Sous Vide Chocolate Pot de Creme

Desserts are a must during every party. In this recipe I present to you an easy to prepare and incredibly good dessert, which will make children happy and brighten up the evening for grown-ups. To complete a meal with the sweetness of a traditional revisited recipe.

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Prep Time 30 mins

Cook Time 1 hr

Total Time 1 hr 30 mins

Course Dessert

Cuisine American

Servings 4 people

Equipment

• 200ml Mason Jars (Glass Containers) with Lids
• Sous Vide Cooker
• Sous Vide Container
• Kitchen Thermometer

Ingredients

  

• 7 Ounces (200 grams) Dark Chocolate
• 3.5 Ounces (100 grams) Sugar
• 1 Cinnamon Stick
• 1 tbsp Salt
• 3.5 Ounces (100 grams) Egg Yolk
• 14 Ounces (400 grams) Fresh Cream

Instructions

 

• Set the sous vide cooker at 72°C – 161°F and set it in the sous vide container to heat the water.
• Pour the fresh cream into a pot and heat it to 70°C/158°F on Medium heat.
• Finely chop the chocolate and pour them into the pot with the fresh cream.
• As the mixture starts to thicken, add the sugar.
• Turn off the heat to the pot. Mix the chocolate and fresh cream well.
• When blended well, add the egg yolks and whisk.
• The mixture will not rise, but it will capture air that will leave your dessert fluffier and less thick once cooked. Add the teaspoon of salt now and mix again.
• Let the mixture settle for 10 minutes, allowing the excess air to leave as bubbles that rise to the top and disappear.
• Pour the mixture into the mason jars (glass containers) and loosely seal the lids.
• Lower the jars into the sous vide container and cook for 60 minutes.
• After the cooking is done, take the jars out and let it cool down for 15 minutes.
• Then chill in the fridge and serve cold when ready.
• When serving, garnish and decorate with whipped cream.

Notes

If you desire a creamier consistency, just lower the temperature by 2°C / 4°F.

For a firmer consistency, increase the temperature by 2°C / 4°F. 

Keyword Chocolate, Dessert, Pot de Creme, Sous Vide

Easy Chocolate Pots de Creme Recipe

Chocolate custard is a delicacy served at French restaurants. It is made by mixing eggs, milk, sugar, and cocoa powder together. A slow temperature rise is required to create a fine mesh of egg proteins. Too much heat too fast results in a scrambled egg-like mixture. Baking custard in hot water helps to slow down the temperature increase.

Sous vide cooking is used by many people to make creme bruleé. This method uses water baths to maintain precise temperatures. With this method, you can get the same results as traditional methods.

This recipe is designed specifically for use with a sous vide cooker. Pay attention to technique and cooking time when you progress through the recipe steps.

Sous Vide Chocolate Pot de Crème Toppings

You may choose to top the Chocolate Pot de Creme with either whipped cream or sea salt if desired.

Tips For Using Glass Jars

You should heat the jars and lids as you heat the water bath. Once the water is hot, remove the jars and place them on a clean towel, so that they won’t come into contact with cold surfaces.

Fill the jars, cover them and return them to the water bath to cook.

To prevent cracks and breakages from pressure build-up in jars, close them only ‘finger tip’ tightly. This prevents any trapped air in the jars to release, while allowing no water in.

Ensure your lids are in perfect condition – dent and rust free.

For other great recipes, check these out:

• Sous Vide Eggs – Poached, Hard and Soft-Boiled
• Sous Vide Ribeye Steak
• Sous Vide Lobster Tail