Bittersweet Chocolate Pots de Crème

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I have mixed feelings on this recipe. One one hand, the taste was great and they were super easy. On the other, they were grainy, so the texture totally ruined them for me. If they weren’t grainy, they would be been a great choice for a fancy dessert. I am not sure if they are grainy because of the sugar not dissolving or because they got overcooked (more likely). You don’t boil this, and I think once it coats a spoon, it should be done. Boo to that. Anyway, they get a 7 with the crappy texture and I found this originally in Fine Cooking Magazine.

Bittersweet Chocolate Pots de Crème

By Allison Fishman Fine Cooking Issue 109

  • 1/2 cup half-and-half
  • 1/4 cup whole milk I just did all half and half
  • 2 large egg yolks
  • 1/2 cup bittersweet chocolate chips I used expensive chocolate
  • 2 Tbs. granulated sugar I don’t think this is even necessary
  • Kosher salt I also added vanilla

Essentially, you warm the milk and half and half and then whisk it into egg yolks and then back on the stove until it is thick (it said 1 minute, and mine never thickened much even after 5 minutes, so mine was probably overcooked). Then you add in the chocolate and the salt and the sugar (I would hands down put the sugar in the milk so it dissolves and isn’t grainy). You strain it and t hen pour it into 2 serving bowls and refrigerate it.

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