Chocolate pots de creme
Its been a while that I made something with chocolate. I was missing it dearly. And then I came across this cookbook by Curtis Stone. What a hunk man! and to top it all, he is an Aussie and a good cook too. Nice combination!
Ahem ahem …. before I get carried away about the author, let me talk about the food 😛
This is the most simplest form of dessert ever. Almost zero effort. Only some wait time while it sets in the oven and cools off later. Otherwise all you have to do it is mix everything in a saucepan and stick it in the oven and give it, its own sweet time!
Source: Relaxed Cooking with Curtis Stone
1/2 cup heavy whipping creme
1/2 cup whole milk
1/2 cup sugar
4 ounces bitter-sweet chocolate – I used Ghirardelli (62%)
1 tsp vanilla extract
3 egg yolks
1. Center rack and pre-heat oven to 250.
In a saucepan, add the whipping creme, milk, sugar and vanilla. Bring to a boil over medium heat.
2. Roughly chop the chocolate and add to the saucepan or add the creme-milk mixture to the chocolate (just like we do while making chocolate ganache)
3. Turn off heat. Whisk to a smooth mixture. Whisk in the egg yolks and whisk whisk until a smooth mixture is formed.
4. Divide the mixture into 3 ramekins, or four if you have small ones.
5. Take a large roasting pan or oven sheet. Place the ramekins on it and place the pan on your oven rack. Now fill the roasting pan/tray with cold water, upto the height of half-way up the ramekins.
6. Bake for an hour. When you check, the mixture will be slightly jiggly when you gently jerk it. Thats when they are done.
I finished two of these, and have one more waiting in the fridge. Cant wait to get home and devour it!!!