Thursday, September 10, 2009

chocolate pot de cream

i made this a week ago for friends. i'm way into simple right now and this is a great example of a great straight forward classic. i hadn't made this recipe since we lived in our old house and i forgot how much i loved it! its rich, decadent and feels luxurious but a small portion hits the spot. please do it right and use valhrona or scharfen berger.

Chocolate Pot de Cream

1 ¼ cups half and half

4 ounces high quality 60-70% chocolate, finely chopped

1/3 cup sugar

3 large egg yolks

½ tsp vanilla

1 tbsp cocoa powder

Pinch of salt

1 tbsp liqueur, frangelico or godiva

Caramel sauce homemade or store bought

Freshly whipped and sweetened cream

Preheat oven to 300. bring a kettle of water to a boil and keep warm. Heat half and half just till it begins to simmer. Remove from heat and add chocolate and sugar. Let stand 5 minutes. Stir together yolks, vanilla, cocoa, salt and liqueur in a large bowl. With a fork, stir chocolate mixture until smooth. Gradually stir chocolate mixture into egg mixture. Pour through a fine sieve into a glass measuring cup or bowl. Place four ramekins or other oven safe small dishes, 3 to 4 oz each, in the roasting pan and divide chocolate mixture among them. Pour water into pan so that it reaches half way up each ramekin. Bake until custards are not quite set in center about 30 minutes. They will firm up as they cool. Carefully remove ramekins from water bath and let cool slightly. Cover and chill at least 4 hours or until very chilled. To serve, ladle a generous spoonful of caramel over it then a good plop of whipped cream. Yum.

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