Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to the elegant world of French desserts! This Chocolate Rosemary Pots de Creme is not just a dessert—it's a sensory experience that combines the rich, velvety depth of dark chocolate with the unexpected, aromatic twist of fresh rosemary. Imagine a silky-smooth chocolate custard that melts in your mouth, leaving behind a subtle, herbaceous whisper that will make your guests wonder about your secret ingredient. Whether you're looking to impress at a dinner party or treat yourself to a luxurious personal indulgence, this recipe promises to elevate your dessert game to professional pastry chef levels!
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 4 ounces dark chocolate, chopped
- 1 teaspoon fresh rosemary, finely chopped
- Pinch of salt
Instructions
- Prepare your mise en place by finely chopping the dark chocolate and fresh rosemary. Ensure all ingredients are at room temperature for smooth incorporation.
- In a medium saucepan, combine heavy cream, whole milk, and finely chopped rosemary. Heat the mixture over medium heat until it just begins to simmer, being careful not to boil. Remove from heat and let the rosemary steep for 10 minutes to infuse its aromatic flavor.
- Meanwhile, in a separate large bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until the mixture becomes pale and slightly thickened.
- Strain the rosemary-infused cream mixture through a fine-mesh sieve to remove the rosemary pieces. Slowly temper the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Add the chopped dark chocolate to the warm cream and egg mixture, stirring gently until the chocolate is completely melted and the mixture is smooth and glossy.
- Preheat the oven to 325°F (165°C). Place 4 ramekins in a large baking dish that can hold a water bath.
- Carefully pour the chocolate mixture evenly into the ramekins. Fill the baking dish with hot water, reaching about halfway up the sides of the ramekins to create a water bath.
- Carefully transfer the baking dish to the preheated oven and bake for 25-30 minutes. The pots de creme should be set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let cool at room temperature for 15 minutes. Then refrigerate for at least 2 hours to fully set and chill.
- Before serving, optionally garnish with a small sprig of fresh rosemary, a light dusting of cocoa powder, or a dollop of whipped cream. Serve chilled.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature to achieve a smooth, lump-free mixture.
- Gentle Tempering: When adding hot cream to egg yolks, pour slowly and whisk constantly to prevent scrambling.
- Water Bath Wisdom: Use hot water and be careful not to splash when creating the water bath for even, gentle cooking.
- Chocolate Quality Matters: Use high-quality dark chocolate for the most luxurious flavor and texture.
- Infusion Technique: Allow the rosemary to steep in the cream to extract maximum flavor without overwhelming the chocolate.
- Chilling is Crucial: Always refrigerate for at least 2 hours to achieve the perfect set and flavor development.
- Garnish Creatively: A light dusting of cocoa powder or a small rosemary sprig can elevate the visual appeal of your dessert.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 28g
Protein: 7g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 230mg
