Chocolate Pots de Crème
Serves 2. I made this
as dessert for us following my birthday-dinner-at-home in 2014, it is from Martha Stewart Living magazine. Make it a day in advance.
¾ c. heavy
cream
½ tsp.
instant espresso powder
¼ tsp. vanilla
extract
1½ oz.
bittersweet chocolate (70%), finely chopped (¼ c.)
1 large egg
yolk
1 tsp.
sugar
pinch of
kosher salt
Heat oven to 325 degrees.
Bring ½ c. + 2 Tbs. cream, espresso powder, and vanilla to a simmer;
pour over chocolate in a medium bowl.
Let sit for 3 minutes; whisk until smooth.
In another medium bowl, whisk together egg yolk, sugar, and
a pinch of kosher salt; add warm chocolate mixture in a slow stream, whisking
constantly. Strain custard through a
fine sieve into a 2-cup glass measuring cup.
Let cool completely, stirring occasionally, about 15 minutes.
Place 2 teacups in the center of a baking dish. Divide custard between cups, and fill pan
with enough boiling water to reach halfway up the sides of the teacups. Cover tightly with foil; pole several holes
in foil. Bake until custard is set
around edges but wobbly in center, about 25 minutes.
Remove cups from water bath, and let custards cool on a wire
rack for 1 hour. Cover, and refrigerate
for at least 4 hours, and up to 2 days.
Before serving, whisk remaining 2 Tbs. cream to soft peaks, and dollop
over pots de crème.
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