If you grew up eating chocolate pudding; you want this recipe, it is ten times better than any pudding recipe, lol! Your family will thank afterwards for making this delicious classic dessert!
Chocolate Pot Crème
Yield: 6 to 8
Ingredients Amounts
High-quality semisweet chocolate, chopped 9 ounces
Whole milk 1
1/2 cups
Heavy cream 1
1/2 cups
Egg yolks 6
large
Granulated sugar (add an extra tablespoon if using bitter chocolate) 5 tablespoons
Salt 1/4
teaspoon
Confectioners' sugar 1
tablespoon
Method:
1.
Place the chocolate in a blender. Whisk the
milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed
medium saucepan over medium heat. Cook, stirring constantly with a heatproof
spatula, until the mixture is thick enough to coat the spatula and almost
boiling, 5 to 6 minutes.
2.
Immediately pour the milk mixture over the
chocolate in the blender. Cover and hold the lid with a thick kitchen towel;
blend until combined and smooth, stopping to scrape down the sides of the
blender as needed. Divide the chocolate mixture among ramekins or small cups
and refrigerate until set, about 2 hours.
3.
Whip the remaining 1/2 cup cream and the
confectioners' sugar with a mixer or in the blender until soft peaks form. Top
the chilled pots de crème with whipped cream.
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