Saturday, November 23, 2013

Making "Chocolate Pots de Crème"

Dash wanted to make "chocolate cream," but none of us could figure out what exactly he meant. His description was, "I want to heat up some chocolate and then drink it." Since he wasn't talking about hot cocoa, we discussed a few different recipes that came close before deciding to go for Julia Child and Jacques Pepin's "Chocolate Pots de Crème" from their co-authored Cooking at Home book. 

Here are the ingredients (not too intimidating, right?): 

We started out by separating out four egg yolks and whisking in 1/3 cup sugar. 

Dash tried some of the whisking, but it eventually got too thick for him to whisk. We heated up a pint of heavy cream to a simmer, then gradually poured the hot cream into the egg-sugar mix (careful to temper the eggs! didn't want a scramble).

We poured the custard through a sieve over the broken chocolate pieces (Dash smashed them with the butt of a knife through plastic wrap), then added 1.5 teaspoons of vanilla. We realized immediately that we should have done this over a double boiler, because the chocolate wasn't melting. Lucky for me, Monk already had one ready to go!

After the chocolate melted, I poured the mixture into ramekins (recipe called for six 1/2-cup ramekins, but I only had two 1/2-cup and three 3/4-cup ones) using a ladle.

The ramekins needed to sit in a baking pan with hot water poured in to fill halfway up the sides of the ramekins. 

I baked them at 350 degrees for 25 minutes. Here's how they looked right out of the oven:

They need to cool for at least four hours in the refrigerator, so I'll have to wait to taste them! I'll update when it's time.

Verdict = delicious!

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