Pots de Creme au Chocolat
(from AnnM917’s recipe box)
Source: Williams-Sonoma Recipe Card (from RecipeThing user kintyre)
Cook time: 20 minutesServes 4 people
Categories: dessert, not tried
Ingredients
- 1 cup heavy cream
- 2 ounces bittersweet chocolate, chopped into small pieces
- 3 egg yolks
- 2 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
Directions
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Preheat an oven to 325 degrees.
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Have a pot of boiling water ready.
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In a small saucepan over medium heat, warm the cream until small bubbles appear around the edges of the pan.
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Remove from heat and stir in the chocolate until melted and well blended.
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Let cool slightly.
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In a bowl, combine the egg yolks and sugar.
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Using a whisk, beat until pale yellow and thick enough to fall from the whisk in a lazy ribbon, about 5 minutes.
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Slowly stir in the warm chocolate cream and add the vanilla.
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Place 4 Aplico lion head pot de creme pots with lids or 4 ramekins in a baking pan.
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Pour the chocolate mixture through a fine mesh sieve set over a bowl with a pouring spout.
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Divide the mixture evenly among the pots.
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Add boiling water to fill the pan halfway up the sides of the pots.
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Cover the pots with their lids or the ramekins with a single sheet of aluminum foil.
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Bake until the custards are just set at the edges, 15 to 20 minutes. They should still tremble slightly.
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Remove the lids from the pots or the foil from the ramekins.
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Transfer the pots or ramekins to a wire rack and let cool to room temperature.
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Cover and refrigerate for at least 4 hours or up to two days before serving.