arl Grey Infused Chocolate Pots de Crème Recipe

If you’re searching for a show-stopping dessert with both elegance and modern flair, let me introduce you to my absolute favorite: arl Grey Infused Chocolate Pots de Crème. Imagine silky-smooth chocolate custard kissed with the heady floral aroma of Earl Grey tea and finished with a sprinkle of sea salt. Each spoonful is a swirl of decadent chocolate and fragrant bergamot, melding classic French technique with an irresistible twist. This dessert never fails to leave dinner guests wide-eyed and swooning for just one more bite!

Ingredients You’ll Need

Making arl Grey Infused Chocolate Pots de Crème is easier than you might think, but each ingredient plays a starring role in creating that signature luscious texture and complex, aromatic flavor. Here’s what makes each component essential:

• Heavy cream: The foundation for velvety custard, adding richness and body to every bite.
• Whole milk: Balances the cream for a silkier mouthfeel that isn’t overly heavy.
• Earl Grey tea bags or loose leaf: Infuses the custard with heavenly floral notes and a subtle whiff of citrusy bergamot.
• High-quality dark chocolate (70%): Opt for the best you can find; its depth and intensity define the soul of the dessert.
• Large egg yolks: The key to smooth, thick custard; they provide unmatched silkiness.
• Sugar: Just enough to round out the chocolate and enhance the Earl Grey’s aromatic profile.
• Fine sea salt: Draws out flavors and softens any bitter edges from the chocolate.
• Flaky sea salt (Maldon): A finishing flourish; those delicate salt crystals make every bite pop.
• Optional: Whipped cream or crème fraîche: Adds a cloudlike, tangy topping if you want to go extra-luxe.

How to Make arl Grey Infused Chocolate Pots de Crème

Step 1: Infuse the Cream with Earl Grey

Begin with a small saucepan set over medium heat. Pour in your heavy cream and milk, watching carefully as they warm up. You want it steamy, not boiling—the perfect temperature to coax out the tea’s fragrant oils without bitterness. Once you see wisps of steam, remove the saucepan from the heat and tuck in your Earl Grey tea bags (or loose leaf in a tea infuser). Cover and let them steep for exactly 10 minutes to infuse every drop with that trademark bergamot aroma.

Step 2: Melt in the Chocolate

Once the cream is thoroughly infused, fish out the tea bags (and give them a gentle squeeze to capture every bit of flavor!). If the mixture has cooled, rewarm it gently to just steaming. Toss in the chopped dark chocolate and gently whisk until melted and glossy. The kitchen will fill with the heady scent of cocoa and tea—pure bliss!

Step 3: Whisk the Egg Yolks and Sugar

While your chocolate cools a bit, grab a mixing bowl and whisk together the egg yolks, sugar, and a pinch of salt. You’re looking for a creamy, pale yolky blend—this is what turns your cream mixture into a velvety custard.

Step 4: Temper the Yolks

It’s time for the magic of tempering! Slowly stream the warm chocolate mixture into your egg yolks, whisking constantly. Go slow and steady—this step keeps your custard silky, not scrambled. Once combined, you’ll have a pourable, deeply chocolatey custard ready to transform in the oven.

Step 5: Strain and Divide for Baking

Pour your custard through a fine mesh sieve into a clean measuring jug. This ensures you catch any stray lumps or bits of cooked egg, guaranteeing a silky final texture. Divide the custard among four small ramekins or espresso cups and set them in a baking dish.

Step 6: Bake in a Gentle Water Bath

Add hot water to the baking dish, filling it halfway up the sides of the ramekins. This bain-marie technique creates gentle, even heat. Bake at 150°C (300°F) for 30 to 35 minutes. The custards are done when they’re just set but still retain a delicate “wobble” in the center. Trust that jiggle—it’s the secret to luscious, creamy pots de crème.

Step 7: Chill Thoroughly

Remove the ramekins from their water bath and let them cool to room temperature, then chill in the fridge for at least 2 hours. This step is non-negotiable: chilling firms up the custard, concentrates the flavors, and transforms them into pure silk.

Step 8: Finish and Serve

Right before serving, sprinkle each pot de crème with a pinch of flaky sea salt and, if you like, crown them with a swirl of whipped cream or dollop of crème fraîche. The contrast between the creamy chocolate, bright tea, and briny salt is pure alchemy!

How to Serve arl Grey Infused Chocolate Pots de Crème

Garnishes

The right garnish turns these pots into true showstoppers. A scatter of flaky sea salt brings out the chocolate, while a tuft of whipped cream or crème fraîche adds drama and lusciousness. If you’re feeling fancy, a sprinkle of edible flowers or a twist of orange zest highlights the bergamot and makes each serving sparkle.

Side Dishes

These beauties are rich, so pair them with light, crisp accompaniments: a handful of fresh raspberries, a buttery shortbread biscuit, or delicate almond tuile cookies. The tartness and crunch offer balance, making every bite of arl Grey Infused Chocolate Pots de Crème even more memorable.

Creative Ways to Present

Lean into the elegant simplicity of this dessert by serving in demitasse cups, espresso mugs, or vintage glassware. You can also layer the cooled custard with whipped cream in small jars for a playful twist, or top with a single candied violet for Parisian-chic flair. Hosting a dinner party? Serve arl Grey Infused Chocolate Pots de Crème on a tray with tiny spoons and surprise guests with their personal “pot of gold.”

Make Ahead and Storage

Storing Leftovers

Cover each ramekin tightly with plastic wrap and refrigerate. The flavor actually blossoms and deepens overnight! They’ll keep beautifully for up to 3 days, making them a dream for advance prep or dinner party planning.

Freezing

If you need to freeze them, you can! Let them cool completely, then wrap the ramekins well and freeze for up to one month. For best results, thaw overnight in the fridge before serving—the texture may be slightly less silky, but the flavors remain divine.

Reheating

These custards are meant to be enjoyed chilled, so no reheating required. If frozen, simply allow them to thaw in the refrigerator. Avoid microwaving, as it can unsettle their luxuriously creamy texture.

FAQs

Can I use milk chocolate instead of dark chocolate?

While you can swap in milk chocolate, arl Grey Infused Chocolate Pots de Crème truly shine with the bittersweet depth of dark chocolate. Milk chocolate will make the dessert sweeter and less intense; if you try it, consider reducing the sugar slightly.

What’s the best way to get a smooth custard?

Always strain your custard before baking and keep your oven at a gentle temperature. The bain-marie creates even heat, which prevents overcooking or curdling.

Is it possible to make these dairy-free?

Absolutely! Substitute the cream and milk with full-fat coconut milk for a luscious, dairy-free version. The coconut will add a subtle flavor but still lets the Earl Grey and chocolate shine through.

How do I know when they’re perfectly baked?

The custards are done when the edges are set but the centers still wobble slightly when gently shaken. If in doubt, it’s better to slightly underbake; they’ll firm up as they cool.

Can I double the recipe?

Yes, you can easily double the ingredients for arl Grey Infused Chocolate Pots de Crème! Just use a bigger baking dish for the water bath and space the ramekins out so they cook evenly.

Final Thoughts

If you want to impress and delight with something dazzlingly different, arl Grey Infused Chocolate Pots de Crème are truly the way to go. Bursting with layered flavors and a heavenly texture, they’re a little luxury you can make right in your own kitchen. Give them a try—you’re in for something unforgettable!

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