Dark Chocolate Pot de Crème with Salted Caramel Sauce
 
 
Author:
Recipe type: Dessert
Serves: 4 servings
Ingredients
For the Salted Caramel Sauce:
  • ½ cup water
  • 1¼ cup granulated white sugar
  • 1 Tablespoon light corn syrup
  • ¾ cup heavy cream
  • 1 teaspoon kosher salt
  • 1 Tablespoon salted butter, softened
For the Dark Chocolate Pot de Crème:
  • 1½ cups whole milk
  • 1½ cups heavy cream
  • 6 large egg yolks
  • ¼ cup + 2 Tablespoon granulated white sugar
  • 1 teaspoon instant espresso powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 1 package (11.5 ounces) Ghirardelli extra dark chocolate chips
Instructions
For the Salted Caramel Sauce:
  1. In a heavy-bottomed 2 quart stainless steel saucepan, pour the water first.
  2. Add the sugar and light corn syrup. FAB TIP: Adding light corn syrup to the sugar mixture prevents crystallization (where sugar clumps together into hard chunks).
  3. Bring the mixture to a boil. FAB TIP: Do not leave the stove or else you will risk burning the caramel.
  4. Keep cooking on high heat until it turns golden amber in color. Make sure to swirl the pan occasionally to even out the color. (This will take a little time and patience. The sugar mixture will bubble vigorously first, then the bubbles will become slower and eventually start turning yellow-brown. Then, turn into a deep orange brown color and that is what you are looking for).
  5. Once golden amber in color, turn the heat to low. Add the cream in three increments. (Be careful because mixture has a tendency to bubble up but it will subside eventually).
  6. Use a wire whisk to combine.
  7. Once all the cream is added, keep stirring until the caramel is completely melted.
  8. Turn the heat off, add the salt and butter.
  9. Stir until well incorporated.
  10. Pour equally into 4 heart-shaped ramekins (about 2 Tablespoon of salted caramel sauce per ramekin).
  11. Sprinkle lightly with more kosher salt on top.
  12. Refrigerate to set.
For the Dark Chocolate Pot de Crème:
  1. In a heavy-bottomed medium saucepan over medium-high heat, combine the milk, cream, and ¼ cup sugar.
  2. Bring the mixture to a boil.
  3. Meanwhile, whisk together yolks and 2 Tablespoon sugar.
  4. Pour a little of the hot milk/cream mixture into the yolks mixture and whisk immediately.
  5. Then, pour this over the rest of the hot milk/cream mixture in the pan.
  6. Continue to cook over medium heat until the mixture is thick enough to coat the back of the wooden spoon, about 7 to 10 minutes.
  7. Immediately pour the hot thickened mixture in a blender or food processor along with extra dark chocolate chips, espresso powder, vanilla, and salt.
  8. Blend until the chocolate chips is all melted and homogenous.
  9. Scoop over the ramekins. FAB TIP: Tap the ramekin gently to flatten out the top.
  10. Refrigerate for 3 to 4 hours.
  11. Garnish by simply dusting with powdered sugar or cocoa powder.
  12. If you want it fancier, top with fresh whipped cream, Valentine's sprinkles, or mini chocolate chips.
  13. Enjoy!
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-dark-chocolate-pot-de-creme/