This is an updated version of classic French pots de crème. You won’t taste the chile, but it adds appealing depth to the flavor of the chocolate. Served with a big dollop of sweetened whipped cream, this dessert is a welcome indulgence.
This makes four 1⁄2-cup servings. If you prefer, you can make 6 smaller servings, reducing the cooking time slightly.
To make these chocolate pots in your slow cooker:You may need to play with cups or ramekins to find 6 that will fit comfortably in your slow cooker. Demitasse cups make a spectacular presentation. I also use taller French porcelain ramekins, which fit nicely in my largest (7-quart) slow cooker. Place them in the stoneware insert and pour in hot water to come halfway up the side of the cups. Cook on High for 1 hour, then cool and chill as directed. If your slow cooker will only accommodate 4 ramekins, they will obviously be fuller, so expect the cooking time to be closer to 2 hours.
What you need:
4-cup heatproof glass measuring cup or heatproof bowl with spout
4 to 6 tall ramekins or demitasse cups
Large roasting pan
3 1⁄2 oz bittersweet chocolate, coarsely chopped
3⁄4 cup heavy or whipping cream
3⁄4 cup whole milk
1⁄4 cup granulated sugar
1 egg yolk
2 tbsp unsweetened cocoa powder
1 tsp Aleppo pepper, divided
1⁄2 tsp vanilla extract
Sweetened whipped cream
1. In a medium saucepan, combine chocolate and cream. Cook over low heat, stirring, until chocolate is melted. Add milk and sugar, whisking well to combine, and bring to a simmer. Remove from heat.
2. In a medium bowl, beat together eggs, egg yolk, cocoa powder, 1⁄2 tsp of the Aleppo pepper, vanilla and salt. Whisk in 1⁄2 cup of the chocolate mixture until well combined. Gradually whisk in remaining chocolate mixture until blended.
3. Preheat oven to 350°F . Place fine-mesh sieve over measuring cup and strain chocolate mixture into cup. Pour into ramekins and sprinkle remaining Aleppo pepper over top. Cover ramekins tightly with foil. Set in roasting pan and pour in enough boiling water to come halfway up the sides of the ramekins.
4. Place pan in preheated oven and immediately reduce the temperature to 325°F. Bake just until the centers of the custards quiver, about 25 minutes.
5. Remove ramekins from pan and let cool completely. Refrigerate until well chilled, about 4 hours. Serve each with a dollop of whipped cream.