Description
Indulge in the rich and creamy Malted Milk Chocolate Pots de Crème, a decadent custard dessert featuring a smooth blend of milk chocolate, malted milk powder, and a hint of cocoa. These elegant pots are baked in a water bath for a perfectly silky texture and topped with whipped cream and malted milk balls for a nostalgic crunch, making them an irresistible treat for chocolate lovers.
Ingredients
Scale
Chocolate Custard
- 4 ounces milk chocolate, finely chopped
- 1 tablespoon unsweetened cocoa powder (Rodelle recommended)
- 2 ¼ cups heavy cream
- ¼ cup malted milk powder
- 5 large egg yolks
- 1/3 cup granulated sugar
- Pinch of salt
For Mold and Garnish
- 24 malted milk balls (e.g. Whoppers), divided for recipe and garnish
- Whipped cream, for garnish
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and arrange eight 4-ounce ramekins in a large baking or roasting pan.
- Prepare Ramekins: Place one malted milk ball at the bottom of each ramekin for a delightful surprise at the end.
- Heat Cream Mixture: In a medium saucepan over medium-high heat, combine the heavy cream, unsweetened cocoa powder, and malted milk powder. Whisk continuously to prevent clumping and bring the mixture to a gentle boil.
- Melt Chocolate: Place the finely chopped milk chocolate in a heatproof bowl. Once the cream mixture is boiling, strain it through a fine mesh sieve directly over the chocolate to ensure smoothness.
- Combine Chocolate and Cream: Let the hot cream sit on the chocolate for about one minute, then whisk until the mixture is completely smooth.
- Temper Eggs: In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt. Gradually add the warm chocolate mixture to the egg mixture in ¼ cup increments, whisking constantly to prevent the eggs from scrambling.
- Fill Ramekins: Evenly divide the custard mixture among the prepared ramekins, each already containing a malted milk ball.
- Prepare Water Bath: Place the pan with ramekins in the oven, then carefully pour hot water into the pan until it reaches halfway up the ramekins’ sides. This water bath ensures gentle, even baking.
- Bake Custards: Bake for 25-30 minutes, or until the edges are set but the centers still wobble slightly when shaken.
- Cool: Remove ramekins from the water bath and let them cool at room temperature for 20 minutes. Then refrigerate for at least 3 hours to fully set and chill.
- Serve: Just before serving, top each pot de crème with a dollop of whipped cream and garnish with extra malted milk balls.
- Enjoy: Best enjoyed within 24 hours for the freshest flavor and texture.
Notes
- Tempering the eggs slowly with the warm chocolate mixture is key to preventing curdling and achieving a silky custard.
- Using a water bath helps regulate the cooking temperature and prevents cracking or overcooking the custard.
- Malted milk balls at the bottom of the ramekins add a delightful caramelized crunch when you reach the bottom of these desserts.
- For a stronger malt flavor, you can increase the malted milk powder slightly, but be cautious as too much might affect texture.
- Ensure the custards are slightly wobbly in the center when baking; they will firm up as they chill.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Keywords: Malted Milk Chocolate Pots de Crème, chocolate custard, malted milk powder dessert, baked custard, malted milk balls, elegant dessert
