Chocolate & CremePublished on April 6, 2010

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  • Literally meaning pots of chocolate cream, Chocolate Pots de Crème are not only worth the indulgence, they're simple to make and impressive to look at.

Literally meaning pots of chocolate cream, Chocolate Pots de Crème are not only worth the indulgence, they're simple to make and impressive to look at!

Easy tips:

• Use espresso cups or other small ovenproof dishes to add a unique presentation, just be sure to use same amount of custard mixture for even baking.

• Use petite spoons.

 

tools:  Danesco 2 oz. ramekins. (Available at Kitchenalia on Richmond Rd. for $1.98 each, and at other kitchen specialty stores.)

 

Chocolate Pots de Crème

makes:  10 -12 depending on ramekin size.

prep time:  10 minutes

baking time: 18 to 20 minutes

refrigeration time: : Approx 1 hour

f4(can refrigerate for up to 24 hours)

6 oz (175 g) bittersweet or semi-sweet chocolate, chopped

1 ½cups (375 ml) 35% whipping cream

6 egg yolks

1/3 cup (75 ml) granulated sugar

Boiling water

 

preparation: 

Preheat oven to 325? F (160?C). Place 12 ramekins in

3 x 9 inch (3.5 L) baking dish; set aside.

Place chopped chocolate in medium heatproof bowl.

On stovetop (or in microwave at high power for 1 ½to 2 minutes) bring cream to just under a boil. Pour over chocolate, whisk to completely melt chocolate, cool slightly.

In medium bowl, whisk egg yolks with sugar until smooth. Slowly pour in 1/3 of the chocolate mixture while whisking vigorously. Slowly whisk in the remaining mixture until smooth and divide evenly into ramekins; pour enough boiling water into baking dish to come halfway up sides of ramekins.

Bake for 18-20 minutes or until centre just jiggles. Remove from water bath being careful not to get water into the custard. Refrigerate for at least 1 hour or until serving time. Once cooled, cover loosely with plastic wrap.

 

Korey's tips

 

Garnish with a dollop of cinnamon, whipped cream or a simple raspberry




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