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Written by Jason Logsdon

Sous Vide Chocolate Pot de Crème Recipe

This is a rich, decadent dessert which might be best served a few hours after dinner! Even though they appear to be small packages, they are full of flavor. It's a great way to cap off the end of your get together.

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These are made as individual servings in 4-ounce (118ml) canning jars but you can also use covered ramekins raised to be at the water level. I like to top the port de crème with some whipped cream but you can also add pecans, mint and raspberries, crumbled up Oreo cookies or graham crackers, or even brûlée a thin layer of sugar on the top.

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A lot of credit to ChefSteps in the development of this recipe, they have several great dessert recipes that I learned from.

For more information, I have a guide on how to sous vide a pot de crème.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Chocolate Pot de Crème Recipe

  • Published: September 14, 2020
  • By Jason Logsdon
  • Cooks: 160°F (71.1°C) for 1 hour
  • Serves: 8

Ingredients for Sous Vide Chocolate Pot de Crème

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  • For the Sous Vide Pot de Crème

  • 2 1/3 cups heavy cream
  • 7 oz. dark chocolate
  • 7 egg yolks
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • For the Whipped Cream

  • 1 pint cold heavy cream
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • To Assemble

  • 2/3 cup pecan halves, toasted
  • Whipped cream

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Cooking Instructions for Sous Vide Chocolate Pot de Crème

For the Sous Vide Pot de Crème

Preheat the water bath to 160°F (71.1°C).

Heat the heavy cream and chocolate in a pot over medium heat, stirring occasionally to prevent burning. Cook until the chocolate is melted. Remove from the heat and add the remaining ingredients, then blend together until thoroughly combined.

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Evenly distribute the mixture into the canning jars, leaving about a 1/2" (13mm) at the top. Screw the lids on the jars until they are finger tight, basically until you feel medium resistance when tightening using only your fingertips. This will allow some air to escape during the sous vide process and help prevent breakage.

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Carefully place the jars in the water bath and cook for an hour.

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Once cooked, remove the jars from the water bath and let sit on the counter to cool for 10 to 20 minutes. Place the jars in the refrigerator to finish cooling. They will last for up to several days.

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For the Whipped Cream

The whipped cream can be made in a stand mixer or whipping siphon.

Whipping Siphon

Combine all ingredients in a whipping siphon. Seal the siphon and shake vigorously to mix. Charge the siphon. Shake well, 4 to 6 times, and chill until ready to dispense.

Stand Mixer

Just before serving, combine all ingredients in a stand mixer and whip until soft peaks form.

To Assemble

Remove the lid from the pot de crème and set aside. Top each pot with a few pecan halves and whipped cream then serve.

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Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous Vide Chocolate Pot de Crème Recipe

8 Ingredients: 2 1/3 cups heavy cream 7 oz. dark chocolate 7 egg yolks 2/3 cup sugar 1/2 teaspoon salt 1 pint cold heavy cream 1 tablespoon maple syrup 1/2 teaspoon vanilla extract 2/3 cup pecan halves toasted Whipped cream
4 stars - based on 1 reviews
Sous Vide Chocolate Pot de Crème is a rich, decadent dessert which might be best served a few hours after dinner! Even though they appear to be small packages, they are full of flavor.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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