Chocolate-Espresso Pot De Crème
By Sur La Table
Images
Serves
Makes 8, 4-ounce servings
Ingredients
Pots de crème:
6 ounces bittersweet chocolate, chopped
2 1/4 cups heavy whipping cream
2 teaspoons instant espresso powder
1/8 teaspoon sea salt
6 large egg yolks
1/4 cup granulated sugar
Whipped cream:
1 cup heavy whipping cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla bean paste
6 ounces bittersweet chocolate, chopped
2 1/4 cups heavy whipping cream
2 teaspoons instant espresso powder
1/8 teaspoon sea salt
6 large egg yolks
1/4 cup granulated sugar
Whipped cream:
1 cup heavy whipping cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla bean paste
Procedure
Pots de crème can be made several days in advance, covered, and refrigerated.
Preheat oven to 325°F.
1. To a saucepan, add chocolate, cream, espresso powder, and salt. Set over low heat, and cook, whisking until chocolate is melted and well combined. To a medium bowl, add yolks and sugar; whisk to combine. Using a ladle, add 1 ladle of warm chocolate mixture to egg yolks, and whisk until combined. Continue adding the chocolate mixture to the eggs, one ladle at a time, until you’ve added about two-thirds of the mixture, tempering the eggs. Then, in a slow stream, whisking constantly, pour the egg and chocolate mixture back into the saucepan with warmed chocolate. Pour custard through a fine-mesh strainer set over a large liquid measuring cup with a spout.
2. Divide custard evenly among 8, 4-ounce ramekins. Transfer ramekins to casserole or roasting pan, just big enough to fit them. Transfer the pan to the oven and fill with 2 inches of hot water; cover the pan with foil. Bake until the custard is set around edges but still slightly wobbly in centers, 25 to 30 minutes. Remove from oven, uncover, and cool at room temperature for 10 minutes before chilling completely in the refrigerator for 2 hours.
3. To prepare the whipped cream: To the bowl of a stand mixer fitted with a wire whip attachment, add cream, sugar, and vanilla paste; whisk until medium stiff peaks form.
4. To serve: Garnish each pot de crème with a dollop of whipped cream and serve immediately.
Preheat oven to 325°F.
1. To a saucepan, add chocolate, cream, espresso powder, and salt. Set over low heat, and cook, whisking until chocolate is melted and well combined. To a medium bowl, add yolks and sugar; whisk to combine. Using a ladle, add 1 ladle of warm chocolate mixture to egg yolks, and whisk until combined. Continue adding the chocolate mixture to the eggs, one ladle at a time, until you’ve added about two-thirds of the mixture, tempering the eggs. Then, in a slow stream, whisking constantly, pour the egg and chocolate mixture back into the saucepan with warmed chocolate. Pour custard through a fine-mesh strainer set over a large liquid measuring cup with a spout.
2. Divide custard evenly among 8, 4-ounce ramekins. Transfer ramekins to casserole or roasting pan, just big enough to fit them. Transfer the pan to the oven and fill with 2 inches of hot water; cover the pan with foil. Bake until the custard is set around edges but still slightly wobbly in centers, 25 to 30 minutes. Remove from oven, uncover, and cool at room temperature for 10 minutes before chilling completely in the refrigerator for 2 hours.
3. To prepare the whipped cream: To the bowl of a stand mixer fitted with a wire whip attachment, add cream, sugar, and vanilla paste; whisk until medium stiff peaks form.
4. To serve: Garnish each pot de crème with a dollop of whipped cream and serve immediately.
Chocolate-Espresso Pot De Crème
By Sur La Table
Serves
Makes 8, 4-ounce servings
Ingredients
Pots de crème:
6 ounces bittersweet chocolate, chopped
2 1/4 cups heavy whipping cream
2 teaspoons instant espresso powder
1/8 teaspoon sea salt
6 large egg yolks
1/4 cup granulated sugar
Whipped cream:
1 cup heavy whipping cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla bean paste
6 ounces bittersweet chocolate, chopped
2 1/4 cups heavy whipping cream
2 teaspoons instant espresso powder
1/8 teaspoon sea salt
6 large egg yolks
1/4 cup granulated sugar
Whipped cream:
1 cup heavy whipping cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla bean paste
Procedure
Pots de crème can be made several days in advance, covered, and refrigerated.
Preheat oven to 325°F.
1. To a saucepan, add chocolate, cream, espresso powder, and salt. Set over low heat, and cook, whisking until chocolate is melted and well combined. To a medium bowl, add yolks and sugar; whisk to combine. Using a ladle, add 1 ladle of warm chocolate mixture to egg yolks, and whisk until combined. Continue adding the chocolate mixture to the eggs, one ladle at a time, until you’ve added about two-thirds of the mixture, tempering the eggs. Then, in a slow stream, whisking constantly, pour the egg and chocolate mixture back into the saucepan with warmed chocolate. Pour custard through a fine-mesh strainer set over a large liquid measuring cup with a spout.
2. Divide custard evenly among 8, 4-ounce ramekins. Transfer ramekins to casserole or roasting pan, just big enough to fit them. Transfer the pan to the oven and fill with 2 inches of hot water; cover the pan with foil. Bake until the custard is set around edges but still slightly wobbly in centers, 25 to 30 minutes. Remove from oven, uncover, and cool at room temperature for 10 minutes before chilling completely in the refrigerator for 2 hours.
3. To prepare the whipped cream: To the bowl of a stand mixer fitted with a wire whip attachment, add cream, sugar, and vanilla paste; whisk until medium stiff peaks form.
4. To serve: Garnish each pot de crème with a dollop of whipped cream and serve immediately.
Preheat oven to 325°F.
1. To a saucepan, add chocolate, cream, espresso powder, and salt. Set over low heat, and cook, whisking until chocolate is melted and well combined. To a medium bowl, add yolks and sugar; whisk to combine. Using a ladle, add 1 ladle of warm chocolate mixture to egg yolks, and whisk until combined. Continue adding the chocolate mixture to the eggs, one ladle at a time, until you’ve added about two-thirds of the mixture, tempering the eggs. Then, in a slow stream, whisking constantly, pour the egg and chocolate mixture back into the saucepan with warmed chocolate. Pour custard through a fine-mesh strainer set over a large liquid measuring cup with a spout.
2. Divide custard evenly among 8, 4-ounce ramekins. Transfer ramekins to casserole or roasting pan, just big enough to fit them. Transfer the pan to the oven and fill with 2 inches of hot water; cover the pan with foil. Bake until the custard is set around edges but still slightly wobbly in centers, 25 to 30 minutes. Remove from oven, uncover, and cool at room temperature for 10 minutes before chilling completely in the refrigerator for 2 hours.
3. To prepare the whipped cream: To the bowl of a stand mixer fitted with a wire whip attachment, add cream, sugar, and vanilla paste; whisk until medium stiff peaks form.
4. To serve: Garnish each pot de crème with a dollop of whipped cream and serve immediately.