Chocolate Pots de Creme
Pot de crème ("pot of cream") is a traditional French custard typically served in a pot-shaped cup. This milk-chocolate version from pastry chef Frank Urso is super silky and dense.
Ingredients
- 9 ounces semi-sweet chocolate
- 1 1/2 cups whole milk
- 1 1/2 cups whipping cream (30% to 35%)
- 6 egg yolk
- 5 tbsp white granulated sugar
- 1 tbsp icing sugar (confectioner's)
- 1/4 tsp salt
Instructions
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
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