Chocolate Pots de Créme
I’ve been wanting to try these for quite a while, so I took the opportunity on a rainy afternoon to ask my daughter if she wanted to help me make a chocolate dessert- I had the Chocolate Pots de Créme in mind. I killed some time, kept her busy and ended up with this very rich chocolate dish. I sent some out to Mariano’s friends the next day, for his weekly get together with the boys. I’m glad to report the boys were happy.
This is very easy to make, although it does take a while to bake. 50 min in a 325 F oven. It’s a great option for a dinner party, or afternoon coffee. You can divide it up into smaller cups to make even smaller portions. For me, one ramekin is a bit too much for this dessert. It’s too rich. If you can get bake ware smaller than a ramekin, use it. Or, fill up normal ramekins halfway up. You can always decorate them with whipped cream and berries to make them look nice.
Now, to describe the taste: Pure chocolate creaminess. This is definitely a sinful dessert for a special occasion.
Note: I didn’t use the tea towel in step 5 and it worked out fine. Also, for presentation’s sake, fill the ramekins 3/4 full. I filled mine to the rim and they must have puffed up a bit during baking and stuck to the foil. I only got 2 completely smooth tops out the 6 portions. (the 2 smooth ones were filled a little bit under the rim).
Chocolate Pots de Créme
Recipe adapted from Stefano Faita
Yield: 6 servings.
2 cups (8 ounces) finely chopped chocolate (60%)
1 cup milk
1 1/2 cup whipping cream (35%)
1/2 cup sugar
1 teaspoon vanilla
6 egg yolks
Whipped cream, for garnishing (optional)
Shaved chocolate, for garnishing (optional)
- Preheat oven to 325 degrees F.
- Add chopped chocolate to a bowl. Set aside. Add egg yolks in another bowl. Set aside.
- In a saucepan, combine milk, 1 1/2 cups cream and sugar. Heat over medium heat just to a gentle boil. Add to bowl of chocolate. Let sit for 1 minute. Whisk until smooth and chocolate is melted.
- Whisk egg yolks until pale. Slowly, whisk chocolate mixture into egg yolks until thoroughly combined. Strain the custard mixture through a fine mesh sieve. Pour evenly into 6 (1 cup) ramekins or custard cups.
- Place ramekins in roasting pan lined with tea towel. (The tea towel will prevent the ramekins from sliding.) Pour in enough boiling water to come halfway up sides of ramekins. Cover pan with foil.
- Bake in preheated oven until custard is set around the edges but still jiggles in the center, about 50 minutes. Remove from water and let cool completely. Cover and refrigerate for at least 4 hours or up to 24 hours.
- Garnish with whipped cream and shaved chocolate, or berries.
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