Decadent Chocolate Pots de Crème with Salted Caramel Shards

Prep time: 30 minutes

Chill for a minimum of 2 hours. 

Best served once the pots are at room temperature for 10 minutes.

Ingredients: Makes 8 servings. 

To make Chocolate:

* 3cups Dark Chocolate cut up or chips

* 1 3/4cup Thick Cream

* 4tbsp Granulated Sugar

* 4 Egg yolks lightly beaten

* 2tbsp Brandy

* 1/3cup Salted Butter 

To Make Whipped Cream:

* 1 1/2cups Heavy Whipping Cream 

* 3tbsp Icing Sugar/ Confectioners Sugar

* 1/2tsp Vanilla Extract 

To Make Salted Caramel topping:

* 1 cup Granulated Sugar

* 1tbsp Sea Salt Flakes 

Note: You can make the salted caramel topping and the chocolate pots the day before. Chocolate pots can be chilled overnight, as long as you leave at room temperature for 10 minutes prior to topping with whip cream and salted caramel, and serving. 

Putting it together:

1. Make the salted caramel first. Line a baking tray with a sheet of foil. Place the sugar with a 1/4cup of water in a pan, over low heat, and stir to dissolve sugar. Turn heat up to medium-high, and cook, swirling pan slightly, and brushing sides down with a damp pastry brush. Cook it until it turns golden brown. Ensure you do not overcook it, and burn the caramel. When the consistency turns light golden brown, and the mixture separates from the sides of the pan take it off the heat. Quickly pour the caramel onto the lined baking sheet, swirling to spread the caramel, so as to get an even thin sheet. Sprinkle seal salt flakes over caramel. Leave to cool. 

2. Once cool, break the caramel into small shards. This can be prepared up to a day before, as long as it is stored in an airtight container. 

3.  Place the chocolate in a large heatproof bowl and set aside. 

4. Heat the cream and sugar in a pan over low heat, stirring to dissolve sugar. 

5. Remove from heat once it is just below boiling point. Pour the mixture over the chocolate. Stir well until fully combined, and chocolate is melted and smooth.

 

6. Stir in the egg yolks gently, and then stir in the brandy. Add the butter finally, and stir to combine well.

 

7. Divide the chocolate mixture amongst the 8 small pots. It is best to use small dessert glasses or small jars, as the chocolate is quite decadent. Leave 1/4 of the jar for the whipped cream topping.

 

8. The chocolate pots can be chilled for 2 hours or over night. The whipped cream topping can be added prior to serving. 

9. To make the whipped cream topping, using an electric beater, whip the cream, sugar and vanilla, until stiff peaks form. Transfer to a piping bag and pipe it into each pot. Top off with the Cramel shards.  

Note: 

1. The whipped cream can be made up to a day ahead and chilled in the fridge, covered tightly. The longer the whipped cream is kept it can lose its consistency. For best results make the chocolate pots 2-4 hours ahead of serving. Make whipped cream at the same time and chill (covered tightly). 

2. When ready to serve, leave pots out of the refrigerator for 10 minutes. Top with whipped cream (use piping bag). Sprinkle caramel shards over whipped cream. 

Enjoy!!!

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