Extra-Bittersweet Chocolate Pots De Creme
1 1/2 cups heavy cream
1/2 cup milk
3 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
4 egg yolks
3 tablespoons sugar
1/8 teaspoon kosher salt
crème fraiche or whipped cream, optional for serving
Preheat the oven to 300 degrees F. In a heavy saucepan, bring cream and milk to a boil. Remove from heat
Whisk in chopped chocolate until smooth.
In a large bowl, whisk together the yolks, sugar, and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
Divide mixture among 5 small ramekins. Set filled cups in a large roasting pan that has been positioned on the center rack of the oven. Add hot tap water to the pan, halfway up sides of cups. Cover the pan with foil
Use a fork to prick holes in foil.
Bake until edges are lightly set (lifting the foil to check) but center is still jiggly–it will set as it cools–30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with creme fraiche or whipped cream.
Rich, creamy and totally decadent. Melissa Clark's extra-bittersweet chocolate pots de crème is an essential recipe for anyone who loves chocolate.
dessert, chocolate custard, pot de creme, chocolate mousse
Saturday, January 27, 2018 - 8:20am