Dessert
(Pudding
)
Chocolate Pots de Crème
Contributor: Steph
10
ounces
bittersweet chocolate
chopped fine
5
large
egg yolks
5
Tbl
sugar
1/4
tsp
salt
1 1/2
cups
whipping cream
3/4
cup
half and half
1
Tbl
vanilla
1/2
tsp
instant espresso
mixed with 1 Tbl water
Place chocolate in medium heat proof bowl. Set fine mesh strainer over bowl and set aside. Whisk yolks,
sugar and salt in medium bowl until combined; whisk in heavy cream and half and half. Transfer to medium
saucepan. Cook over medium low heat stirring constantly and scraping bottom of pot with wooden spoon,
until thickenen and silk and custard registers 175 - 180 degrees. 8 to 12 minutes.
Pour custard through strainer into chocolate and let set 5 minutes to melt chocolate. Whisk gently until
smooth. Whisk in vanilla and espresso. Divide evenly amoung eight 5 ounce ramekins. Gently tap on counter
to remove air bubbles. Cool to room temp, cover with plastic wrap and chill at least 4 hours.
Before serving set at room temp 20 to 30 minutes. Top with Whipped Cream
Edition: 4