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,
