Jan 9, 2012
These rich Chocolate Pots de Crème have a silky smooth texture and a combination of dark and milk chocolate for the ultimate chocolate-y flavour.
For the perfect balance of chocolate flavour use 1 cup dark chocolate and 1 cup milk chocolate.
2 cups (8 ounces) finely chopped chocolate (60%)
1 cup milk
1 1/2 cup whipping cream (35%)
1/2 cup sugar
1 piece lemon peel, about 2-inch strip
1 short espresso (1 ounce)
6 egg yolks
Whipped cream, for garnishing (optional)
Shaved chocolate, for garnishing (optional)
Preheat oven to 325 degrees F.
Add chopped chocolate to a bowl. Set aside.
Add egg yolks in another bowl. Set aside.
In a saucepan, combine milk, 1 1/2 cups cream, sugar, espresso, lemon and sugar. Heat over medium heat just to a gentle boil. Add to bowl of chocolate. Let sit for 1 minute. Whisk until smooth and chocolate is melted.
Whisk egg yolks until pale. Slowly, whisk chocolate mixture into egg yolks until thoroughly combined. Strain the custard mixture through a fine mesh sieve. Pour evenly into 6 (1 cup) ramekins or custard cups.
Place ramekins in roasting pan lined with tea towel. (The tea towel will prevent the ramekins from sliding.) Pour in enough boiling water to come halfway up sides of ramekins. Cover pan with foil.
Bake in preheated oven until custard is set around the edges but still jiggles in the centre, about 50 minutes. Remove from water and let cool completely. Cover and refrigerate for at least 4 hours or up to 24 hours.
Garnish with whipped cream and shaved chocolate.
Yield: 6 servings.