Chocolate Nougat Pots De Crème

Victoria Dwek July 4, 2024

4.0 (1 reviews)

I love preparing dairy desserts whenever I have an excuse to, and with melaveh malkahs and Chanukah, this really is the dairy season.

For years and years, one of my favorite dairy desserts ever to both prepare, serve, and enjoy has been creme brulee. I think it’s finally time for a chocolate version. Even though pots de crème are prepared exactly the same way as creme brulee, it has an entirely different name, as this classic dessert doesn’t get that hard sugar crystal topping.

Yield: 12 4-ounce desserts

44

1h 12

Easy Vegetarian Pescatarian Gluten Free Dairy

Contains: Dairy, Egg

Cook Mode Keep your screen awake while you cook

Ingredients

Chocolate Nougat Pots De Crème

2 cups heavy cream
1/2 cup whole milk
2 (3-and-1/2-ounce) Geneve Jubilee Chocolate bars, finely chopped
6 egg yolks
6 tablespoons sugar
1 teaspoon Gefen Vanilla

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Directions

Preheat oven to 325 degrees Fahrenheit.
Add chocolate to a glass or metal bowl. In a saucepan, warm heavy cream and milk until just bubbling, then remove from heat and pour over chocolate. Mix until mixture is smooth and chocolate is melted.
In another bowl, whisk together yolks, sugar, and vanilla until smooth. Slowly pour in chocolate mixture, whisking as you pour.
Pour mixture into four-ounce ramekins. Place in a water bath (a large baking pan with boiling water coming about halfway up the sides of the ramekin). Cover with foil and bake for 45 to 55 minutes.

Description:

Photography by Chana Rivky Klein

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Chocolate Nougat Pots De Crème

Victoria Dwek

Whisk by Ami Magazine

Recipe Description:

I love preparing dairy desserts whenever I have an excuse to, and with melaveh malkahs and Chanukah, this really is the dairy season.

For years and years, one of my favorite dairy desserts ever to both prepare, serve, and enjoy has been creme brulee. I think it’s finally time for a chocolate version. Even though pots de crème are prepared exactly the same way as creme brulee, it has an entirely different name, as this classic dessert doesn’t get that hard sugar crystal topping.

Yield: 12 4-ounce desserts

Ingredients

Chocolate Nougat Pots De Crème

2 cups heavy cream
1/2 cup whole milk
2 (3-and-1/2-ounce) Geneve Jubilee Chocolate bars, finely chopped
6 egg yolks
6 tablespoons sugar
1 teaspoon Gefen Vanilla

Directions

Step 1 - Prepare the Chocolate Nougat Pots De Crème

Preheat oven to 325 degrees Fahrenheit.
Add chocolate to a glass or metal bowl. In a saucepan, warm heavy cream and milk until just bubbling, then remove from heat and pour over chocolate. Mix until mixture is smooth and chocolate is melted.
In another bowl, whisk together yolks, sugar, and vanilla until smooth. Slowly pour in chocolate mixture, whisking as you pour.
Pour mixture into four-ounce ramekins. Place in a water bath (a large baking pan with boiling water coming about halfway up the sides of the ramekin). Cover with foil and bake for 45 to 55 minutes.

Step 2 - Credits