Ingrédients pour Chocolate Pots De Creme
- 2 cups heavy cream
- Granulated Sugar
- Semisweet Chocolate Morsels
- 4 large egg yolks
- Vanilla Extract
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Comment préparer Chocolate Pots De Creme
- Combine 2 cups heavy cream and ½ cup granulated sugar in the top of a double boiler.
- Place the double boiler over a pan of simmering water (make sure the bottom of the double boiler doesn't touch the water) and heat, stirring occasionally, until the sugar is dissolved and the cream is scalded (small bubbles appear around the edges).
- Remove from heat and add 6 ounces of finely chopped bittersweet chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
- In a separate bowl, whisk 4 large egg yolks until light and slightly thickened.
- Gradually whisk about ⅓ of the hot chocolate mixture into the egg yolks to temper them.
- Gently pour the tempered egg yolk mixture into the remaining hot chocolate mixture, whisking constantly to combine.
- Return the double boiler to the simmering water and cook, stirring constantly with a spatula, until the mixture is thick enough to coat the back of the spatula (about 3-5 minutes). Do not boil.
- Remove from heat and stir in 1 teaspoon of pure vanilla extract.
- Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps or bits of egg.
- Pour the mixture into 6-8 small ramekins or custard cups.
- Let cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, to allow the pots de crème to set.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
141g
Fat
138g
Carbs
14g
