Chocolate Pots Au Creme
Christy Rost
| Ingredients: | |
|---|---|
| 1 | cup heavy cream |
| 4 | ounces bittersweet chocolate |
| 3 | tablespoons sugar |
| dash of salt | |
| 7 | egg yolks |
| 1 ¼ | teaspoons vanilla |
Heat cream to a simmer; remove from heat. Add chocolate, sugar and salt; stir to melt. Stir in vanilla.
Beat egg yolks in a mixing bowl at high speed until thick and pale in color. Pour in a small amount of chocolate mixture; stir until thoroughly blended. Whisk in remaining chocolate mixture. Set bowl over a saucepan of boiling water, taking care bowl does not come in contact with water. Cook custard until thick, whisking constantly, about 8 minutes.
Pour mixture into pot au creme or demi-tasse cups. Cover with plastic wrap and refrigerate overnight. To serve, top with a dollop of whipped cream.
Recipe makes 6 servings.
Category: Desserts