Rosy Bittersweet Chocolate Pots de Crème
Serves: 6 (4-ounce) cups
 
Ingredients
  • 8 ounces bittersweet chocolate, finely chopped
  • 1¾ cups heavy whipping cream
  • ½ cup whole milk
  • 4 tablespoons loose French rose-flavored black tea*
  • 6 large egg yolks
  • 3 tablespoons granulated sugar
  • ⅛ teaspoon fine sea salt
  • Crème Fraîche Whipped Cream (recipe follows)
  • Garnish: sugared fresh rose petals
Instructions
  1. Preheat oven to 325°. Place 6 (4-ounce) ramekins in a large deep roasting pan.
  2. Place chocolate in a medium bowl.
  3. In a small saucepan, heat cream and milk over medium-high heat until very hot. (Mixture should be steaming, with bubbles around the edge of pan.) Remove from heat. Add loose tea; cover and let steep for 5 minutes. Strain cream mixture through a sieve over chocolate. Whisk together until chocolate melts.
  4. In another medium bowl, whisk together egg yolks, sugar, and salt until combined. Gradually add chocolate mixture, whisking until combined. Strain mixture through a finemesh sieve into a large measuring cup with pouring spout. Divide chocolate mixture among prepared ramekins. Carefully pour hot water into roasting pan so water comes halfway up outsides of ramekins.
  5. Bake until custards are set but still slightly soft and jiggly, 20 to 30 minutes. Transfer ramekins to a wire rack, and let cool completely. Serve immediately, or cover and refrigerate for up to 2 days.
  6. Just before serving, top with Crème Fraîche Whipped Cream. Garnish with rose petals, if desired.
Notes
*We used Nina’s Marie-Antoinette loose-leaf tea, available at parisinacup.com.
Recipe by TeaTime Magazine at https://teatimemagazine.com/rosy-bittersweet-chocolate-pots-de-creme/