One of my favourite (and impressive) chocolate desserts to make is Pot de Crème. This recipe is from The Oprah Magazine Cookbook, a birthday gift from a few years ago.
6-10 servings depending on your espresso cups/custard bowls.
- 4 oz good quality bittersweet or semisweet chocolate; coarsely chopped (I use Lindt 70% Cocoa chocolate)
- 1 cup heavy cream or whipping cream
- 1/2 cup milk
- 4 large egg yolks
- 1/4 cup sugar
- 1/2 pint fresh raspberries
- vanilla ice cream or whipped cream (optional)
- 30 minutes to cool chocolate/cream mixture
- 35-40 minutes to bake
- Refrigerate at least 1 hour before serving
Heat milk and cream in a saucepan until boiling.Remove from heat, and add to mixing bowl with chopped chocolate. Whisk until chocolate is melted and mixture is smooth. Refrigerate for 30 minutes.
Preheat oven to 350 F. Place 10 espresso, or small custard dishes into a large roasting pan.
Whisk egg yolks and sugar until foamy in a large bowl. Slowly whisk in chocolate mixture until blended. Strain through a sieve into a large measuring cup (lets you pour into the containers easier) or into another bowl.
Pour 1/4 cup custard into each espresso cup/custard bowl. Place pan on centre rack of oven, and create a water bath: pour hot water into the roasting pan so that it reaches half way up the espresso cups.
Bake until set in the centre, 35-40 minutes. Transfer to a cooling rack and let cool to room temperature, then refrigerate at least one hour.
Serve topped with raspberries (and ice cream or whipped cream).
Ciao for now,