Gluten-Free Chocolate Pots de Creme

Ingredients

• 1.5 cups high-quality dark chocolate chips (70% cacao or higher) 1.5 cups high-quality dark chocolate chips (70% cacao or higher)
• 2 cups heavy cream 2 cups heavy cream
• 0.5 cup granulated sugar 0.5 cup granulated sugar
• 5 large egg yolks 5 large egg yolks
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.25 tsp salt 0.25 tsp salt
• Optional: Fresh berries or a dusting of cocoa powder for garnish Optional: Fresh berries or a dusting of cocoa powder for garnish

Instructions

1. 1

   Preheat your oven to 325°F (160°C) and arrange four 6-ounce ramekins in a deep baking dish. Gently melt the high-quality dark chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth and glossy, about 5-7 minutes. Remove from heat and set aside.

2. 2

   In a medium saucepan, heat the heavy cream and granulated sugar over medium heat, stirring until the sugar is dissolved and the cream is steaming but not boiling, approximately 5-8 minutes. Remove the saucepan from the heat.

3. 3

   In a separate bowl, whisk together the egg yolks and salt until pale yellow. Slowly temper the egg yolks by gradually whisking about half of the hot cream mixture into them, ensuring a smooth, homogenous blend. This process prevents the eggs from scrambling.

4. 4

   Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon, about 8-10 minutes. Do not let it boil.

5. 5

   Remove the custard from the heat and stir in the melted dark chocolate and pure vanilla extract until fully combined and the mixture is a uniform chocolate color. Strain the chocolate custard through a fine-mesh sieve into a clean bowl or directly into the prepared ramekins to ensure a silky-smooth texture.

6. 6

   Carefully pour hot water into the baking dish surrounding the ramekins, coming about halfway up their sides. Bake for 20-25 minutes, or until the edges of the pots de crème are set but the centers still have a slight wobble. Remove the ramekins from the water bath and let them cool completely on a wire rack for about 1 hour, then chill in the refrigerator for at least 2 hours, or until firm.

Nutrition (per serving)

Tips & Notes

• Use good-quality chocolate (70% cacao or higher for dark) — it's the primary flavor and worth the investment.
• Dutch-process and natural cocoa powder are not interchangeable in recipes with baking soda — use what the recipe specifies.
• Scrape a real vanilla bean pod into the batter and steep the pod in warm milk for 10 minutes for intense flavor.