Some might say this should have been a post for Valentine’s Day. But I say we should eat dark chocolate and shower each other in kisses everyday!
This has basically been my ritual since February 14 and now I’m worried because I’ve burned through all of my See’s Candy dark chocolate. People always say how they could never work in certain places because they’d constantly eat the food, but I’d seriously be lucky to last a day working for See’s Candy. You’d find me in the restroom choking back globs of Raspberry Creams and Scotchmallows. Man, those chocolates are sooo good!
These rich little chocolate pots sprinkled with sea salt should help buy me some time until my birthday comes around, where someone…anyone can buy me some more See’s. This could be, but is not limited to my wife, I know she reads my posts. Chocolate pots are so easy to make you’ll wonder why you haven’t made them before now. Of course the main ingredient is chocolate so don’t skimp on that part, but also don’t go to high on the percentage, 60-72% will be fine. Did you know that the higher the percent isn’t an indicator of the quality of the chocolate, just how sweet it’s going to be. The lower the percent, the sweeter the chocolate. The real quality comes from the bean and how it’s been treated and produced. This is a make ahead dessert which is always a magical thing if you’re busy in the kitchen, just be sure to bring the pots to room temperature before serving.
Mini Salted Dark Chocolate Pots
Ingredients
- 1 cup heavy cream
- 7 oz good quality chocolate
- 2 large egg yolks
- 1 1/2 Tablespoons unsalted butter
- Coarse Sea Salt for garnishing
Instructions
- For ramekin size see notes below.
- Heat the cream in a heavy pan until you see bubbles around the sides of the pan. Do not boil.
- Add the chocolate (in pieces) to the hot cream and gently whisk until mixed through and lump free.
- Whisk in the egg yolks.
- Finally add the butter and whisk until melted and the chocolate is smooth and shiny.
- Spoon the mixture into your ramekins and gently tap them on the worktop to get rid of any bubbles.
- Place in the fridge for at least 30 minutes to set.
- Sprinkle each pot with sea salt before serving at room temperature.
Notes
Let the chocolate pots sit at room temperature for at least 30 minutes before serving.
Serve just as they are or dip your favorite biscotti or cookie in them. From Jamie Oliver
I cannot ever resist a good sweet & salty dessert….especially when it involves chocolate! This looks totally luxurious!
I don’t normally gravitate towards solid chocolate dessert, but the fact that it’s salted is enough for me haha.
Holy cow! Those sound amazing!!!
Those scotchmallows are the death of me! I can eat, like 5 without even breathing. But these chocolate pots might hold over. Oooh wait! What about a scotchmallow on top? Ok, I’m evil, I know.
Not evil Christina, just very smart :)
I love salted chocolate, these look so rich and indulgent!
Very rich Laura, but that’s okay, right ;)
They look rich and divine!
Cheers Angie :)
Yes please!!! Looks silky smooth and decadent :)
Cheers,
J+C
Very decadent ladies :) Thanks
So much chocolate. So my thing!!
Yup Tieghan, you gotta love chocolate!
My hubby is gonna die when I make these, and he would agree that every day should be filled with Chocolate!
Thanks Tracy, I hope he’s going to be okay ;)
Chocolate!!! I need these little pots right now! Beautiful!
Wow Gerry, this is pure chocolate decadence, can I just lick that pan, please?
I think I may have mentioned my genetic fondness for chocolate “pudding” before. GREG
I made this today. Amazing!
YES PLEASE!!!… And then I wonder why my jeans don’t fit me. Ha.
Thanks Maggie!
Hello, I tried doing this except I halved the recipe and it came out incredibly lumpy and the butter has separated completely! What did I do wrong?
When pouring the mixture into the ramekins, use a sieve.
Though it would alter the taste, would these pots de crème still set up if I used coconut milk (the thick part from the can) instead of the whipping cream? Thanks!