Saturday, March 6, 2010

Chocolate Pot de Crème

 

I was invited to a friend’s place to watch the Oscars tomorrow; when I asked what I should bring she said “chocolate”.

 

 

 

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.

Yields: 

6-10 servings depending on your espresso cups/custard bowls.

Ingredients:

  • 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)

Time:

  • 30 minutes to cool chocolate/cream mixture
  • 35-40 minutes to bake
  • Refrigerate at least 1 hour before serving

Step 1:

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.

Step 2:

Preheat oven to 350 F.  Place 10 espresso, or small custard dishes into a large roasting pan.

Step 3:

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.

Step 4:

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).

Enjoy!

Ciao for now,

 

2 comments:

Oh yum! I'll have to try this some time. Thanks for sharing!:)

Oh yum! I'll have to try this some time. Thanks for sharing!:)

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