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Chocolate Pot de Crème with Salted Caramel

Exquisitely velvety and divinely decadent, this Chocolate Pot de Crème is deliciously rich and topped with a buttery salted caramel!
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine French
Servings 5 Servings

Ingredients
  

Chocolate Pot De Creme:

  • 8 ounces dark chocolate, chopped
  • 5 egg yolks
  • ½ cup granulated sugar
  • ½ teaspoon instant espresso powder
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 ¼ cup heavy cream
  • ½ cup milk

Salted Caramel:

  • ¼ cup water
  • ¾ cup granulated sugar
  • 1 Tablespoon corn syrup
  • ½ cup heavy cream
  • 1 teaspoon salt

For Garnishing:

  • Coarse salt
  • Whipped cream

Instructions
 

Make the Pot De Creme:

  • Place chocolate in a medium bowl; set aside.
  • In a medium saucepan, whisk the egg yolks, sugar, espresso powder, vanilla, and salt together until smooth. Pour in the heavy cream and milk, stirring until smooth.
  • Place saucepan over medium heat and bring to a boil, stirring frequently. Once the mixture begins to boil, decrease the heat to low and continue stirring until the mixture is thickened enough to coat the back of a spoon. Pour mixture over the chocolate. Cover bowl with plastic wrap, and allow to sit for about 5 minutes.
  • Remove the plastic wrap, and whisk until smooth. Pour custard into ramekins, about 3/4 full. I used 4 ounce glass dishes. Refrigerate for at least 4 hours, or until set.

Make the Salted Caramel:

  • Pour the water into a medium saucepan. Pour the sugar into the center of the pan, making sure none of the sugar crystals hit the sides. Add the corn syrup.
  • Place pan over medium heat, leaving it alone for the first 5 minutes or until it the color begins to turn yellowish. Once you see some color, gently swirl the pan around occasionally as it boils. Continue boiling until the caramel reaches a golden amber color, about 5 to 10 minutes.
  • Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat, stirring until caramel is smooth. Transfer to dish or glass measuring cup to cool completely. Caramel will continue to thicken as it cools.

To Assemble:

  • Once the custard has set, pour about a tablespoon of the cooled salted caramel on top. Sprinkle with coarse salt, then top with whipped cream. Serve immediately.