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Cooks: 160°F (71.1°C) for 1 hour • Serves: 8 4-ounce jars
This is a rich, decadent dessert that is best served a few hours after your Thanksgiving dinner. They might be small packages, but they are full of flavor. It's a great way to cap off the end of your holiday gathering.
These are made as individual servings in 4-ounce (118ml) canning jars but you can also use covered ramekins raised to be at the water level. I like to top the pot de crème with some toasted pecans and whipped cream to stay in the holiday spirit, but you can also use mint and raspberries, crumbled up Oreo cookies or graham crackers, or even brûlée a thin layer of sugar on the top.
A lot of credit to ChefSteps in the development of this recipe, they have several great dessert recipes that I learned from.
Preheat the water bath to 160°F (71.1°C).
Heat the heavy cream and chocolate in a pot over medium heat, stirring occasionally to prevent burning. Cook until the chocolate is melted. Remove from the heat and add the remaining ingredients, then blend together until thoroughly combined.
Evenly distribute the mixture into the canning jars, leaving about a 1/2" (13mm) at the top. Screw the lids on the jars until they are finger tight, basically until you feel medium resistance when tightening using only your fingertips. This will allow some air to escape during the sous vide process and help prevent breakage.
Carefully place the jars in the water bath and cook for an hour.
Once cooked, remove the jars from the water bath and let sit on the counter to cool for 10 to 20 minutes. Place the jars in the refrigerator to finish cooling. They will last for up to several days.
Remove the lid from the pot de crème and set aside. Top each pot with pecans and whipped cream then serve.