• David Locke

Dark Chocolate Pots de Creme with Peanut Butter

A fews weeks ago our home was used by our local hospital to film an advertisement for our annual fund raiser which is usually a ball. This year due to COVID we are having smaller gatherings in each home. So for dessert I needed a crowd pleaser for twelve people that was easy to make ahead yet decadent. I made this for my followers live on Facebook so make sure to check that out. This recipe uses the Instant Pot but you could certainly use a bain-marie which might be a bit easier.



I found this recipe in a Williams Sonoma Cookbook and topped them with chocolate covered strawberries. If you are not a peanut butter fan or allergic to nuts use this as a base and top with whipped cream, berries or even sea salt.

Ingredients


1 cup heavy cream

1 cup whole milk

5 large egg yolks

1/2 cup sugar

1/2 teaspoon salt

8 ounces semisweet chocolate chips

1/2 cup smooth peanut butter

2 cups water




Method


In a sauce pan over low heat combine cream and milk and scald. In another bowl wisk together egg yolks, sugar and salt. Temper the eggs very carefully with about 1/4 cup warm milk mixture and then whisk the eggs rapidly into the hot dairy mixture over low heat until combined. Cook the mixture whisking continually for about five minutes until the mixture thickens. Remove from heat. Add the chocolate chips and whisk until melted and combined. Return the sauce to the stove and, whisking continually, cook for five to seven minutes until thickened. Divide the custard amount into six, four ounce heat safe ramekins.

Warm the peanut butter in the microwave for about 15 seconds until it will easily pour. Drizzle about one tablespoon of peanut butter on each ramekin. Use a butter knife to swirl the peanut butter.


Pour water into the instant pot and insert the steam rack. Then place three ramekins in the pot and cover those with a plate to support the next three ramekins. Lock the pot and seal the valve. Cook for six minutes at high pressure. Then allow the steam to release naturally for five minutes. Remove the custards and cool to room temperature then cover with plastic wrap and refrigerate for at least 2 hours or up to 3 days. I place mine in the oven at 150 degrees for a few minutes just to warm them up a bit before serving.



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