Introduction

Indulge in the rich, creamy delight of Malted Milk Chocolate Pots de Crème. This elegant dessert combines smooth milk chocolate with the nostalgic twist of malted milk powder for a luxurious treat that’s perfect for any special occasion.

Two white, scalloped-edge ramekins each hold a smooth, light brown chocolate mousse layer that fills most of the cup. On top of the mousse, there is a small mound of fluffy, white whipped cream. The whipped cream is sprinkled with small pieces of nuts and topped with three round, glossy chocolate balls. The ramekins are placed on a white marbled surface, shown from an angled top view. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces milk chocolate, finely chopped
1 tablespoon unsweetened cocoa powder
2 ¼ cups heavy cream
¼ cup malted milk powder
5 large egg yolks
1/3 cup granulated sugar
Pinch of salt
24 malted milk balls (such as Whoppers), for the recipe and garnish
Whipped cream, for garnish

Instructions

Step 1: Preheat your oven to 325°F. Place eight 4-ounce ramekins in a large baking or roasting pan that can hold water. Put one malted milk ball at the bottom of each ramekin.
Step 2: Place the chopped milk chocolate in a heatproof medium bowl and set aside.
Step 3: In a medium saucepan, heat the heavy cream, cocoa powder, and malted milk powder over medium-high heat. Whisk continuously to prevent clumping. Bring the mixture to a boil, stirring occasionally.
Step 4: Strain the hot cream mixture through a fine mesh sieve into the bowl with the chocolate. Let it sit for about a minute, then whisk until smooth.
Step 5: In a separate bowl, whisk together the sugar, egg yolks, and salt until combined.
Step 6: Temper the egg mixture by slowly adding the hot chocolate mixture a quarter cup at a time, whisking constantly to prevent the eggs from cooking prematurely.
Step 7: Divide the custard evenly among the prepared ramekins.
Step 8: Carefully pour hot water into the baking pan until it reaches halfway up the sides of the ramekins. For easier handling, place the pan in the oven first before adding water to avoid spills.
Step 9: Bake for 25-30 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
Step 10: Remove the ramekins from the water bath and let them cool for 20 minutes to reach room temperature, then refrigerate for at least 3 hours to fully set.
Step 11: Before serving, top each pot de crème with whipped cream and additional malted milk balls for garnish.

Tips & Variations

Use high-quality milk chocolate for the best flavor and smooth texture.
If malted milk powder clumps, whisk vigorously and strain thoroughly to ensure a silky custard.
Try adding a teaspoon of vanilla extract to the cream mixture for extra depth.
For a boozy twist, add a tablespoon of malted milk whisky or bourbon to the custard mixture before baking.

Storage

Store the pots de crème covered in the refrigerator and consume within 24 hours for the best flavor and texture. Reheat is not recommended, as this custard is best enjoyed chilled and fresh.

How to Serve

Two white scalloped ramekins are filled with a smooth chocolate mousse base, light brown and creamy in texture. Each ramekin is topped with a layer of white whipped cream that looks fluffy and soft, garnished with three round, dark chocolate balls and some crumbled chocolate bits scattered around. One ramekin has a silver spoon resting on top, scooping out some mousse with whipped cream on it, held by a woman's hand, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pots de crème ahead of time?

Yes, these custards can be made up to 24 hours in advance and kept refrigerated until ready to serve. This allows the flavors to meld and ensures a perfectly chilled dessert.

What can I use instead of malted milk balls for garnish?

If you don’t have malted milk balls, crushed graham crackers, toasted nuts, or a sprinkle of cocoa powder make excellent alternative toppings that complement the chocolate custard well.