- 3
Ingredients
- 2 oz. dark chocolate, chopped into small pieces
- 3/4 C. heavy cream, at room temperature
- 1/4 C. milk, at room temperature
- 3 egg yolks, at room temperature
- 3 T. granulated sugar
- 1/4 C. rhubarb coulis
- pinch of salt
Preparation
Step 1
Place rack in the center of the oven and preheat the oven to 375 F.
Melt the chocolate in a double boiler over medium heat or in the microwave for 30 second increments. When the chocolate is almost melted, remove from heat , stir and let stand until completely melted.
Set a medium saute pan over high heat for a minute or two to get it nice and hot. Pour in the cream and milk all at once. It should sizzle and sputter so that it scalds. Watch carefully to make sure it does not come to a rolling boil. Remove from heat once lots of little bubbles start appearing at the edges and the cream is very hot, about 2 minutes.
In a medium mixing bowl, briskly whisk together the egg yolks, sugar, rhubarb coulis, and salt until smooth. Temper the egg mixture with about a quarter cup of the hot cream mixture, whisking as you add it to be sure to not “cook” the eggs. While whisking, slowly add the remaining hot cream to the egg mixture.
Pour the hot cream mixture through a fine mesh strainer into the bowl of melted chocolate. Whisk until well combined and smooth.
Ladle the mixture into 3 standard ramekins. Line the bottom of a small baking pan with a paper towels. Place the filled ramekins in the baking dish on the towel. Pour in enough hot water to reach halfway up the sides of the ramekins. Cover the entire pan with aluminum foil and place in the oven. Bake until mixture around the edges of the ramekin is firm when lightly shaken, about 35 minutes. The center may still jiggle slightly when shake; it will firm up as it chills.
Carefully remove the ramekins from the baking pan, wipe dry and allow to cool. Once cooled, refrigerate until firm, about 2 to 3 hours. To serve, spoon some Rhubarb Whipped Cream (recipe below) into the ramekin and garnish with some grated chocolate.
Rhubarb Whipped Cream
3/4 C. heavy cream, chilled
3 T. rhubarb coulis
1 T. superfine sugar or Splenda
Whip the cream in a chilled bowl to soft peaks. Fold in the rhubarb coulis and sugar. Continue to whip into stiff peaks.