Chocolate Pots de Crème
Shali Sobers
ingredients
- 1 cup heavy cream
- 3/4 cup whole milk
- 2 tablespoons light brown sugar
- 9 ounces best-quality bittersweet chocolate, chopped
- 6 large egg yolks, room temperature
- 1 tablespoon orange liqueur
- 1 teaspoon pure vanilla extract Sweetened whipped cream, for garnish
- 1/2 pint fresh raspberries, for garnish
directions
- 1
Scald the cream and milk with the brown sugar. Set aside.
- 2
Meanwhile, chop chocolate into small pieces and melt it in the top of a double boiler set over simmering water.
- 3
Whisk in the egg yolks (the chocolate will thicken). Gradually whisk in the hot cream mixture. Cook the mixture over simmering water, whisking constantly, for 4 to 5 minutes, or until an instant-read thermometer registers 160 degrees.
- 4
Remove from the heat and whisk in the liqueur and vanilla.
- 5
Pour the mixture into 8 custard cups or ramekins. Cover with plastic wrap and chill for 6 hours or overnight. To serve, top each with a small spoonful of whipped cream and fresh raspberries.
- 6
SERV. SIZE 121g; CAL. 380; fAT 28g (sat 16g); PROTEIN 6g; CHOL. 210mg; SODIUM 30mg; CARB. 25g; FIBER 4g; SUGARS 20g. *
Source: Shali
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