How to make a chocolate pot de creme with a smoky undertone. Smoke milk and cream to create a rich smokiness, then combine with the remaining ingredients for an easy, silky, and indulgent no-bake Chocolate Pot de Crème
8ouncesgood quality bittersweet chocolatecould use dark chocolate too, chopped (or use squares)
4ouncesgood quality semisweet chocolatecould use milk chocolate too, chopped (or use squares)
Whipped cream and chocolate shavings for garnish
To smoke the cream:
Set smoker to 180 degrees (f).
Place the milk and heavy cream in a large glass bowl, and place on smoker for 45 min-1 hour. You’re looking for a good smoke smell on the cream. *Make sure the heat doesn’t get above 180 or the milk mixture could start to boil! We don’t want this. Remove from smoker.
For the Pot de Crème:
In a medium saucepan set to medium heat add the smoked milk mixture, then add the egg yolks, sugar, and salt and whisk. Continue whisking, constantly, until the mixture begins to thicken. You’re looking for it to coat a spoon thickly. Do not let this come to a boil! Approx 5 mins. (alternatively you could mix this over a double boiler to ensure it does not come to a boil).
Place chocolate pieces in a blender. Add the warm custard mixture to the chocolate, cover and blend until smooth.
Pour equally into 8 ramekins (or small bowls) and place into refrigerator until chilled and set (about 2 hours).
Remove from fridge and serve with chocolate shavings and whipped cream.