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Written by Jason Logsdon
This is a rich, decadent dessert which might be best served a few hours after dinner! Even though they appear to be small packages, they are full of flavor. It's a great way to cap off the end of your get together. These are made as individual servings in 4-ounce (118ml) canning jars but you can also use covered ramekins raised to be at the water level. I like to top the port de crème with some whipped cream but you can also add pecans, mint and raspberries, crumbled up Oreo cookies or graham crackers, or even brûlée a thin layer of sugar on the top. A lot of credit to ChefSteps in the development of this recipe, they have several great dessert recipes that I learned from. For more information, I have a guide on how to sous vide a pot de crème. If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following. Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today! Preheat the water bath to 160°F (71.1°C).
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Sous Vide Chocolate Pot de Crème Recipe
Ingredients for Sous Vide Chocolate Pot de Crème
For the Sous Vide Pot de Crème
For the Whipped Cream
To Assemble
Cooking Instructions for Sous Vide Chocolate Pot de Crème
For the Sous Vide Pot de Crème
Heat the heavy cream and chocolate in a pot over medium heat, stirring occasionally to prevent burning. Cook until the chocolate is melted. Remove from the heat and add the remaining ingredients, then blend together until thoroughly combined.
Evenly distribute the mixture into the canning jars, leaving about a 1/2" (13mm) at the top. Screw the lids on the jars until they are finger tight, basically until you feel medium resistance when tightening using only your fingertips. This will allow some air to escape during the sous vide process and help prevent breakage.
Carefully place the jars in the water bath and cook for an hour.
Once cooked, remove the jars from the water bath and let sit on the counter to cool for 10 to 20 minutes. Place the jars in the refrigerator to finish cooling. They will last for up to several days.
For the Whipped Cream
The whipped cream can be made in a stand mixer or whipping siphon.
Whipping Siphon
Combine all ingredients in a whipping siphon. Seal the siphon and shake vigorously to mix. Charge the siphon. Shake well, 4 to 6 times, and chill until ready to dispense.
Stand Mixer
Just before serving, combine all ingredients in a stand mixer and whip until soft peaks form.
To Assemble
Remove the lid from the pot de crème and set aside. Top each pot with a few pecan halves and whipped cream then serve.
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All tags for this article:Dessert, Sous Vide, Sous Vide Dessert , Whipping Siphon, Whipping Siphon Cream Foams
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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