Ingrédients pour No Bake Chocolate Pts De Crme
- Bittersweet Chocolate
- 4 large egg yolks
- 1/2 cup granulated sugar
- Pinch of salt
- Heavy Cream
- Whole Milk
- Vanilla Extract
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Comment préparer No Bake Chocolate Pts De Crme
- Place 8 ounces of high-quality dark chocolate, finely chopped, in a large bowl and set aside.
- In a separate bowl, whisk together 4 large egg yolks, 1/2 cup granulated sugar, and a pinch of salt until light and pale yellow.
- In a medium saucepan, combine 1 cup heavy cream and 1/2 cup whole milk. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer.
- Remove the saucepan from the heat. Gradually whisk about 1 cup of the warm cream mixture into the egg yolk mixture to temper the eggs.
- Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
- Return the saucepan to low heat and cook, whisking constantly, until the mixture thickens slightly, coats the back of a spoon, and reaches 175-180°F on an instant-read thermometer (7-9 minutes). Do not boil.
- Strain the mixture through a fine-mesh sieve into the bowl with the chocolate. Let stand for 2 minutes to allow the chocolate to melt slightly.
- Gently whisk the mixture until the chocolate is completely melted and the mixture is smooth and glossy.
- Stir in 1 teaspoon of vanilla extract.
- Divide the mixture evenly among six 6-ounce ramekins.
- Cover each ramekin with plastic wrap, pressing it directly onto the surface of the crème to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, until firm.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
49g
Fat
79g
Carbs
4g
