These rich, custardy chocolate 'pots' are the sweetest treat! I love the ease of using a slow cooker water bath for gentle heating—no need for the oven. They're a simple, make-ahead dessert, perfect for any occasion, any time of year. —Sarah Farmer, Waukesha, Wisconsin
Test Kitchen tips
Ingredients
- 2 cups heavy whipping cream
- 2/3 cup whole milk
- 8 ounces bittersweet chocolate, finely chopped
- 1 tablespoon instant espresso powder
- 5 large egg yolks, room temperature
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- Optional: Whipped cream, grated chocolate and fresh raspberries
Directions
- Place cream, milk, chocolate and espresso powder in a microwave-safe bowl; microwave in 1 minute increments, gently whisking between intervals, until chocolate is thoroughly melted. Whisk to combine.
- In a large bowl, whisk egg yolks, sugar and salt until blended, but not foamy. Slowly whisk in cream mixture; stir in vanilla.
- Ladle egg mixture into six 4-6 ounce jars. Center lids on jars; screw on bands until fingertip tight. Place jars into a 6-qt. slow cooker; carefully add enough hot water around jars, until water reaches two-thirds up the sides. Cook, covered, on low until the edges are set but the centers are slightly jiggly (and the internal temperature reaches at least 160°), about 1 hour.
- Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours.
- If desired, top with whipped cream, grated chocolate and fresh raspberries.
