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Chocolate Pots de Creme

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  • Total Time:
  • Servings: 2
Chocolate Pots de Creme

Source: Martha Stewart Living, February 2012

Ingredients

  • 3/4 cup heavy cream
  • 1/2 teaspoon instant espresso powder
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 ounces bittersweet chocolate (70 percent), finely chopped (1/4 cup)
  • 1 large egg yolk
  • 1 teaspoon sugar
  • Coarse salt

Directions

  1. Preheat oven to 325 degrees. Bring 1/2 cup plus 2 tablespoons cream, the espresso, and vanilla to a simmer; pour over chocolate in a medium bowl. Let sit for 3 minutes; whisk until smooth.

  2. In another medium bowl, whisk together egg yolk, sugar, and a pinch of coarse salt; add warm chocolate mixture in a slow stream, whisking constantly. Strain custard through a fine sieve into a 2-cup glass measuring cup. Let cool completely, stirring occasionally, about 15 minutes.

  3. Place 2 teacups in the center of a baking dish. Divide custard between cups, and fill pan with enough boiling water to reach halfway up the sides of the teacups. Cover tightly with foil; poke several holes in foil. Bake until custard is set around edges but wobbly in center, about 25 minutes.

  4. Remove cups from water bath, and let custards cool on a wire rack for 1 hour. Cover, and refrigerate for at least 4 hours, and up to 2 days. Before serving, whisk remaining 2 tablespoons cream to soft peaks, and dollop over pots de creme.

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