This is the story. It is a story that my family likes to tell every Easter and also at many other times during the year. My parents, like many parents with their first child, wanted me to eat the healthiest diet possible. For them this meant having me on an almost totally vegan diet. This of course meant that I wasn't allowed to eat chocolate, especially back then when milk chocolate was the popular choice. So, on this particular Easter, when I was three, my aunt and grandma dutifully followed my parents' wishes and presented me with a carob bunny instead of a chocolate one. I took one bite of the carob bunny, turned to everyone with a disgusted look on my face and hurled the bunny at the wall. Immediately, I ran over to my grandma's covered candy dish that was loaded with M&Ms and started popping them in my mouth. Luckily, everyone thought it was hilarious and laughed, my parents relaxed a bit that day, and I was allowed to eat chocolate from that point forward. Thank goodness because since then I have become a total chocoholic.
So, today will share a recipe for an easy chocolate pots de creme recipe that I made when some friends came over last week. It is super chocolatey, so I love it of course. Normally pots de creme (a french style custard traditionally served in a little pot) are baked in a water bath in the oven. This version, from America's Test Kitchen, is made on the stove and the custards set in the refrigerator, making the whole process very simple.
Chocolate Pots de Creme
5 egg yolks
5 tablespoons granulated sugar
1/4 teaspoon salt
1 1/2 cups heavy cream
3/4 cup half and half
10 oz bittersweet chocolate, chopped (should be 60% cacao, see note)
1 tablespoon vanilla
1/2 teaspoon instant espresso powder
Whipped cream, chocolate shavings and raspberries for serving.
Place chocolate in large glass bowl and set sieve on top. Set aside. Whisk egg yolks, sugar and salt in bowl to blend. Add heavy cream and half and half. Whisk until ingredients are well combined. Transfer mixture to saucepan place over medium low heat. With a wooden spoon or spatula stir slowly and constantly until mixture reaches 175 to 180 degrees on an instant read thermometer. (You can also test the mixture by streaking the back of the spoon with your finger. If it is ready, it should leave a distinct trail on the spoon). Remove from the heat and immediately pour through the sieve on to the chopped chocolate. Allow to sit for 5 minutes. After 5 minutes whisk to combine. Dissolve the espresso powder in 1 tablespoon water. Whisk into chocolate mixture. Whisk vanilla into chocolate mixture. Transfer the mixture to a large liquid measuring cup or anything else with a spout as it makes it easier to pour. Pour into 6-8 ramekins or other small cups, depending on how much you want per serving (these are very rich, so you may want to err on the side of serving less). Place a kitchen towel on the counter and gently tap each ramekin on it several times to release any air bubbles. Cool pots de creme completely on counter. Then cover tightly with plastic wrap and transfer to the refrigerator for at least 4 hours and up to 72 hours. When ready to serve, top each with raspberries, whipped cream and chocolate shavings.
Note: I used Ghirardelli's 60% Cacao Bittersweet Chocolate Baking Bar, which is my bittersweet chocolate of choice most of the time, and was specifically recommended to be used in the recipe by America's Test Kitchen. You can find it in major super markets in the baking aisle. However, America's Test Kitchen also said that you could use Lindt 70% dark chocolate, but that you would want to reduce the amount used to 8 oz. I didn't try that, but wanted to share that tip in case that's the chocolate you would like to use.
"It is a story that my family likes to tell every Easter and also at many other times during the year." Lol.
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