Chocolate Pots de Creme

By á-58

Ingredients

• 5 egg yolk
• 5 tablespoons sugar
• 1/4 teaspoon salt
• 1 1/2 cups heavy cream
• 3/4 cup half and half
• 10 ounces Ghirardelli 60% cacao bittersweet chocolate, chopped
• 1 tablespoon vanilla
• 1 tablespoon water
• 1/2 teaspoon expresso powder, whipped

Details

Servings 8
Preparation time 20mins
Cooking time 260mins

Preparation

Step 1

1. Whip together egg yolk, sugar, and salt. Then add heavy cream, and half and half, whisk together until combined. Place in sauce pan at medium low heat, and stir from bottom until temperature is between 175 and 180.

2. Chop chocolate, and place in glass mixing bowl. Pour hot mixture through a stainer over chocolate, and let set for 5 minutes

3. Whisk together, and add vanilla, and mix water and instant expresso powder an add to mixture.

4. Pour into eight ramekins. Tap ramekins to remove air bubbles let set until room temperature, cover, and refrigerate for 4 hours.

5. Remove from refrigerator for 20 minutes, and serve with whip cream.