An indulgent dessert, these silky chocolate pots are enriched with salted caramel swirls and finished with a whisper of sea salt—perfect for “decadent dessert,” “pot de crème recipe,” and “chocolate lovers.”
Why It’s Decadent
-
Luxurious Texture: Ultra-smooth, custardy chocolate.
-
Flavor Depth: Caramel and sea salt elevate the bittersweet base.
-
Portion Control: Individual ramekins make plating and gifting effortless.
Ingredients (Makes 6 pots)
-
Custard:
-
1¼ cups heavy cream
-
½ cup whole milk
-
6 oz high-quality dark chocolate (70%), chopped
-
¼ cup granulated sugar
-
3 large egg yolks
-
1 tsp vanilla extract
-
-
Salted Caramel Swirl:
-
½ cup sugar
-
3 tbsp butter
-
3 tbsp heavy cream
-
½ tsp flaky sea salt
-
-
Finish:
-
Extra sea salt flakes
-
Fresh berries (optional)
-
Method
-
Make Caramel: In a saucepan, melt sugar until amber. Whisk in butter, then cream until smooth. Stir in sea salt; cool slightly.
-
Custard Base: Heat cream and milk until steaming. Pour over chocolate in a bowl; let sit 1 min, then whisk until melted.
-
Egg Yolk Blend: In a separate bowl, whisk sugar and yolks until pale. Temper with hot chocolate mixture, then stir in vanilla.
-
Bake in Bain-Marie: Divide custard among 6 ramekins. Dollop 1 tbsp caramel into each and swirl gently. Place ramekins in a baking dish; add hot water halfway up sides. Bake at 325 °F for 20–25 min until edges set and centers jiggle.
-
Chill & Serve: Cool to room temp, then refrigerate 2 hours. Sprinkle extra sea salt and top with berries.
Pro Tips
-
Caramel Watch: Do not walk away—caramel can burn in seconds.
-
Water Bath Seal: Cover ramekins with foil to prevent water splashes.
-
Swirl Artistry: Use a toothpick to create elegant caramel patterns.
Final Thoughts
This Salted Caramel & Sea-Salt Chocolate Pot de Crème is next-level dessert luxury—rich, balanced, and visually stunning. It targets “gourmet dessert” and “chocolate pot de crème” searches with finesse. Tag #DaillyRecipes when you unveil these sumptuous pots!
0 Comments