Chocolate Pots de Crème with Dulce de Leche and Bourbon Whipped Cream

Ingredients

• 10 oz bittersweet chocolate (chopped fine)
• 5 large egg yolks
• 5 tbsp sugar (divided; 5 tablespoons for the custard and 2 teaspoons for the whipped cream)
• 0.25 tsp table salt
• 2.25 cup heavy cream (divided: 1½ cups for the custard and ¾ cup for the whipped cream)
• 0.75 cup half-and-half
• 1 tbsp vanilla extract
• 0.5 tsp instant espresso powder (mixed with 1 tablespoon water)
• 1 tbsp water (to mix with the instant espresso powder)
• 1 cup dulce de leche (warmed; use 2 tablespoons per pot de crème)
• 1 tsp bourbon

Steps

1. 1

   Place the finely chopped bittersweet chocolate in a large heatproof bowl. Set a fine-mesh strainer over the bowl and set it aside.

2. 2

   In a medium bowl, whisk the egg yolks, 5 tablespoons of the sugar, and the salt until combined.

3. 3

   Whisk the 1½ cups heavy cream and the half-and-half into the yolk mixture.

4. 4

   Transfer the cream mixture to a medium saucepan. Cook over medium-low heat, stirring constantly and scraping the bottom of the pan with a wooden spoon, until the custard is thickened and silky and registers 175 to 180°F. This should take 8 to 12 minutes; do not let the custard simmer or overcook.

5. 5

   Immediately pour the hot custard through the strainer over the chopped chocolate. Let the mixture stand for about 5 minutes so the chocolate can melt.

6. 6

   Whisk gently until the chocolate mixture is smooth.

7. 7

   Whisk in the vanilla extract and the espresso powder mixed with water.

8. 8

   Divide the custard evenly among eight 5-ounce ramekins. Gently tap the ramekins against the counter to remove air bubbles.

9. 9

   Let the pots de crème cool completely. Cover them with plastic wrap and refrigerate until slightly firm, about 2 hours.

10. 10

    Spoon 2 tablespoons of warmed dulce de leche over the top of each pot de crème.

11. 11

    Cover the ramekins and refrigerate until fully chilled, at least 2 hours or up to 3 days. Before serving, let the pots de crème stand at room temperature for 20 to 30 minutes.

12. 12

    Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the remaining ¾ cup heavy cream, the remaining 2 teaspoons sugar, and the bourbon on low speed until foamy, about 30 seconds.

13. 13

    Increase the mixer speed to medium and continue beating until the beaters leave a trail, about 30 seconds.

14. 14

    Increase the speed to high and whip until the cream has nearly doubled in volume and soft peaks form, 30 to 45 seconds.

15. 15

    Dollop the bourbon whipped cream over the pots de crème and serve.

Notes

The base proportions should not be changed. The fully topped pots de crème can be refrigerated for up to 3 days; let them stand at room temperature for 20 to 30 minutes before serving. The source mentions that other toppings may be used to vary the flavors.

Nutrition per serving

• dessert
• French
• chocolate
• custard
• no-bake
• make-ahead
• holiday
• contains-alcohol