Chocolate Pot De Creme

Chocolate Pot de Creme is an elegant dessert that is perfect for any occasion. This version incorporates smoked salt that complements the rich dark chocolate notes and adds a nice texture component to the velvety custard.

Recipe and photos by: Dora Cavallo

Process

Preheat oven to 325°F.

Bring the cream and milk to a low boil in a medium sized saucepan. Remove from heat and add the chopped chocolate. Let it sit for 2-3 minutes then whisk until all the chocolate is melted and smooth.

In a large mixing bowl, whisk the yolks and sugar together. Place a folded kitchen bowl under the mixing bowl, so it won’t move around. Slowly begin to add the warm chocolate mixture into the yolks, whisking constantly.

Strain the chocolate/yolk mixture with a sieve into a 4 cup measuring cup. Stir in the 1/2 teaspoon of Jacobsen Infused Cherrywood Smoked Salt.

Place six ramekins into a large baking pan. Pour the custard evenly into the ramekins. Place the baking pan onto the middle rack of the oven then fill the pan with hot water so it comes halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake for 45-50 minutes or until the pot de cremes are just set.

When they are cool enough to touch, transfer the ramekins to a wire rack and cool for 1 hour before chilling in the fridge for 5 hours or overnight. Serve with a sprinkle of salt, hazelnuts and a dollop of whipped cream.