October 17, 2017

Chocolate Salted Caramel Pots de Crème #Choctoberfest

Chocolate Salted Caramel Pots de Crème #Choctoberfest

Rich and decadent layers of chocolate and salted caramel custard topped with a dark chocolate ganache is the perfect treat this holiday season.

chocolate salted caramel pots de creme

Disclosure: I received free products for my honest review of Imperial Sugar products.

We are back again this year for our annual #Choctoberfest and I have a fantastic recipe to start off the week. Let’s face it, I love all things chocolate from chocolate waffles and dark chocolate raspberry tarts to dark chocolate cranberry brownie cookies to chocolate KIND bar copycats and easy chocolate trail mix bites and quite possibly the most amazing (although not too photogenic) chocolate mousse.

Our amazing gold sponsor Imperial Sugar was so gracious in donating 88 pounds of sugar to each blogger for #Choctoberfest. Whaaaaaat!! I’m going to be baking nonstop! Since 1843, Imperial Sugar has been at the heart of family traditions and celebrations and all of their sugars are awesome. I used the granulated sugar in both the chocolate and salted caramel custards today.

If you didn’t see the amazing giveaway post yesterday, be sure to ENTER here. You can win over $450 worth of chocolate and sugar. Check back all week for #Choctoberfest recipes on all the blogs participating!  This is only part of what you’ll receive in the giveaway! Pretty much enough sugar to last me a couple years 🙂
Chocolate. Custard. Cream. Salted Caramel. Need I say more? If you have never tried a pot de creme, you are in for a treat! The fancy French name means “pots of custard or cream” and boy, does it ring true.  Imagine a thick pudding that The dessert takes a bit of time because of the layering but I promise you it is worth it. I am lacking in the oh so beautiful see through ramekins so I used my stemless white wine glasses in a pinch! This is a no-bake dessert so they don’t need to be ovenproof 🙂 My friend Shannon raved about a salted caramel pot de creme she had at a restaurant and I was inspired to put a chocolate twist on it!
chocolate salted caramel pots de creme
The recipe has a lot of steps but they are all pretty simple–no true baking involved! First you need to make the chocolate layer–just warm up your egg yolks, Imperial Sugar, and cream in a pot, pour it into a blender with chocolate chips, and blend until smooth! Divide the mixture into 4 ramekins and refrigerate.
Next, while the chocolate layers are chilling, you can make the salted caramel mixture.  You are going to make salted caramel (butter, cream, and Imperial Sugar) and add the egg yolks to thicken it up into a delightful pudding. Pour into ramekins and chill.
 Lastly, to make the ganache you just need to heat up some cream (microwave is fine!), pour over some chocolate chips, let sit for a couple minutes, and then stir. It quickly transforms to a thick chocolate you can pour onto the salted caramel layer. Let sit for at least 10 minutes or chill until ready to serve.
chocolate salted caramel pots de creme
 Top with a little coarse sea salt, fresh whipped cream, and sifted cocoa powder before digging in! It would be delicious with a nice cup of coffee or tea alongside it.
chocolate salted caramel pots de creme
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Chocolate Caramel Pots de Creme

Yield: 4 servings

Serving Size: 1

Chocolate Caramel Pots de Creme

Super rich and decadent dark chocolate, salted caramel and chocolate ganache pots de creme.

Ingredients

    For the Chocolate Layer:
  • 1 C. Heavy Cream
  • 4 oz dark chocolate chips (or semi-sweet)
  • 3 T. Imperial Sugar
  • 1/4 t. Salt
  • 2 Egg Yolks
  • 1 t. Vanilla
    • For the Salted Caramel Layer:
  • ½ C. Imperial Sugar
  • 1 T. unsalted butter
  • 2 T. Water
  • 1¼ C. Heavy Cream
  • 4 Egg Yolks
  • 3/4 t. Coarse Sea Salt
    • For the Chocolate Ganache:
  • 4 oz. dark chocolate chips
  • 1/2 C. Heavy Cream
  • coarse sea salt
  • cocoa powder (for serving)

Instructions

  1. First, make the chocolate layer. Place the cream, egg yolks, sugar and salt in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon (see picture above).
  2. Pour the cream mixture into a high speed blender with the chocolate chips and vanilla. Blend until smooth.
  3. Pour the mixture into individual ramekins and refrigerate for at least 30 min.
  4. Next, make the salted caramel layer. Place the sugar, butter, and water in a medium pot. Bring to a boil, stirring to dissolve sugar. Swirl gently.
  5. As soon as the caramel turns golden, pour the the heavy cream in.
  6. Add in coarse sea salt and whisk until smooth. Remove from heat.
  7. In a small bowl, lightly beat the 4 egg yolks with the whisk. In a slow, steady stream, pour in a couple tablespoons of of the cream mixture, whisking constantly.
  8. Whisk the tempered egg mixture back in the the saucepan with the caramel cream and bring back to a boil slowly, whisking continuously.
  9. As soon as the mixture begins to bubble and thicken, remove from heat. If you want you can even strain it before adding to ramekins.
  10. Divide among ramekins with chocolate layer. Refrigerate for at least 30 min.
  11. Finally, it's time to make the chocolate ganache! Warm the heavy cream in a saucepan or a microwave. Add cream to chocolate chips and let sit. Do not touch for at least 3 minutes.
  12. Stir chocolate chips and cream mixture until fully melted. Pour over salted caramel layer in ramekins and refrigerate for a couple hours.
  13. Serve with coarse sea salt, fresh whipped cream, and a dusting of cocoa.

Notes

*If you want to have only the chocolate or salted caramel pots de creme, I recommend doubling the recipe for that specific layer so you can fill up the ramekins.

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chocolate salted caramel pots de creme


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