Monday, September 21, 2015
Cook's Illustrated's Pot de Creme au Chocolat
10 oz bittersweet chocolate, chopped fine
5 large egg yolks
5 T sugar
1/4 t salt
1 1/2 c cream
3/4 c half and half
1 T vanilla extract
1 T strongly brewed coffee
Place the chocolate in a medium heatproof bowl; set a strainer over the bowl and set aside.
Whisk the yolk, sugar, and salt together in a bowl until combined, then whisk in the heavy cream and half and half. Transfer the mixture to a medium saucepan. Cook over medium-low heat, stirring constantly and scraping the bottom of the pan, until thickened and silky.
Pour the custard through the sieve, let the mixture stand to melt the chocolate, about five minutes, then stir until smooth and whisk in the vanilla and coffee. Divide the mixture between the eight ramekins, then cool to room temperature. Cover and refrigerate until chilled. Serve with whipped cream.