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