Sous Vide Dark Chocolate Pots de Creme

It is amazing how easy it is to create absolutely decadent desserts like this Dark Chocolate Pots de Creme if you use a Sous Vide.  Yes, that is right, not only can you cook chicken perfectly, you can also make incredibly delicious, luxuriously rich desserts like a dark chocolate Pots de Creme with very little prep work and they will come out perfect every single time.  If you are looking for a delicious dessert for a special occasion or for a random Tuesday...I have you covered with this delicious recipe that is sure to please!

Using a Sous Vide is an affordable and amazing way to get consistent results every time you cook.  Sous Vide is a cooking method where vacuum-sealed food is immersed in a water bath and cooked very precisely.  It is easy and fun and I am always amazed at what great results I get when I use it.  I know there are several different options when it comes to buying a sous vide, but I have the Joule Sous Vide  (affiliate link) and I love it.  You can snag yours HERE.

IF YOU WANT TO LEARN MORE ABOUT WHAT SOUS VIDE IS, TIPS AND TRICKS AND ALL THE LATEST INFORMATION ON COOKING SOUS VIDE, GO AND CHECK OUT MY POST ON HOW TO COOK SOUS VIDE HERE.

Dark Chocolate Pots de Creme

Ingredients:

• 7 Large Egg Yolks
• 20 oz Heavy Whipping Cream
• 6 oz Ghirardelli Semi-Sweet Chocolate Chips
• 4 oz Granulated Sugar
• 4 grams Salt
• Mini Chocolate Chips (optional)
• Heavy Whipping Cream, Granulated Sugar and Vanilla to make Whipped Cream (optional)
• Chocolate Sauce (optional)

Directions: 

1. Fill a pot with water and your Joule and set the temperature to 158 degrees Fahrenheit or 167 degrees Fahrenheit if you want a thicker dessert.
2. Separate egg whites from egg yolks.  You will use the egg yolks for this recipe.
3. In a pot, heat cream until it reaches 158 degrees Fahrenheit and then add chocolate chips and blend together with an immersion blender until smooth.
4. Remove your pot from the heat and add sugar, salt and egg yolks into the mixture.  Blend with an immersion blender until smooth.
5. Use a fine mesh strainer and strain your mixture into a new bowl.
6. Allow your mixture to sit for 30 minutes and then skim off any bubbles.
7. Fill jars about ½" from the top, add the lid and tighten.
8. Place jars in water, and set the Joule to cook.  These will take about 1 hour to cook.
9. Chill the chocolate pots de creme in the refrigerator for at least a couple of hours or overnight.
10. Top with whipped cream and mini chocolate chips.

This recipe gave me enough to fill (5) 8oz jars, but 8oz of this dessert is a lot because it is rich!  So I recommend filling (10) 4 oz jars instead!

This dessert is so dang tasty and super impressive even though it really wasn't very difficult!

You can snag the printable recipe here:

Yield: 10 people

Sous Vide Dark Chocolate Pots de Creme

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These Dark Chocolate Pots de Creme are so easy to make with a Sous Vide. They are an incredibly luxurious, rich dessert that look really fancy but are simple to make.

Ingredients

• 7 Large Egg Yolks
• 20 oz Heavy Whipping Cream
• 6 oz Ghirardelli Semi-Sweet Chocolate Chips
• 4 oz Granulated Sugar
• 4 grams Salt
• Mini Chocolate Chips, optional
• Heavy Whipping Cream, Granulated Sugar and Vanilla to make Whipped Cream (optional)
• Chocolate Sauce, optional

Instructions

1. Fill a pot with water and your Joule and set the temperature to 158 degrees Fahrenheit or 167 degrees Fahrenheit if you want a thicker dessert.
2. Separate egg whites from egg yolks.  You will use the egg yolks for this recipe.
3. In a pot, heat cream until it reaches 158 degrees Fahrenheit and then add chocolate chips and blend together with an immersion blender until smooth.
4. Remove your pot from the heat and add sugar, salt and egg yolks into the mixture.  Blend with an immersion blender until smooth.
5. Use a fine mesh strainer and strain your mixture into a new bowl.
6. Allow your mixture to sit for 30 minutes and then skim off any bubbles.
7. Fill jars about ½" from the top, add the lid and tighten.
8. Place jars in water, and set the Joule to cook.  These will take about 1 hour to cook.
9. Chill the chocolate pots de creme in the refrigerator for at least a couple of hours or overnight.
10. Top with whipped cream and mini chocolate chips.

Notes

This gave me enough to fill (5) 8oz jars. But 8oz of this is a lot because it is so rich. I would suggest making (10) 4 oz jars instead!

Nutrition Information:

Yield:

10

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

 

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