Recipe

Chocolate Pots De Crme Recipe

	Penguinrides / All my dishes 3 months, 3 weeks ago You have died and gone to heaven Prep:5m Cook:20m Servings:8	Penguinride
	creamy rich delight

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Ingredients

Pots de Crème

8 ounces bittersweet chocolate, chopped fine 70%

5 large egg yolks

5 tablespoons sugar

1/4 teaspoon table salt

1 1/2 cups heavy cream

3/4 cup half-and-half

1 tablespoon vanilla extract

Whipped Cream

1/2 cup heavy cream (cold)

2 teaspoons sugar

1/2 teaspoon vanilla extract

Garnish (optional)

Cocoa powder for dusting

Chocolate shavings for sprinkling

Directions

FOR THE POTS DE CRÈME: Place chocolate in medium heatproof 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 mixture to medium saucepan. Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard registers 175 to 180 degrees on instant-read thermometer, 8 to 12 minutes (see photos, below). Do not let custard overcook or simmer.

Immediately pour custard through strainer over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk gently until smooth, then whisk in vanilla. Divide mixture evenly among eight 5-ounce ramekins. Gently tap ramekins against counter to remove air bubbles.

Cool pots de crème to room temperature, then cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours. Before serving, let pots de crème stand at room temperature 20 to 30 minutes.

FOR THE WHIPPED CREAM: Using hand mixer or standing mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.

Dollop each pot de crème with about 2 tablespoons whipped cream; garnish with cocoa or chocolate shavings, if using. Serve.

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Comments

penguinrides 3 months, 3 weeks ago said:
I prefer pots de crème made with 70 percent cocoa bittersweet chocolate (favorite brands are Ghirardelli, Callebaut, Valrhona, and El Rey), but 60 percent bittersweet chocolate can also be used if a lighter taste is preferred. If using a 60 percent bittersweet chocolate (I like Lindt, El Rey, and Valrhona), increase the amount of chocolate to 10 ounces.
Covered tightly with plastic wrap, the pots de creme will keep for up to 3 days in the refrigerator, but the whipped cream must be made just before serving.

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