🍫 Dark Chocolate Pots de Crème with Espresso & Sea Salt
Silky French-style chocolate custards infused with a hint of espresso and topped with a sprinkle of flaky sea salt. Creamy, deeply chocolaty, and beautifully indulgent — no baking required.
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Ingredients (makes 4 small servings): • 6 oz (170g) high-quality dark chocolate (60–70%), finely chopped • 2 large egg yolks • 2 tbsp granulated sugar • 1 cup (240ml) heavy cream • ¼ cup (60ml) whole milk • 1 tsp instant espresso powder • 1 tsp vanilla extract • Pinch of salt • Flaky sea salt & whipped cream (for topping)
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Instructions: 1. Melt chocolate: Place chopped chocolate in a heatproof bowl. 2. Heat custard base: In a saucepan, whisk together egg yolks and sugar. Add cream, milk, espresso powder, and salt. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (do not boil). 3. Combine: Pour the hot mixture over the chocolate. Let sit 1 minute, then stir until smooth. Add vanilla. 4. Chill: Pour into small ramekins or glasses. Cover and chill for at least 2 hours, until set. 5. Serve: Top with a dollop of whipped cream and a pinch of flaky sea salt.
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