Prepare to embark on a culinary journey that will transform your dessert game forever! Imagine a silky, decadent chocolate pot de crème that doesn't just tantalize your taste buds, but transports you to the vibrant streets of China with every single spoonful. This isn't just another chocolate dessert—this is a revolutionary fusion of rich, dark chocolate and the complex, warming notes of traditional Chinese five spice, creating a dessert experience that will make your guests stop, savor, and ask, "What is this magical creation?"
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 4 ounces dark chocolate, chopped
- 3 large egg yolks
- 1 teaspoon Chinese five spice powder
Instructions
- Prepare your mise en place by gathering all ingredients and equipment: 4 ramekins, a medium saucepan, whisk, fine-mesh strainer, and a large baking dish for water bath.
- In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, whisking occasionally until sugar completely dissolves and mixture is steaming but not boiling.
- Sift unsweetened cocoa powder into the hot cream mixture, whisking continuously to prevent lumps and create a smooth consistency.
- Add chopped dark chocolate to the hot cream mixture, removing from heat. Let sit for 2-3 minutes, then whisk until chocolate is completely melted and incorporated.
- In a separate bowl, whisk egg yolks until smooth. Gradually temper the egg yolks by slowly adding hot chocolate mixture while continuously whisking to prevent scrambling.
- Sprinkle Chinese five spice powder into the custard mixture, whisking thoroughly to distribute the spice evenly.
- Strain the entire mixture through a fine-mesh strainer to ensure a silky smooth texture, removing any potential egg solids.
- Preheat oven to 325°F (165°C). Arrange ramekins in a large baking dish.
- Divide custard evenly among ramekins. Fill the baking dish with hot water, reaching halfway up the sides of the ramekins to create a water bath.
- Carefully transfer baking dish to preheated oven and bake for 25-30 minutes, or until custards are set but still slightly jiggly in the center.
- Remove ramekins from water bath and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to chill and set completely.
- Before serving, optionally garnish with whipped cream, chocolate shavings, or a light dusting of Chinese five spice powder.
Tips
- Temperature is crucial: Always temper your eggs slowly to prevent scrambling and ensure a smooth, luxurious custard.
- Use high-quality dark chocolate (at least 70% cocoa) for the most intense flavor profile.
- The fine-mesh strainer is your secret weapon for achieving that impossibly silky texture.
- Don't rush the cooling process—allowing the pots de crème to chill thoroughly helps develop deeper flavors.
- For an extra touch of elegance, use a kitchen torch to caramelize a light sprinkle of sugar on top just before serving.
- Experiment with garnishes like candied ginger or a light dusting of cinnamon to complement the five spice notes.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 6g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 210mg
