Rose's chocolate pots de creme

8 servings

Ingredients

Quantity Ingredient
1 cup Heavy cream
¾ cup Whole milk
12 ounces Semi-sweet chocolate; fine chopped
6 Egg yolks
1 tablespoon Kahlua

Directions

KAREN PHILLIPS CBTX40A

EQUIPMENT: Measuring cup, cook's knife; cutting board, measuring spoons, 2½-qt saucepan, double boiler, rubber spatula, whisk, instant-read test thermometer, 2 stainless steel bowls (1 large), 8 small pot de creme forms or custard cups, & film wrap.

Heat the heavy cream and milk in a 2 ½-qt saucepan over medium heat.

Bring to a boil. While the cream is heating, heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the chocolate in the top half and stir with a rubber spatula until melted. Whisk the egg yolks into the melted chocolate. Slowly pour the boiling cream and milk into the chocolate, whisking constantly.

Bring tjo a temperature of 160 degrees, about 3 ½ to 4 minutes.

Remove the mixture from the heat and transfer to a stainless steel bowl. Add the Kahlua. Cool in an ice water bath, stirring constantly with a whisk to a temperature of 90 degrees, about 4 to 5 minutes.

Evenly divide the mixture into 8 small pots de creme forms or custard cups. Cover each with film wrap and refrigerate for 2 to 3 hours to set before serving.

Serve within 2 days.

Source: Death by Chocolate Cookbook by Marcel Desaulniers

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