Chocolate Espresso Pots De Crème
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Put oven rack in middle position and preheat oven to 300°F
2
Put chocolate in a heatproof bowl
3
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
4
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly
5
Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes
6
Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel
7
Poke several holes in a large sheet of foil with a skewer
8
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
9
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour
10
(Custards will set as they cool
11
) Chill, covered, until cold, at least 3 hours
12
Put oven rack in middle position and preheat oven to 300°F
13
Put chocolate in a heatproof bowl
14
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
15
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly
16
Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes
17
Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel
18
Poke several holes in a large sheet of foil with a skewer
19
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
20
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour
21
(Custards will set as they cool
22
) Chill, covered, until cold, at least 3 hours
23
*Available at some supermarkets, specialty foods shops, and The Baker's Catalogue (800-827-6836)
24
*Available at some supermarkets, specialty foods shops, and The Baker's Catalogue (800-827-6836)