
Chocolate Pot de Creme
Ingredients
25.5 oz chocolate Chef Fulk thinks 58% is best, and likes the melting quality of Callebaut
2 cups milk
2 cups cream
24 yolks
Directions
Chop chocolate into small chunks, then place in heat-proof bowl. Heat cream and milk. Add yolks to chocolate. Stream cream slowly into chocolate egg mixture while whisking mixture. Whisk until all chocolate is melted. Use a sauce pot that has the same diameter as the bottom bowl with your chocolate mixture. Bring 2 cups water to a simmer. Place mixture over simmering water (double boiler). Stir, using a heat proof rubber spatula, making sure to scrape sides so chocolate does not burn. Stir for about 8 minutes, just until the mixture starts to thicken (this indicates that the eggs are cooked). Portion in to ramekins, chill until set. Garnish with whip cream. For a twist add 2 tsp lavender to the creme, to make lavender chocolate pot de creme.
Bio first printed in Next magazine.
Photo Credit: Bravo
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