Chocolate Espresso Pots de Crème |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
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We've given a range on the amount of instant-espresso powder in this recipe: If you like a pronounced coffee flavor, use 2 teaspoons espresso powder; for a taste that's more subtle, go with 1 1/2 teaspoons. Ingredients:
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped |
1 1/3 cups heavy cream |
2/3 cup whole milk |
1 1/2 to 2 teaspoons instant-espresso powder |
6 large egg yolks |
2 tablespoons sugar |
garnish: bittersweet chocolate curls (see cooks' note, below) |
Directions:
1. Put oven rack in middle position and preheat oven to 300°F.
2. Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
3. Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
4. Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
5. Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
6. *Available at some supermarkets, specialty foods shops, and The Baker's Catalogue (800-827-6836).
7. Cooks' notes: ·Pots de crème can chill up to 2 days. ·
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