Chocolate Pomegranate Pistachio Pots De Creme

Makes 8 4 oz Pots de Crème

Recipe Adapted from Fix Feast Flair


INGREDIENTS
2 cup heavy whipping cream
1/2 cup milk
2 pomegranates (1 juiced and 1de-seeded)
4 Tbsp + 2 tsp coconut sugar
1/2 tsp kosher salt
7 oz Ghirardelli bittersweet chocolate, chopped
6 large egg yolks
1 dash of bitters


DIRECTIONS
Preheat oven to 325°F.

Whisk heavy whipping cream, milk, pomegranate juice, coconut sugar, and salt in small saucepan over medium heat. Continue whisking until mixture is shivering, then remove from heat. Whisk in chopped chocolate until smooth and completely melted. Let mixture cool for a few minutes, stirring occasionally. Whisk in one egg yolk at a time then add the dash of bitters and whisk again. Strain through fine mesh strainer. Divide mixture evenly between the 8 mason jars.


Set jars in baking dish and fill pan with hot water until water reaches halfway up jars. Bake for 45 minutes.

Remove from pan and set on wire rack to cool. Once cooled, move to refrigerator and chill for at least 2 hours or until set.

Top with whipped cream, pomegranate seeds and chopped pistachios.