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Salted Chocolate, Raspberry and Pistachio Pots de Crème with Honey Whipped Cream

yield: 6 (4-ounce) ramekins


For the Salted Chocolate Pots de Crème

  • 6.5 ounces 100% cacao unsweetened chocolate
  • 1 1/4 cups heavy cream
  • 3/4 cup whole milk
  • 5 large egg yolks
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt

For the Raspberry, Pistachio and Honey Whipped Cream Topping

  • 1/2 cup heavy cream, cold
  • 1/4 cup plus 2 tablespoons honey, divided into 1/4 cup and 2 tablespoon portions
  • 3/4 cup fresh raspberries
  • 1/4 cup raw pistachios, unshelled and finely chopped
  • 1/2 teaspoon kosher salt


For the Salted Chocolate Pots de Crème

  • Center a rack in the oven and preheat to 325 (F).
  • Finely chop 6.5 ounces 100% cacao unsweetened chocolate and transfer to a medium, heatproof bowl. Set aside.
  • In a medium, heavy-bottomed sauce pan, combine 1 1/4 cups heavy cream and 3/4 cup whole milk. Cook over medium heat until the mixture is just about to boil, and immediately pour over the finely chopped chocolate. Let sit for a minute or so to allow the chocolate to melt, then whisk together until smooth.
  • In a small bowl, whisk together 5 large egg yolks, 2/3 cup granulated sugar, 1 1/2 teaspoons vanilla extract and 1/2 teaspoon kosher salt. Slowly stream this egg mixture into the chocolate mixture, whisking the chocolate mixture constantly to prevent the eggs from cooking and curdling.
  • Divide the mixture evenly between six 4-ounce ramekins. Arrange the ramekins in a baking dish and carefully add enough boiling water to come about two-thirds of the way up the sides of the ramekins. Transfer the baking dish to the preheated oven and bake for 30 minutes.
  • After 30 minutes, remove the baking dish from the oven and transfer to a wire cooling rack. Allow the pots de crème to sit in the hot water for 5 minutes. Use a knife to gently tap each ramekin — if they still appear very jiggly in the middle, let them sit for another 5 minutes in the water. The goal here is to have a custard that is set around the edges, but still slightly jiggly in the center. See baker's notes for more tips and tricks.
  • After your the custards have passed the jiggle test to your liking, remove each ramekin from the water and transfer to a wire rack to allow to cool completely to room temperature. Once the ramekins have cooled, cover each with plastic wrap and transfer to the refrigerator to chill for 3 to 4 hours, preferably overnight.

For the Raspberry, Pistachio and Honey Whipped Cream Topping

  • Once the pots de crème are chilled and ready to serve, make the raspberry, pistachio and honey whipped cream topping. In the bowl of a freestanding electric mixer fitted with a whisk attachment (or, use a handheld electric whisk), whip 1/2 cup heavy cream until soft peaks form. Use a rubber spatula to fold in 2 tablespoons honey.
  • In a separate medium bowl, combine 3/4 cup fresh raspberries, 1/4 cup raw pistachios, 1/2 teaspoon kosher salt. Drizzle 1/4 cup honey over the mixture and toss with a rubber spatula until the fruit and nuts are covered.
  • Divide the whipped cream, fruit and nuts evenly between the ramekins and serve immediately.