Chocolate Pots de Creme

Although I predicted it to resemble chocolate pudding, pots de crème truly taste greater like a cross between a ganache and a mousse.  It’s very wealthy and chocolate-y, so you want the whipped cream on top to reduce some of that intensity.  additionally, since chocolate is this sort of key thing, thing, it’s well worth it to splurge on nicer chocolate. Chocolate Pots de Crème Adapted from cook’s Illustrated Yield: 2 servings For the pots de creme:2 half ounces bittersweet chocolate (I used powdered sugar substitute, their advice, the Ghirardelli 60% Cacao Bittersweet Chocolate top class Baking Bar), chopped finely2 big egg yolks3-4 teaspoons granulated sugar, relying on how sweet you want it inch of salt three/4 cup heavy cream1 teaspoon water1/eight teaspoon immediate espresso powder1 teaspoon vanilla teaspoons granulated sugar.


Relying on how candy you need it1/8 teaspoon vanilla extract region chocolate in a medium heatproof bowl and set
medium heatproof bowl and set a great-mesh strainer over it.  Set apart. In a small bowl, whisk together egg yolks, sugar, and salt.  Whisk in cream. switch to a small saucepan and prepare dinner over medium-low warmth, stirring continuously and scrapping the lowest of the saucepan with a rubber spatula, till the aggregate is thickened and silky, three-6 minutes.

Aggregate is thickened and silky, three-6 minutes. 

If you have an on the spot-study thermometer, the mixture need to be a hundred seventy five-one hundred eighty °F.  (I don’t have one, so I cooked till the mixture coated the again of a spoon.)  Don’t overcook or let custard come to a simmer, or it will curdle.  (it’ll nonetheless taste amazing, though.) straight away pour custard thru the strainer simmer, or it will curdle.  (it’ll nonetheless taste amazing, though.)straight away pour custard thru the strainer over the chocolate. permit stand for five mins to melt the chocolate, then whisk till smooth. In a small bowl, stir together water and coffee powder. Whisk dissolved coffee plus vanilla into the chocolate mixture.


Divide combination flippantly between two ramekins or small bowls.  faucet gently at the between two ramekins or small bowls.  faucet gently at the counter to do away with air bubbles.  (in case you overcooked your custard, the liquids and solids will separate rather right here.  Don’t fear, it’ll still flavor great ultimately.)allow pots de creme cool completely, about 1 hour, then cowl with plastic wrap and refrigerate till chilled, about four hours.

They’ll preserve within the fridge for up to a few days.

Bring them lower back out to face at room temperature for 20-half-hour before serving. meanwhile, in a medium mixing bowl with a hand-held mixer, beat cream, powdered sugar, and vanilla on medium-low velocity till foamy. growth pace to excessive and beat 1-3 greater minutes, velocity till foamy. growth pace to excessive and beat 1-3 greater minutes, or till gentle peaks shape.

Dollop whipped cream over chocolate pots de creme.  in case you curdled your custard, you may unfold the whipped cream over the top to cover that.


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