French Chocolate Pots De Creme
French Chocolate Pots De Creme recipe
Yield
8 servingsPrep
20 minCook
10 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
heavy whipping cream
|
|
| ¾ | cup |
milk
whole |
|
| 12 | ounces |
semi-sweet chocolate
finely chopped, null, null |
|
| 6 | large |
egg yolks
|
*
|
| 1 | tablespoon |
liqueur
coffee flavor, such as kahlua |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
heavy whipping cream
|
|
| 177 | ml |
milk
whole |
|
| 346.8 | ml/g |
semi-sweet chocolate
finely chopped, null, null |
|
| 6 | each |
egg yolks
|
*
|
| 15 | ml |
liqueur
coffee flavor, such as kahlua |
|
Directions
Heat the heavy cream and milk in a 2½-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 to a temperature of 160 degrees F, about 2½ 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.
