Malted Milk Chocolate Pots de Crème Recipe

Introduction

Malted Milk Chocolate Pots de Crème are a luscious, rich dessert that combines creamy chocolate custard with a subtle malted flavor. These elegant little pots offer a perfect balance of sweetness and texture, ideal for impressing guests or enjoying a special treat at home.

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), divided for recipe and garnish
• Whipped cream for garnish

Instructions

1. Step 1: Preheat the oven to 325°F. Arrange eight 4-ounce ramekins in a large baking or roasting pan. Place one malted milk ball at the bottom of each ramekin.
2. Step 2: Put the chopped milk chocolate into a heatproof medium bowl and set aside.
3. 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. Heat until the mixture reaches a boil, stirring occasionally.
4. Step 4: Strain the hot cream mixture through a fine mesh sieve into the bowl with the chopped chocolate. Let it sit for one minute, then whisk until smooth.
5. Step 5: In a separate bowl, whisk together the egg yolks, sugar, and salt until combined.
6. Step 6: Slowly temper the egg yolks by gradually whisking in the hot chocolate mixture about a quarter cup at a time. This prevents the eggs from cooking prematurely. Continue until all the chocolate mixture is incorporated.
7. Step 7: Divide the custard evenly among the ramekins, pouring carefully over the malted milk balls.
8. Step 8: Place the roasting pan in the oven, then carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins to create a water bath.
9. Step 9: Bake for 25-30 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
10. Step 10: Remove the ramekins from the water bath and allow them to cool for 20 minutes at room temperature. Then refrigerate for at least 3 hours to fully set and chill.
11. Step 11: Before serving, top each pot de crème with whipped cream and garnish with extra malted milk balls.

Tips & Variations

• Use a fine mesh sieve to strain the cream mixture for a silky smooth texture without lumps.
• For a deeper malt flavor, lightly toast the malted milk powder in a dry pan before adding it to the cream.
• Substitute dark chocolate for a richer, less sweet version of this dessert.
• Serve with a sprinkle of sea salt on top to enhance the chocolate and malt flavors.

Storage

Store the pots de crème covered in the refrigerator for up to 24 hours. They are best enjoyed fresh but will keep their texture and flavor if chilled properly. To serve, you can let them sit at room temperature for a few minutes or enjoy them cold straight from the fridge. Avoid freezing as the custard texture may become grainy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these pots de crème ahead of time?

Yes, these custards can be made up to 24 hours in advance. Just keep them refrigerated and add the whipped cream and garnish just before serving.

What if I don’t have malted milk powder?

If malted milk powder isn’t available, you can omit it or substitute with an equal amount of powdered milk, though the distinctive malt flavor will be milder.

Malted Milk Chocolate Pots de Crème Recipe

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Decadent malted milk chocolate pots de crème featuring smooth, creamy custard infused with malted milk powder and rich milk chocolate, topped with whipped cream and malted milk ball garnish. This elegant French-inspired dessert is baked in a water bath to achieve a perfect silky texture.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Chocolate Base

• 4 ounces milk chocolate, finely chopped
• 1 tablespoon unsweetened cocoa powder (I used Rodelle)
• 2 ¼ cups heavy cream
• ¼ cup malted milk powder

Custard

• 5 large egg yolks
• 1/3 cup granulated sugar
• Pinch of salt

For Garnish

• 24 malted milk balls (I used leftover Whoppers), for recipe and garnish
• Whipped cream

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) and place 8, 4-ounce ramekins in a large baking or roasting pan that can hold water for a water bath.
2. Prepare Ramekins: Place one malted milk ball at the bottom of each ramekin to infuse the custard subtly as it bakes.
3. Melt Chocolate: Put the finely chopped milk chocolate into a heatproof medium bowl and set it aside for later.
4. 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 clumps, heating until the mixture comes to a gentle boil, stirring occasionally.
5. Combine Chocolate and Cream: Pour the hot cream mixture through a fine mesh sieve into the bowl with the chopped chocolate. Let it sit for about a minute, then whisk until the chocolate melts completely and the mixture is smooth.
6. Whisk Egg Mixture: In a separate bowl, vigorously whisk together the sugar, egg yolks, and a pinch of salt until smooth and light.
7. Temper Eggs: Slowly pour the warm chocolate cream mixture into the egg yolk mixture in ¼ cup increments, whisking constantly to avoid scrambling the eggs.
8. Fill Ramekins: Evenly divide the custard mixture among the 8 prepared ramekins over the malted milk balls.
9. Prepare Water Bath: Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. For less spillage, place the pan in the oven first, then add the water.
10. Bake Custards: Bake for 25-30 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
11. Cool and Chill: Remove ramekins from the water bath and let cool at room temperature for 20 minutes. Then refrigerate for at least 3 hours to fully set and chill.
12. Garnish and Serve: Before serving, top each pot de crème with whipped cream and an extra malted milk ball such as a Whopper for a delicious finish. Best enjoyed within 24 hours of preparation.

Notes

• Make sure to temper the egg yolks slowly to prevent curdling and ensure a silky custard.
• Use a fine mesh sieve when pouring the cream mixture over the chocolate to remove any malt clumps for a smooth texture.
• The water bath is essential for gentle, even cooking to avoid overbaking and cracking the custards.
• Chilling for at least 3 hours allows the pots de crème to fully set and develop their flavor.
• For best texture, enjoy within 24 hours after making.

Keywords: pots de crème, malted milk chocolate dessert, custard dessert, French dessert, chocolate custard, malted milk powder recipe