Sea-Salted Dark Chocolate POT DE CRÈME Recipe | DallasChocolateClasses.com

Описание: Chocolate pot de crème (meaning “jar/pot of cream”) is about one simple idea: creamy chocolaty-ness. And you’ll see from this video that I departed from traditional approaches to simplify achieving the same great results. Traditional approaches to custards often require you to whisk the eggs and sugar vigorously together “until lightened” in one bowl then slowly whisk in heated cream, boil water to add it to the water bath, and finish baking in the oven. There are also methods for cooking pots de crème on the stovetop before adding them to the baking dishes and skipping the oven entirely, but this approach requires standing at the stovetop and constantly stirring for up to 8 to 12 minutes, which I don't care to do. The approach in the video eliminates or shortens many of these steps yet still achieves a silky creaminess.

You can embellish this easy chocolate dessert in many ways, but, for me, everything seemed to distract from chocolate pot de crème’s raison d’être: that one simple idea. So, sea salt (chocolate’s best friend, in my opinion) added to the base plus a small additional sprinkle of flaky sea salt at the end is what I settled on as its only embellishment, and with no regrets. Enjoy!

Thanks for watching! All my recipes are thoroughly tested exactly as presented in my videos so that you can easily replicate them. All photos are my own and represent the exact product you see created in the video. However, if you have any problems or need more help or are just curious about anything regarding the recipe, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.

Chef Zach
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Ingredients:
2 Tbsp (23 g) turbinado sugar
2 pinches (1/8 tsp) sea salt
4 large (70 g) egg yolks
1 1/2 cups + 2 Tbsp (385 ml) heavy cream
1/2 cup (63 g) premium dark chocolate
1/3 tsp (2 ml) pure vanilla extract

 
TIPS & EXTRAS:
As with any chocolate dessert, your chocolate choice here will be key. And when I find a chocolate I love, I want the flavors of the chocolate to be what I taste in my pot de crème. The dark chocolate I chose for this recipe is Valrhona’s 66% Caraïbe, a favorite dark chocolate of mine with a nice earthiness and good balance of sweetness to bitterness. Choosing too dark of a chocolate for this recipe can remove too much sugar and create a denser-than-desired pot de crème. But part of the fun of working with chocolate is testing various ones to customize it to suit your tastes, and discovering how different chocolates make differences. The recipe was tested many times with the chocolate above, so I know you’ll have success with that one.
Pot de crème is simply a baked custard, and there are many recipes for baked custards: those including whole eggs or those using egg yolks only or a combo of the two, or those using just cream or just milk or half-and-half. When you study recipes for baked/cooked custards, you’ll see these variations. Other examples of baked/cooked custards are flan, crème caramel, crème brulée, and cheesecake (essentially a baked cheese custard). A citrus curd is a cooked custard but using fresh squeezed citrus juice rather than dairy.
Custards like slow and easy baking/cooking to prevent overcooking the eggs, which is why baking temperatures are usually around 325F/160C rather than standard 350F/175C or higher used for many cakes and other baked goods. The water bath (aka “bain marie”) adds moisture to prevent the tops from drying plus helps control the temperature surrounding the baking dishes so the custard cooks more slowly and to a better consistency.
Turbinado sugar is best known under the brand “Sugar in the Raw.”
Eggs are always best weighed to ensure consistency rather than trying to go by a “number” of yolks, whites, or whole eggs due to the possible variations of each egg.

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