Chocolate Pot De Crème by
Source: Sur La Table
Ingredients
Pot De Crème:
-3 oz bittersweet chocolate, chopped
-1 oz, plus 2 tbsp heavy whipping cream
-1 tsp instant espresso powder
-1/8 tsp fine kosher salt
-3 large egg yolks
-2 tbsp granulated sugar
Whipped Cream:
-1/2 cup heavy whipping cream
-2 tsp granulated sugar
-1/2 tsp vanilla bean paste
Instructions
Preheat oven to 325*F
1. To make custard: To a medium saucepan, add chocolate, cream, espressio powder, and salt. Set over low heat and cook, whisking until chocolate is melted and well combined. To a medium bowl, add yolks and sugar; whisk to combine. Using a ladle, add 1 ladle of warm chocolate mixture to egg yolks, and whisk until combined. Continue adding chocolate mixture to egg and chocolate mixture back into saucepan with warmed chocolate. Pour custard through a fine-mesh strainer set over a large liquid measuring cup with a spout.
2. Divide custard evenly among 4, 4-oz ramekins. Transfer ramekins to casserole or roasting pan, just big enough to fit them. Transfer pan to oven and fill with 2 inches of hot water; cover pan with foil. Bake until custard is set around edges but still slightly woddbly in centers, 25-40 minutes. Remove from oven, uncover, and cool at room temperature for 10 minutes before chilling completely in the refridgerator for 2 hours.
3. To prepare whipped cream: To the bowl of a stand mixer fitted with a wire whip attachement, add cream, sugar, and vanilla paste: whisk until medium stiff peaks form.
4. To serve: Garnish each pot de crème with a dollop of whipped cream and serve immediately.
Tip: Pots de crème can be made several days in advance, covered, and refrigerated.
1. To make custard: To a medium saucepan, add chocolate, cream, espressio powder, and salt. Set over low heat and cook, whisking until chocolate is melted and well combined. To a medium bowl, add yolks and sugar; whisk to combine. Using a ladle, add 1 ladle of warm chocolate mixture to egg yolks, and whisk until combined. Continue adding chocolate mixture to egg and chocolate mixture back into saucepan with warmed chocolate. Pour custard through a fine-mesh strainer set over a large liquid measuring cup with a spout.
2. Divide custard evenly among 4, 4-oz ramekins. Transfer ramekins to casserole or roasting pan, just big enough to fit them. Transfer pan to oven and fill with 2 inches of hot water; cover pan with foil. Bake until custard is set around edges but still slightly woddbly in centers, 25-40 minutes. Remove from oven, uncover, and cool at room temperature for 10 minutes before chilling completely in the refridgerator for 2 hours.
3. To prepare whipped cream: To the bowl of a stand mixer fitted with a wire whip attachement, add cream, sugar, and vanilla paste: whisk until medium stiff peaks form.
4. To serve: Garnish each pot de crème with a dollop of whipped cream and serve immediately.
Tip: Pots de crème can be made several days in advance, covered, and refrigerated.
Servings: 4