February 24, 2020
Dark Chocolate Pot de Crème
Recipe by Renee Cade
Yield: about eight, 4oz. ramekins
Ingredients
8g gelatin
1 cup whole milk, divided
2 cups heavy cream
1/4 cup sugar
90g TCHO 70% Dark Chocolate, chopped
10g TCHO Natural Cocoa Powder
Directions
- Bloom gelatin in 1/2 cup of milk.
- In a saucepan, heat remaining milk and heavy cream until scalded (190oF).
- Add sugar, chocolate, and cocoa powder to hot mixture. Stir until melted and combined.
- Add bloomed gelatin-milk mixture and melt.
- Blend using an immersion blender.
- Strain and pour into your chosen vessel (glass, custard cups, etc.).
- Chill for 4 hours or overnight.
- Garnish with whipped cream, cocoa dusted, and fresh berries and dig in!