A white ramekin of dark chocolate pot de crème on a doily, with a sugared shortbread alongside

From Off the Deep End

Dinner Party Pots de Crème

Name: Dinner Party Pots de Crème
Yield: 4 to 6 servings
Ingredients: 8 oz chocolate, chopped; 2 cups cream; 2 Tbsp sugar; 6 egg yolks; 1 tsp vanilla; Pinch of salt; Whipped cream (for topping); Add-in of choice (some ideas include: ½ tsp almond extract, orange zest, 2 tsp instant espresso powder or 1–2 oz Kahlua, raspberry or cherry liqueur, candied hazelnuts, or coconut flakes)

Lanie's Kitchen / Recipes / Dinner Party Pots de Crème

Course: Dessert
Cooked by: Dinner party
Serves: 4 to 6
Ingredients: 8

Directions

Heat cream, sugar, and salt over medium-low heat until thoroughly warm but not simmering. Stir to dissolve sugar, and continue to stir occasionally so the cream does not scald or get a weird film on top.
While cream is heating, separate egg yolks from the egg whites, putting egg yolks in a large bowl. (Save whites for a breakfast scramble, meringue, or French tea cakes!)
Chop chocolate and put in medium bowl.
When cream is hot, pour over chocolate. Mix by hand until chocolate is melted and mixture is smooth and glossy. (This may take a few minutes — don’t worry, it will get there!)
Pour chocolate in a thin stream into egg yolks, mixing constantly so that eggs don’t cook.
Stir in vanilla and any extra add-ins.
Divide chocolate among ramekins or serving dishes of choice. (Depending on the vibe you’re going for and what you have on hand, you could use bowls, mugs, wine glasses, pudding dishes, or even tea cups! Any receptacle will do.)
Chill at least four hours or overnight.
Serve with a dollop of whipped cream, and maybe a little shaved chocolate or a cherry on top!