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Dessert - Recipe Card Series

Dark Chocolate Pots de Crème

This classic French dessert is rich, velvety, and intensely chocolatey. It's an elegant dessert that's deceptively simple to make, perfect for dinner parties or a special treat.

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Recipe by Chef Nick Nolan

Born in Los Angeles, Chef Nick Nolan’s culinary path has been a blend of diverse influences and a deep reverence for exceptional ingredients. After refining his craft in kitchens from Southern California to Australia, his philosophy was profoundly shaped under the tutelage of Chris Kobayashi, a Farm-to-Table pioneer. That mentorship instilled a commitment to showcasing local, seasonal ingredients. Today, as co-owner of Trumpet Vine Catering and Society Cuisine, Nick brings this elevated yet authentic approach to every dining experience on the Central Coast.

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Yields 9 Servings (4-ounce ramekins)

Using high-quality eggs and dark chocolate is key to achieving its deep flavor and luxurious texture.

Ingredients

  • 3/4 cup granulated sugar
  • 1 cup whole milk
  • 1 1/2 cups heavy cream
  • 1 tsp vanilla extract
  • 8 ounces dark chocolate, 70% cacao, roughly chopped
  • 6 Rosemary Farm egg yolks, lightly beaten

Instructions

  1. Preheat your oven to 300°F (150°C). Place nine 4-ounce ramekins in a large baking dish. Fill the dish with boiling water until it comes halfway up the sides of the ramekins. Set aside to create a water bath.
  2. In a medium saucepan, combine the milk, heavy cream, and vanilla extract. Bring the mixture to a boil over medium heat, stirring occasionally.
  3. Remove the saucepan from the heat. Add the chopped dark chocolate and whisk until the mixture is smooth and the chocolate is fully melted.
  4. In a separate large bowl, whisk the sugar into the lightly beaten egg yolks until well combined.
  5. Slowly and gradually pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Continue whisking until the custard is completely smooth.
  6. Carefully and evenly divide the custard among the prepared ramekins.
  7. Cover the baking dish loosely with aluminum foil.
  8. Bake for 35–40 minutes, or until the custard is set but the center still has a slight jiggle.
  9. Remove the ramekins from the water bath and let them cool to room temperature.
  10. Chill the pots de crème in the refrigerator for at least 4 hours, or until completely cold.
  11. Serve cold with a dollop of whipped cream, fresh berries, or other fruit for topping.

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