Chocolate Pots de Crème

🥘 Ingredients

• Grand Marnier (optional)
  2 Tbsp
• bittersweet chocolate (66-72% cacao)
  12 oz
• confectioners' sugar
  4 tbsp
• egg yolks
  8 large
• flaky sea salt
  1 tsp
• granulated sugar
  1/2 c
• heavy cream
  3 c
• milk (2% or whole)
  1 c
• vanilla extract
  2 tsp

1. 1

   In a small saucepan over medium heat, warm the heavy cream and milk (2% or whole) until scalding hot.

   heavy cream: 2 c, milk (2% or whole): 1 c
2. 2

   Whisk the egg yolks in a small bowl. Slowly pour the hot milk mixture into the yolks while whisking constantly to prevent curdling.

   egg yolks: 8 large
3. 3

   Return the mixture to the saucepan over low heat. Whisk for about ⏱️ 1 minute until it thickens enough to coat the back of a spoon (a finger swiped across the spoon should leave a clear line).
4. 4

   Remove from heat. Whisk in the bittersweet chocolate (66-72% cacao) and granulated sugar until completely melted and smooth.

   bittersweet chocolate (66-72% cacao): 12 oz, granulated sugar: 1/2 c
5. 5

   Strain the mixture through a medium-mesh sieve into a bowl. Stir in the flaky sea salt , vanilla extract , and Grand Marnier (optional) . Taste and add more salt if desired.

   flaky sea salt: 1/2 tsp, vanilla extract: 1 tsp, Grand Marnier (optional): 2 Tbsp
6. 6

   Divide the custard into ramekins or glasses. Refrigerate for at least ⏱️ 1 hour until set.
7. 7

   Beat the remaining heavy cream until soft peaks form. Add the confectioners' sugar , flaky sea salt , and vanilla extract , then continue beating until firm but pillowy.

   heavy cream: 1 c, confectioners' sugar: 4 tbsp, flaky sea salt: 1/2 tsp, vanilla extract: 1 tsp
8. 8

   Bring the pots de crème to room temperature for ⏱️ 30 minutes before serving. Top with whipped cream and optional chocolate shavings.