Recipe courtesy of Gale Gand
Chocolate Pots de Creme
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 564
- Total Fat
- 53
- Saturated Fat
- 33
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 3
- Cholesterol
- 183
- Sodium
- 161
- Total: 1 hr 30 min
- Prep: 30 min
- Cook: 1 hr
Ingredients
3 ounces bittersweet chocolate, chopped
4 cups heavy cream
1/8 tablespoon salt
6 yolks
1/2 cup plus 1/2 tablespoon sugar
1/2 cup heavy cream
1/4 tablespoons freshly grated orange rind
Directions
- Place the chopped chocolate in a bowl. Heat the cream and the salt until scalded, then pour over the chocolate to melt it. Whisk the yolks with 1/2 cup of the sugar. Temper the yolk mixture with the hot chocolate mixture then place on the stove over medium heat to thicken slightly, until it coats the back of a wooden spoon. Pour mixture into ramekins and bake in a water bath at 300 degrees for 30 to 45 minutes until mostly set but a little jiggly in the center. Chill covered.
- To serve, whip the cream with the remaining 1/2 tablespoon sugar and orange rind. Dollop onto the pots de creme.
- Alternate Garnish: If you have vanilla beans lying around the house that have already been used, here's a great way to recycle them. Cut split vanilla beans into 3-inch sections. Place on a sheet pan in a preheated 300-degree oven and bake until dried. Keep in an airtight container. To garnish the pots de creme, lay the dried vanilla beans across the whipped cream.