Ingredients
- Pots de Crème:
- 1 1/2 cups heavy cream
- 12 Milky Way mini candy bars, chopped (about 3 1/2 ounces)
- 1 1/2 ounces dark chocolate chips (60% cocoa)
- 4 egg yolks plus 1 whole egg
- 3 tablespoons sugar
- Caramel topping:
- 15 caramel squares
- 3 tablespoons heavy cream
- Chocolate Whipped Cream:
- 1/3 cup heavy cream
- 1 tablespoon sugar
- 1/2 tablespoon cocoa powder
Preparation
Step 1
Preheat oven to 325 degrees.
For pots de crème: In a small pot, heat heavy cream almost to a boil. Remove from heat and add candy bars and chocolate chips. Let sit for a few minutes to melt, then whisk to combine. Reserve for about 5 minutes to cool.
In another bowl, beat egg and egg yolks with sugar. Whisk in a small amount of the chocolate mixture to temper the eggs, then slowly pour in the remainder, whisking constantly.
Pour mixture into a large measuring cup through a sieve to remove any solids, then divide amongst ramekins. (I used ramekins that hold approximately 8 ounces.) Place ramekins in a hot water bath, cover with foil, and bake for 43-45 minutes, until set but still jiggly in the middle (yes, I said jiggly).
Carefully remove from water bath and transfer to refrigerator to chill for at least several hours or overnight.
When ready to serve, heat caramel squares and heavy cream in a small saucepan over low heat. When caramel starts melting, stir constantly to combine until completely melted. Spoon onto the top of the pots de crème.
Meanwhile, make the whipped cream by placing all ingredients in an electric mixer and whisking until stiff peaks form. Place a dollop of whipped cream on top of the caramel. Serve immediately.