Chocolate Pots de Creme
- 3 ounces bittersweet chocolate, chopped
- 4 cups heavy cream
- 1/8 tablespoon salt
- 6 yolks
- 1/2 cup plus 1/2 tablespoon sugar
- 1/2 cup heavy cream
- 1/4 tablespoons freshly grated orange rind
- Place the chopped chocolate in a bowl.
- Heat the cream and the salt until scalded, then pour over the chocolate to melt it.
- Whisk the yolks with 1/2 cup of the sugar.
- Temper the yolk mixture with the hot chocolate mixture then place on the stove over medium heat to thicken slightly, until it coats the back of a wooden spoon.
- Pour mixture into ramekins and bake in a water bath at 300 degrees for 30 to 45 minutes until mostly set but a little jiggly in the center.
- Chill covered.
- To serve, whip the cream with the remaining 1/2 tablespoon sugar and orange rind.
- Dollop onto the pots de creme.
- Alternate Garnish: If you have vanilla beans lying around the house that have already been used, here's a great way to recycle them.
- Cut split vanilla beans into 3-inch sections.
- Place on a sheet pan in a preheated 300-degree oven and bake until dried.
- Keep in an airtight container.
- To garnish the pots de creme, lay the dried vanilla beans across the whipped cream.
bittersweet chocolate, heavy cream, salt, yolks, sugar, heavy cream, freshly grated orange rind
Taken from www.foodnetwork.com/recipes/chocolate-pots-de-creme-recipe.html (may not work)