Chocolate Pots de Crème

🥘 Ingredients

• heavy cream 2 cups
• milk (2% or whole) 1 cup
• egg yolks 8 large
• bittersweet chocolate (66-72% cacao) 12 oz
• granulated sugar ½ cups
• flaky sea salt ½ tsp
• vanilla extract 1 tsp
• Grand Marnier (optional) 2 Tbsp
• heavy cream 1 cup
• confectioners' sugar ¼ cups
• flaky sea salt ½ tsp
• vanilla extract 1 tsp

1. 1

   In a small saucepan over medium heat, warm the heavy cream and milk (2% or whole) until scalding hot.
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.
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.
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.
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.
8. 8

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