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Ingredients
1 quart milk
1 scant cup cocoa powder
7 ounces bittersweet chocolate (like Valrhona brand)
1 scant cup sugar
3 egg yolks
1 egg white
Nutritional analysis per serving (12 servings)
35 grams carbs; 44 milligrams cholesterol; 222 calories; 3 grams monosaturated fat; 5 grams saturated fat; 9 grams fat; 4 grams fiber; 44 milligrams sodium; 5 grams protein; 30 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 300 degrees.
- Step 2
In a heavy saucepan, heat the milk to simmering and stir in cocoa, chocolate and½ of the sugar. Simmer, stirring, until the chocolate is completely melted.
- Step 3
In a separate bowl, whisk together egg yolks, egg white and remaining sugar. Pour milk mixture in a thin stream into the egg mixture; stir to combine. Pour into 12 small (2-by-2-inch) ramekins and place in a hot-water bath. Cover loosely with a sheet of aluminum foil or a baking sheet. Bake for 30 to 45 minutes, or until custard is thickened but not too firm; it will thicken some as it cools. Cool slightly before serving (or chill completely in the refrigerator, about 2 hours).
Private Notes
Comments
One has to wonder about a recipe that lists 3 egg yolks plus 1 egg white. Isn't that 2 egg yolks and 1 egg? In any case this was very rich and delicious. I referred to Melissa Clark's Extra-Bittersweet Chocolate Pots de Crème recipe for some details and served with slightly whipped crème fraîche.