Chocolate Pots de Creme

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This dessert is super easy, beautiful, and very, very rich. It’s like chocolate mousse. It’s completely wonderful though. The recipe came from the “Tartine” cookbook by Elisabeth M. Prueitt and Chad Robertson, and it’s a great recipe. These get a 9.

2 3/4 cup heavy cream
3 Tbs. sugar (I did 2 Tbs)
6 oz. bittersweet chocolate
8 large egg yolks
pinch salt I also added 2 tsp. vanilla

Put sugar, salt, and cream in a saucepan and heat until almost at a boil. Pour this over the chocolate. Then, temper this with the egg yolks by pouring it in slowly and then pour this all into a big pitcher. Pour into 8 ramekins of about 6 oz size, and put them in a big roasting pan where you can pour water 3/4 the way up the side. Then, Bake at 350 for 20-25 minutes. They should be set on the edges, but wobbly in the middle.

Comments

  1. thejohnmfamilyJune 4, 2018 at 7:27 PM

    So, Stef said to put graham cracker crumbs on top and mini marshmallows that you take a kitchen torch to.

    ReplyDelete
  2. thejohnmfamilySeptember 18, 2018 at 1:08 PM

    So, the other Tartine cookbook says she uses half cream and half milk, so that might be a less rich version that would still be good.

    ReplyDelete

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