Introduction
Indulging in a luxurious dessert can be one of the most satisfying experiences, and the Spiced Chocolate Pot de Crème is a delightful choice. This rich and creamy custard dessert boasts a sophisticated blend of flavors, combining the richness of dark chocolate with aromatic spices. Perfect for any occasion, this pot de crème is sure to impress your guests or simply make a lovely evening treat for yourself.
Detailed Ingredients with measures
Dark chocolate (70% cocoa) – 200g
Eggs – 4 large
Granulated sugar – 1/2 cup
Heavy cream – 1 cup
Whole milk – 1 cup
Vanilla extract – 1 tsp
Ground cinnamon – 1/2 tsp
Ground nutmeg – 1/4 tsp
Salt – a pinch
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time – 30 minutes
Total Time – 50 minutes (plus chilling time)
Yield – 4 servings
Detailed Directions and Instructions
Prepare Chocolate Mixture
In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the mixture is about to boil.
Incorporate Chocolate and Spices
Remove the saucepan from the heat and add finely chopped dark chocolate, whisking until smooth. Stir in vanilla extract, espresso powder, and a pinch of salt, followed by the spices: ground cinnamon and ground cardamom.
Whisk Egg Yolks
In a separate bowl, whisk the egg yolks until they are well combined.
Temper the Egg Yolks
Slowly pour a small amount of the hot chocolate mixture into the egg yolks while whisking constantly to prevent scrambling. Gradually add the rest of the chocolate mixture, continuing to whisk.
Strain Mixture
Pour the chocolate custard through a fine-mesh strainer into a clean bowl or measuring cup to remove any curdled egg bits.
Fill Ramekins
Divide the strained chocolate mixture evenly among ramekins.
Bake in Water Bath
Preheat the oven to 325°F (160°C). Place the filled ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 25-30 minutes or until the edges are set but the centers are still slightly jiggly.
Cool and Refrigerate
Once baked, carefully remove the ramekins from the water bath and let them cool to room temperature. Afterward, cover them with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
Serve
Once set, the spiced chocolate pot de creme can be served directly from the ramekins, optionally topped with whipped cream or shaved chocolate.
Notes
Quality of Chocolate
For the best flavor, use high-quality dark chocolate with at least 70% cocoa.
Spice Adjustments
Feel free to adjust the amount of spices to suit your taste. You can also experiment with other spices like nutmeg or ginger.
Serving Suggestions
These desserts pair well with a scoop of vanilla ice cream or a sprinkle of sea salt for added flavor.
Storage Recommendations
The pot de creme can be stored in the refrigerator for up to 3 days. Cover tightly to prevent absorption of any food flavors.
