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Sous Vide Chocolate Pot de Creme with Passion Fruit Syrup Recipe

Sous vide chocolate pot du creme 27

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From the ISVA Editors

This recipe combines a classic sous vide pot de creme with a sweet and fruity passion fruit sauce for a rich and complex dish.

Sous vide pot de creme is a classic use of a circulator. With the precision control you can easily create any texture you want and there's no fear of overcooking it.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Chocolate Pot de Creme with Passion Fruit Syrup Recipe

  • Published: October 28, 2021
  • By Thiago Quirino
  • Total Time: 1 hour
  • Cooks: 167°F (75°C) for 1 hour
  • Serves: 4-8

Ingredients for Sous Vide Chocolate Pot de Creme with Passion Fruit Syrup

  • For the Pot de Creme 

  • 190g dark chocolate
  • 220g whole milk
  • 220g heavy cream
  • 5 egg yolks (around 95g)
  • 15g granulated sugar
  • 1g kosher salt 
  • For the Passion Fruit Sauce

  • 1 cup granulated sugar
  • 1 cup of water
  • 1/2 cup passion fruit concentrate
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Cooking Instructions for Sous Vide Chocolate Pot de Creme with Passion Fruit Syrup

For the Pot de Creme

Preheat your sous vide circulator to 167°F.

Combine the milk and cream in a saucepan and heat to a low simmer, around 167°F (75°C). Remove from the heat.

Whisk the egg yolks, sugar and salt until combined.

Temper your egg mixture with a little bit of the warm milk, then add the eggs into the cream. Add the chocolate and whisk until melted.

Use an immersion blender to make sure all the ingredients are thoroughly combined.

Pour the mix into 4 or 8 oz mason jars and screw on lids finger tight (if desired, you can remove the bubbles on top with a spoon or with low heat from a torch).

Place into the sous vide bath for 1 hour. Once finished, remove into an ice bath to cool, then put in the fridge overnight to chill fully.

For the Passion Fruit Syrup

Place all ingredients into a saucepan

Boil over medium high heat until it reduces to 1/2 to 1 cup of syrup.

Strain through a fine mesh strainer and place in a mason jar.

Allow it to come to room temperature on the counter, then refrigerate until ready to serve (can be made 1-2 days in advance)


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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