Chocolate Pots De Creme with Cherry Whip
- 4 ounces good quality bittersweet chocolate, chopped
- 2 cups heavy cream, divided
- 1/4 cup sugar, plus 1 teaspoon
- 2 large egg yolks
- 1/4 cup cherry jam or preserves
- Preheat the oven to 350 degrees F. Bring a kettle of water to a boil over medium heat.
- Put the chocolate into a heat-proof bowl.
- Heat 1 1/2 cups of the cream and 1/4 cup sugar in a medium saucepan over low heat.
- Whisk just until and sugar is dissolved.
- Pour the hot cream over the chocolate and whisk until the chocolate is melted and smooth.
- Put the yolks in a small bowl; while whisking, add a small amount of the warm chocolate mixture to temper the yolks.
- Whisk the yolk mixture into the chocolate until well combined.
- Transfer the mixture to a liquid measuring cup for easy pouring.
- Put 4 (6-ounce) ramekins into a high-sided baking dish.
- Evenly fill the ramekins with the chocolate mixture.
- Carefully fill the pan with the hot water until it reaches halfway up the sides of the ramekins and transfer the pan to the oven.
- Bake until custards are set but still jiggle slightly in the center, about 30 minutes.
- Remove the pan from the oven and carefully transfer the custards to a rack and cool to room temperature.
- Refrigerate the custards at least 2 hours and preferably overnight.
- When ready to serve, whisk the cherry jam in a small bowl until loosened and thin.
- In another bowl with a clean whisk, whip the remaining 1/2 cup cream and 1 teaspoon sugar until firm peaks form; gently fold the whipped cream into the cherry jam until just combined and streaky.
- Serve the pots de creme chilled, topped with a dollop of cherry whipped cream.
bittersweet chocolate, heavy cream, sugar, egg yolks, cherry
Taken from www.foodnetwork.com/recipes/claire-robinson/chocolate-pots-de-creme-with-cherry-whip-recipe.html (may not work)