when one of the best things in the world is also one of the simplest easiest things in the world, i am especially thrilled. and so it is with chocolate pots de creme. i like it better than chocolate mousse. texture i think. cooked custard is sublime in my book. takes no time at all to prepare, but there is the baking and the refrigerating that span some time. but mostly, easy peasy. also, 100th post right here. feels good to have created this little blog. a small space for beauty in the too frequently mundane stream of life. thanks for stopping by and reading a few words or maybe even just looking at the pictures!
chocolate pots de creme
2 cups heavy cream
1/2 cup milk
6 oz of the best bittersweet or semisweet chocolate you can lay your hands on, finely chopped
1/2 cup fine sugar
6 large egg yolks
2 tsp vanilla extract
pinch of salt
preheat your oven to 300 degrees. bring cream/milk mixture to a nice simmer. remove from heat. add chopped chocolate and fine sugar. stir once. cover. allow to stand off the heat for 5 minutes. meanwhile in a mixing bowl whisk together the egg yolks, the vanilla and just the tiniest pinch of salt. at this point, check on the chocolate. it should be melted. give it a gentle stir (dont want to mix vigorously or chocolate can separate). now, gradually stir in the yolk mixture. i add a bit of the chocolate to the yolk mixture and then incorporate that mixture into the rest of the chocolate. pour the whole thing through a fine mesh strainer or sieve, into a pitcher.
ready your ramekins. or pots de creme pots with their cute little lids if you have them (i don't). this makes 9 pots for us, which is all that fit in our baking pan. as pictured above. fill all the cups you have an equallish amount and place in rectangular pan. pour your bain marie, or hot water bath. fill up the pan about halfway. careful not to slosh on your way to the oven.
into the oven they go. bake for approximately 25 -30 minutes. the centers should still jiggle a bit, but not look like pure liquid. allow to cool on the counter for 5 minutes or so. then remove them from the bain marie and allow to cool on the counter another 10 to 20. then it is off to the refrigerator for them. cover with foil and refrigerate for about 2 hours. they will solidify quite a bit more during all this cooling and refrigerating. simply lovely. enjoy with a bit of fresh whipped cream if you like.