Chocolate Pots de Crème

By á-4084

Ingredients

• Pots de Crème
• 10 10 10
• ounces ounces bittersweet chocolate, (see note above), chopped fine
• 5 5 5
• large large egg yolks
• 5 5 5
• tablespoons tablespoons sugar
• 1/4 1/4 1/4
• teaspoon teaspoon table salt
• 1 1/2 1 1/2 1/2
• cups cups heavy cream
• 3/4 3/4 3/4
• cup cup half-and-half
• 1 1 1
• tablespoon tablespoon vanilla extract
• 1/2 1/2 1/2
• 1 teaspoon instant espresso powder, mixed with 1 tablespoon water
• Whipped Cream
• 1/2 1/2 1/2
• cup cup heavy cream, (cold)
• 2 2 2
• teaspoons teaspoons sugar
• 1/2 1/2 1/2
• teaspoon teaspoon vanilla extract
• Garnish (optional)
• Cocoa powder, for dusting
• Chocolate shavings, for sprinkling

Details

Adapted from americastestkitchen.com

Preparation

Step 1

1. FOR THE POTS DE CRÈME: Place chocolate in medium heatproof bowl; set fine-mesh strainer over bowl and set aside.

2. 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.

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

4. 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.

5. 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.

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

NOTE FROM THE TEST KITCHEN We prefer pots de creme made with 60 percent cocoa bittersweet chocolate (our favorite brands are Ghirardelli and Callebaut), but 70 percent bittersweet chocolate can also be used. If using a 70 percent bittersweet chocolate (we like Lindt, El Rey, and Valrhona), reduce the amount of chocolate to 8 ounces. A tablespoon of strong brewed coffee may be substituted for the instant espresso and water. 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.

An instant-read thermometer is the most reliable way to judge when creme anglaise has reached the proper temperature of 175 to 180 degrees. But you can also judge the progress of a custard sauce by its thickness.