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Malted Chocolate Pots de Creme

Rich, creamy malted chocolate custards that set into silky pots de crème and are perfect for make-ahead dessert.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 9 oz dark chocolate (chopped or chips) high quality
  • 2 cups heavy cream
  • 1 cup whole milk
  • 6 large egg yolks
  • 1/2 cup malted milk powder
  • 1/4 cup granulated sugar
  • 2 Tbsp granulated sugar additional
  • sweetened whipped cream for garnish
  • malted milk balls crushed, for garnish

Instructions

  • Place the chopped dark chocolate in the blender and set aside.
  • In a medium saucepan, combine heavy cream, whole milk, egg yolks, malted milk powder, and both portions of granulated sugar; whisk to combine.
  • Heat the mixture over medium, whisking constantly, until it is just below boiling and thickens enough to coat the back of a spoon (do not boil).
  • Carefully pour the hot milk mixture over the chocolate in the blender, cover the lid with a kitchen towel to prevent splatter, and blend until completely smooth.
  • Strain the blended custard through a fine mesh strainer into a pouring container to remove any solids, then divide the mixture among ramekins or small jars.
  • Chill the pots de crème in the refrigerator until set, about 2 hours.
  • Before serving, top each pot with sweetened whipped cream and crushed malted milk balls.

Equipment

  • Saucepan
  • Blender
  • Whisk
  • fine mesh strainer
  • ramekins or small jars
  • Kitchen Towel

Notes

  • Use high-quality dark chocolate for the best flavor.
  • Do not let the custard boil when heating or it may curdle.
  • Blend while hot for a smooth texture.
  • Straining ensures silky pots de crème.
  • Chill fully so the custard sets properly.