Recipe of the Day: Chocolate Espresso Pots de Cremes 6 egg yolks 2 Tbl Sugar 6 oz semi-sweet chocolate 2 tsps instant coffee 1 tsp vanilla extract 2/3 cup heavy cream 1 1/3 cup whole milk Pinch Salt Preheat oven to 300 degrees. Place chocolate chips, instant coffee, vanilla extract, cream, milk and pinch of salt in a medium saucepan over medium heat. Whisk until all the chocolate has melted and the cream/milk is hot but not boiling. Remove from heat and let cool for a couple of minutes. In a medium mixing bowl, beat egg yolks along with 2 Tbl sugar and another pinch of salt until the yolks are pale and creamy. Slowly whisk in the melted chocolate/cream mixture, being careful not to scramble the egg yolks. Strain custard mix into a large measuring cup and let sit for approximately 10 minutes, whisking occasionally. Line a 13 x 9 pyrex with paper towels. Place 6 1 cup ramekins in the pyrex. Once mixture has set for 10 minutes, pour into the ramekins equally. Pour boiling water into the pyrex creating a hot water bath for the custards to bake in. Cover the pyrex with aluminum foil that has been dotted with holes using a fork so that the steam can escape. Place custards in the oven for approximately 35-40 mins or until the custards are just set, but still a bit jiggly. Remove from the oven and let custards cool approximately an hour before covering each ramekin with plastic wrap and placing in the refrigerator. Chill at least an hour before serving. Serve dusted with powdered sugar and garnished with either fresh raspberries or fresh blueberries.
Posted on: Sun, 16 Nov 2014 16:06:04 +0000
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