Silky, rich dark chocolate custard laced with robust espresso for a deep bittersweet flavor. The texture is velvety and spoonable, melting smoothly on the tongue with a glossy surface. A light dusting of flaky sea salt at the end lifts the chocolate and highlights the coffee notes. Serve chilled in small ramekins after dinner for an elegant, make-ahead dessert.
Ingredients
- Heavy cream (1 cup / 240 ml)
- Whole milk (1/2 cup / 120 ml)
- Dark chocolate, finely chopped (6 oz / 170 g, 70% cocoa recommended)
- Espresso or strong brewed coffee (2 tbsp)
- Large egg yolks (4)
- Granulated sugar (1/4 cup / 50 g)
- Vanilla extract (1 tsp)
- Fine sea salt (1/8 tsp)
- Flaky sea salt for finishing (optional, pinch per ramekin)
- Whipped cream (optional, for serving)
Instructions
- Preheat the oven to 300°F (150°C). Arrange six 4-oz (120 ml) ramekins in a baking dish with high sides.
- In a small saucepan, combine the heavy cream and milk and warm over medium heat until just steaming; do not boil.
- Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let sit 1 minute, then whisk until smooth and glossy.
- In a separate bowl, whisk the egg yolks with the granulated sugar until the mixture is slightly thickened and pale. Stir in the espresso, vanilla, and fine sea salt.
- Temper the yolks by slowly pouring about one-third of the warm chocolate mixture into the yolk mixture while whisking constantly, then pour the tempered yolks back into the remaining chocolate and whisk to combine.
- Strain the custard through a fine-mesh sieve into a measuring cup to remove any solids and create a silky texture.
- Divide the custard evenly among the ramekins. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins to create a water bath.
- Bake for 30–35 minutes, or until the edges are set but the centers still wobble slightly when gently shaken. Avoid overbaking to keep them creamy.
- Carefully remove the ramekins from the water bath and let cool to room temperature, then refrigerate at least 2 hours or up to 3 days.
- Before serving, top each pot de creme with a small dollop of whipped cream (optional) and finish with a light pinch of flaky sea salt.
Tips or Variations
- For a mocha twist, fold 1 tsp cocoa powder into the espresso before adding to the yolks.
- Swap half the dark chocolate for milk chocolate for a sweeter, softer flavor; reduce finishing salt slightly.