Extra-Bittersweet Chocolate Pots de Crème

Delicious, rich, and not too sweet. I made this as written, just doubling the recipe to get 11 generous 5.25 oz ramekins (just shy). Unlike others, I found my pots de creme were jiggly as described and not liquid. I wonder if others forgot the foil and thus liquidy pots. Another trick—I put a layer of paper towel on the bottom of the roasting pan before adding the ramekins and then water; this prevents the ramekins from sliding around as you move the pan.

I made this for company last night and it was fabulous. Very chocolatey, silky and not too sweet. Directions were spot on, baked until edges are just set and center jiggly. I refrigerated them overnight and they firmed up beautifully. Served with fresh whipped cream and a biscotti on the side. I made them in 4 ounce pots de crime pots and it made 5 1/2 servings. (Used the 1/2 serving to test them). Perfect size as they are quite rich. Will definitely make this again.

This is a TERRIBLY simple recipe with amazing results.

do NOT be fooled, it is not "jiggly" when you remove it from the oven, it's "liquid"! it will remain liquid while you cool it on wire racks,
THIS RECIPE WILL ONLY SET WHEN IT'S COOLED IN THE FRIDGE!
very simple, very good.

If you've run out of foil - or prefer "reusables" - just lay a cookie sheet (flat side down) over the pan once you've poured in the water, and after the pan is in the oven. Works a treat.

I made this tonight for a dinner party of 10, tripling the recipe. Everyone raved. I made only one adjustment, adding 1 tsp. of espresso powder to make the chocolate flavor even deeper. Oh! And I discovered right before putting it in the oven that I was out of foil. Good news: baking it in an uncovered water bath for 25 minutes still produces excellent results.

I made this recipe sous vide in 4 oz mason jars. 178 degrees for 2 hours let to a perfectly set custard. I added a pinch of cayenne, and it was a hit for my Cinco de Mayo party.

Before you ever use American chocolate, read the ingredients. No, no, no! European chocolate is regulated and has no wax.

This recipe was a disaster. Never firmed up and way more labor intensive than necessary. The recipe that works MUCH better is https://www.finecooking.com/recipe/bittersweet-chocolate-pots-de-creme I find many of Melissa Clark's recipes to be lacking in specifics and have now sworn off using her recipes no matter how good they sound.

Excellent, and easy! Don't skip the sieve. I did, and it was a mistake.

This was a fabulous winter dessert -well written and easy to make. The chilling made it silky and creamy.

Oh my....this was like eating a bit of heaven. Creamy and rich; definitely serve it with whipped cream. I used only bittersweet chocolate: Callebaut. I made it the day before serving; it firmed up perfectly in the refrigerator. It made 6 3-4 ounce servings for me.

If you're out of foil, or prefer reusables, just lay a cookie sheet (flat side down) over the top of the pan after you pour in the water and the pan is in the oven. Works a treat.

Very useful tip about the paper towel, thank you!

Just the BEST. I’ve made these for thanksgiving two years in a row and everyone always gets quiet with that first super smooth mouthful!

One additional, final step--a thin layer or sugar caramelized under the broiler or a culinary torch--turns this into Crème Brulee light, a slightly less dense, slightly less sweet version of the original. Delightful.