Chocolate Pot De Crème
By All-Clad
Chocolate Pot De Crème
By All-Clad
Yield/Serves:
Makes 6 servings
- 3 ounces fine-quality bittersweet chocolate, finely chopped
- 2 cups light cream
- 3 large egg yolks
- 1 tablespoon sugar
- Salt
- 3 cups water
Put chocolate in a heatproof bowl. Bring cream to just a boil in a small heavy saucepan; pour over chocolate, whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly.
Pour custard through a fine-mesh sieve into a 1-quart glass measuring cup.
Lightly coat 4 small ramekins or custard cups with non-stick cooking spray. Pour chocolate mixture into each ramekin.
Cover each ramekin with a square of foil.
Pour the 3 cups of water into the All-Clad 8.4 qt. Pressure Cooker. Place the steaming basket into the pot.
Place covered ramekins in the steaming basket. Close the pressure cooker.
Program 11 minutes into the timer and select prog 2. Turn the heat to high.
After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.
When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker.
Remove the basket from the pan. Cool slightly. Remove and discard foil.
Serve warm or cold with a dollop of whipped cream.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly.
Pour custard through a fine-mesh sieve into a 1-quart glass measuring cup.
Lightly coat 4 small ramekins or custard cups with non-stick cooking spray. Pour chocolate mixture into each ramekin.
Cover each ramekin with a square of foil.
Pour the 3 cups of water into the All-Clad 8.4 qt. Pressure Cooker. Place the steaming basket into the pot.
Place covered ramekins in the steaming basket. Close the pressure cooker.
Program 11 minutes into the timer and select prog 2. Turn the heat to high.
After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.
When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker.
Remove the basket from the pan. Cool slightly. Remove and discard foil.
Serve warm or cold with a dollop of whipped cream.