Chocolate Pot de Crème

By lorik

Recipe adapted from Tariq Hanna, Salon by Sucré, New Orleans, LA

Ingredients

• For the Pot de Creme:
• 3/4 cup egg yolks
• 1 quart heavy cream
• 1/2 cup granulated sugar
• 1 vanilla bean, split, seeds removed and reserved
• 1 cup bittersweet chocolate (50 percent and up)
• For the Ganache:
• 1 cup bittersweet chocolate
• 3/4 cup heavy cream, warmed
• 2 tablespoons Grand Marnier or amaro
• For Serving:
• 1 tablespoon cacao nibs
• Variation from Food Network:
• Chocolate and Coffee Pot de Creme:
• 12 ounces semisweet chocolate chips
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 pinch salt
• 8 ounces (1 cup) very hot strong coffee
• 1 cup heavy cream
• 2 tablespoons sugar

Preparation

Step 1

1. Make the pot de crème: Crack the egg yolks into a medium bowl and set aside.

2. In a small quart saucepan over medium-high heat, combine the cream, sugar and scraped vanilla bean, and bring to a simmer. Ladle some of the hot cream into the bowl with the egg yolks and whisk constantly to prevent curdling. Return the egg and cream mixture to the saucepan over medium-high heat and continue to whisk until thickened, 5 to 7 minutes. Remove from the heat, still stirring, and add the chocolate all at once. Keep stirring until the chocolate is fully melted and smooth.

3. Divide the chocolate mixture among four 8-ounce ramekins. Chill the pots de crème in the refrigerator until set, 2 to 3 hours.

4. While the pots de crème are chilling, make the ganache: In a small bowl, combine the chocolate and warm heavy cream, and let sit, undisturbed, for 3 to 4 minutes. Stir until the chocolate is completely melted. Stir in the Grand Marnier or amaro, and set aside.

5. Remove the pots de crème from the fridge and top each ramekin with the ganache and a sprinkle of cacao nibs before serving.

Variation:
Makes 6 to 8 servings
Place the chocolate chips in the blender. Crack in the eggs, then add the vanilla and the salt. Pulse 5 to 7 times, or until the chocolate chips are partially pulverized.

Turn on the blender, then pour in the very hot coffee through the hole in the top in a steady stream. The coffee will melt the chocolate and turn it into a smooth mixture.

Pour the mixture into small mason jars, pretty wine glasses or demitasse cups. Place the jars on a tray and refrigerate them for 2 to 3 hours, or until firm.

Whip the cream with the sugar and plop it onto the top of each glass.