Recipe: Salted Pots de Creme au Chocolat


serves 6
8 ounces bittersweet chocolate, finely chopped
2 cups heavy cream
1/2 cup whole milk
1/3 cup sugar
pinch salt
5 large egg yolks
1 tablespoon pure vanilla extract
high quality sea salt, such as fleur de sel
Place chocolate in a large bowl and place fine mesh sieve on top, set aside. Combine cream, milk, and sugar in a medium saucepan. Warm over low heat until sugar dissolves. In a medium bowl, whisk together yolks 
until thick. Whisking constantly, slowly ladle about half warm cream mixture into yolks to temper eggs. Pour back into pot and cook, stirring and scraping bottom of saucepan with a rubber spatula until thick like a loose pudding, about 5 minutes. Immediately strain through sieve into chocolate, let sit undisturbed for 5 minutes, then whisk until chocolate is melted. Stir in vanilla. Divide between 6 4-ounce tea cups. Let cool to room temperature, then refrigerate until chilled and set, at least 4 hours. Just before serving sprinkle with sea salt. 


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