directly into the roasting pan of hot water in the oven.
Bake for 30 minutes. They should still have a jiggle when you remove them from the oven. They will firm up once chilled. Cool and serve chilled.