This is one of our most beloved desserts at Cru. Creamy and decadent. Absolutely perfect for Valentine’s Day.
4 c. heavy cream
1 c. whole milk
10 oz bittersweet chocolate chips (60% chocolate)
12 egg yolks
2/3 c. sugar
1 1/2 t. sea salt
Preheat oven to 325 degrees. Place the chocolate in a large mixing bowl. In a separate bowl, whisk the egg yolks, sugar and sea salt. Meanwhile, heat the heavy cream and milk over medium heat until very warm.
Pour half of the hot cream mixture over the chocolate and the other half over the sugar and egg yolks. Whisk to thoroughly melt the chocolate and then combine the two mixtures.
Divide pot de crème mix among 8 ramekins. Place in a roasting or baking pan filled half way with warm water. Cover with aluminum foil. Bake for 20-25 minutes or until they have a slight shake in the middle. Remove the foil and cool completely.
Serve topped with lightly whipped cream or dulce de leché and an additional sprinkle of sea salt.