- 2 ¾ cups heavy cream, divided
- Zest of 2 clementines, 1 finely grated, 1 cut into very thin strips for garnish
- ½ pound semisweet chocolate chips
- 6 large egg yolks
- ⅓ cup plus 2 Tbsp. sugar, divided
- ½ cup whole milk
Active time: 20 minutes
Total time: 1¼ hours, plus chilling overnight
In a large, heavy-bottomed saucepan, heat 2¼ cups cream over medium heat until warm to the touch, about 3 minutes. Add finely grated clementine zest and chocolate chips. Remove from heat and let steep 20 minutes, stirring a few times.
Preheat oven to 300°. In a large bowl, whisk yolks with ⅓ cup sugar and milk. Set six 6-ounce ramekins in a large baking pan.
Return chocolate mixture to stove and warm over low heat, whisking until chocolate is smooth and warm, about 20 seconds. Set a coarse strainer over bowl with yolk mixture and pour chocolate mixture through, pressing on the zest. Whisk well to thoroughly combine.
Pour into ramekins. Add very hot tap water to the baking pan until it reaches halfway up sides of ramekins. Cover pan loosely with foil, and bake until pots de crème are just set around edges and slightly jiggly in centers, about 40 minutes. Transfer ramekins to a rack to cool completely, then cover and refrigerate overnight.
In a large bowl, whip remaining ½ cup cream to soft peaks. Add remaining 2 Tbsp. sugar and whip lightly to incorporate.
Place a dollop of whipped cream on each pot de crème, garnish with zest strips, and serve.