Ingredients

• 6 ounces (170-175g)) bittersweet chocolate, chopped (74%)
• 1 ¼ cups heavy cream
• 4 tsp sugar
• ¼ teaspoon instant espresso powder
• ⅛ teaspoon salt
• 3 large egg yolks
• 1 ½ teaspoons vanilla extract

Directions

• Set sous vide to 167°F
• Microwave chocolate, cream, sugar, espresso powder, and salt in bowl at 50 percent power, stirring occasionally, until chocolate is melted and mixture is thoroughly combined, 2 to 4 minutes. Whisk in egg yolks and vanilla until combined.
• Strain chocolate mixture through fine-mesh strainer into 4-cup liquid measuring cup (I skipped this 1st time good, 2nd time not good), then divide evenly among six 4-ounce widemouthed Mason jars. Gently tap jars on counter to remove any air bubbles, then seal; do not overtighten lids.
• Gently lower jars into water bath until fully submerged. Cover and cook for 60 minutes.
• Transfer jars to wire rack and let cool to room temperature, about 1 hour. Refrigerate until chilled, at least 4 hours. Let pots de crème sit at room temperature for 20 minutes and serve.
• Can be refrigerated up to 3 days

Notes

• Be careful not to overtighten the jars before placing them in the water bath; it can cause the glass to crack.
• Fits in bowl 2, but use bowl 3 for less splashing

Nutrition

Photos