Chocolate Earl Grey Pots de Creme Recipe

Ingredients (For the puddings)

• 2 cups cream
• 120 grams dark chocolate, chopped
• 2 bags of earl grey tea
• 6 egg yolks
• 3 Tablespoons of sugar

Ingredients (For the Cointreau cream)

• 1/2 cup whipping cream
• 2 Tablespoons powdered sugar
• 2-3 Teaspoons Cointreau

How to Make Chocolate Earl Grey Pots de Creme

1. Preheat the oven to 325°F (about 163°C). Heat the cream with the Earl Grey tea bags over medium heat until almost simmering. Move the tea bags gently to infuse the cream, then press and remove them.
2. Add the chopped dark chocolate to the hot cream and stir until smooth.
3. Whisk the egg yolks and sugar until smooth. Gradually whisk in the hot chocolate cream. Divide among ramekins or heatproof mugs in a baking pan. Pour hot water into the pan until it reaches halfway up the sides of the dishes.
4. Bake for approximately 25 minutes, until the tops and edges set. Cool, then refrigerate for at least 2 hours. Serve with the Cointreau cream and optional garnish.

Timing note: The archived recipe metadata lists 10 minutes cooking time, but the saved method specifies about 25 minutes baking and at least 2 hours chilling. Actual timing varies by oven and dish size.