Moroccan Spiced Chocolate Pots De Crème

Allergens

Eggs, Dairy

Ingredients

• 200g dark chocolate (70% cocoa)
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• Pinch of ground cloves
• Pinch of ground nutmeg
• 1/4 tsp sea salt
• 6 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar

Instructions

1. a. Preheat oven to 325°F (160°C). b. Finely chop chocolate and set aside. c. In a small bowl, combine cinnamon, ginger, cardamom, cloves, nutmeg, and sea salt set aside. d. In a large bowl, whisk together eggs, cream, milk, and sugar until well combined. e. Over a double boiler, gently melt chocolate, stirring occasionally. f. Once fully melted, remove from heat and gradually whisk in the spice mixture, then add to the egg mixture, stirring continuously. g. Divide the chocolate mixture evenly among 6 ramekins or ovenproof cups. h. Set ramekins in a large baking dish, fill with hot water halfway up the sides of the dishes, and bake for 35 40 minutes, or until edges are set but centers still jiggle slightly. i. Remove from water bath and let cool for 10 minutes before refrigerating for at least 4 hours or overnight.

Chef’s Insight

Allow the spices to infuse for at least 30 minutes before blending with the chocolate mixture for deeper flavor.

Notes

Use a high-quality dark chocolate for the best flavor.