The older I get, the less I have interest in going out on the weekends. I love going out for a good dinner, but one of my favorite things to do is to host or attend dinner parties with my friends.  I love when we all contribute a little something because it inevitably ends up being a fabulous spread of great food that we all put our hearts into and that just makes it all taste so much better.  I was invited over to some friend’s house last weekend and I was delighted that they asked me to bring dessert.  They know me so well.  I was very indecisive about what to make and wanted to make something that I hadn’t made before, but did not have time to prepare a multi-step recipe with a lot of waiting time involved.  I settled on these Malted Milk Chocolate Pots de Creme and boy am I glad that I did.

Malted Milk Chocolate Pots de Creme {satisfymysweettooth.com}

Malted Milk Chocolate Pots de Creme {satisfymysweettooth.com}

This recipe was so simple yet unbelievably, unassumingly melt-in-y0ur-mouth good.  The recipe for Malted Milk Chocolate Pots de Creme starts with really good quality milk chocolate.  My favorite chocolate is Guittard and I prefer milk to dark chocolate (gasp!), so I knew only something incredible could come from melty, rich Guittard.

Malted Milk Chocolate Pots de Creme {satisfymysweettooth.com}

Malted milk balls have always been a favorite candy of mine, especially the egg-shaped ones that my mom always put into my Easter basket.  The garnish for these Malted Milk Chocolate Pots de Creme is crushed up malted milk ball candies, which provide such a welcome crunchy texture that contrasts beautifully with perfectly velvety, luscious custard.

Malted Milk Chocolate Pots de Creme {satisfymysweettooth.com}

I poured the pre-set custard for the pots de crème into small, four ounce ramekins and I felt sheepish bringing such small desserts to the dinner party, but even for  a true sweet tooth like me, that was just the right amount of the rich Malted Milk Chocolate Pots de Crème to leave me feeling satisfied.  This dessert is so simple to make, if you can whisk egg yolks and melt chocolate, it will be smooth sailing for you.  Make sure you garnish the Malted Milk Chocolate Pots de Creme with the crushed malted milk ball candies right before you serve them so that they don’t get soggy.

Malted Milk Chocolate Pots de Creme {satisfymysweettooth.com}

Malted Milk Chocolate Pots de Creme

Prep Time: 20 minutes

Cook Time: 24 minutes

Total Time: 44 minutes

Yield: 8 (4-ounce) ramekins

Malted Milk Chocolate Pots de Creme: Luscious and creamy malted milk chocolate custard topped with crushed malted milk ball candies

Ingredients

  • 4 ounces good quality milk chocolate, chopped
  • 2 1/4 cups heavy cream
  • 1/4 cup malted milk powder
  • 5 large egg yolks
  • 1/4 cup sugar
  • 1/2 tsp sea salt
  • 1/2 cup crushed chocolate malted milk ball candies, such as Whoppers

Instructions

  1. Preheat oven to 325 degrees.
  2. Place 8 4-ounce ramekins into a 9X13" cake pan and set aside.
  3. Place chocolate into a medium bowl. Set aside.
  4. Place cream and malted milk powder into a small saucepan and heat over medium heat until it just begins to get small bubbles around the edges and steam (just before boiling), stiffing constantly.
  5. Pour hot cream mixture over chocolate and let sit for a minute. Then gently whisk until chocolate is fully melted and mixture is smooth. Set aside.
  6. In another large bowl, whisk together eggs, sugar and sea salt until well blended.
  7. Gently and slowly pour the warm chocolate mixture into the egg mixture, whisking constantly while you pour to temper the eggs. Whisk until well combined.
  8. Using a ladle, pour the custard into the prepared ramekins.
  9. Carefully pour hot water into the pan around the ramekins until it reaches halfway up the ramekins.
  10. Bake for about 24-30 minutes or until custard is set. When you wiggle the pan gently, you want the edges of the custard to be stable and set, but the centers to still be jiggly.
  11. Carefully remove ramekins from the pan with water and place them onto a clean cookie sheet (for ease of transport). Refrigerate for at least 3 hours before serving.
  12. Top with crushed malted milk balls before serving.
  13. Recipe adapted from Baked Elements Cookbook

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8 Comments ( Reply )

  1. Alyssa
    Oct 14, 2013 @ 8:18 am

    Um, these sound SO amazing. I’ve made caramel pots de creme before, but never chocolate (and never with candy!). Definitely going to be trying these out!

    Reply

    • Mercedes
      Oct 15, 2013 @ 9:06 pm

      Yum, caramel pot de creme sounds wonderful too Alyssa!

      Reply

  2. emily (a nutritionist eats)
    Oct 14, 2013 @ 2:28 pm

    I miss dinners with you guys, they were always so fun. 🙁

    I love the addition of candy on a fancy dessert, so cute! What exactly is a pot de creme anyway….? Like a fancy pudding/custard?!

    Reply

    • Mercedes
      Oct 15, 2013 @ 9:05 pm

      I miss dinners with you too Em! Yes, “pot de creme” is French for “pot of cream” and it is basically just a pudding or custard.

      Reply

  3. Cassie | Bake Your Day
    Oct 14, 2013 @ 8:31 pm

    These are amazing! I’m a big fan of malted milk balls!

    Reply

    • Mercedes
      Oct 15, 2013 @ 9:04 pm

      Thanks Cassie, I agree malted milk balls are the best!

      Reply

  4. ATasteOfMadness
    Oct 18, 2013 @ 1:26 pm

    Wow. These look like the ultimate dessert!!

    Reply

  5. Laura (Tutti Dolci)
    Oct 19, 2013 @ 12:04 am

    I love pot de creme, the malt balls are a great topper!

    Reply

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