MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Pots de Creme With Chocolate, Chile & Espresso
Categories: Chocolate, Dairy, Chilies
Yield: 8 Servings
2 1/4 c Light cream or half & half
2 Dried ancho chilies; stemmed
- seeded, coarse chopped
4 1/2 oz Bittersweet chocolate; fine
- chopped
2 tb Sugar
1 pn Salt
6 lg Egg yolks
1 1/2 ts Pure vanilla extract
1 ts Instant espresso powder
Water; boiling
Lightly sweetened whipped
- cream & Dulce De Leche to
- serve
Set oven @ 325°F/165°C.
To a saucepan, add chocolate, cream, espresso powder, chilies, and
salt. Set over low heat, and cook, whisking until chocolate is
melted and well combined. To a medium bowl, add yolks and sugar;
whisk to combine. Using a ladle, add 1 ladle of warm chocolate
mixture to egg yolks, and whisk until combined. Continue adding the
chocolate mixture to the eggs, one ladle at a time, until you've
added about 2/3rds of the mixture, tempering the eggs. Then, in a
slow stream, whisking constantly, pour the egg and chocolate
mixture back into the saucepan with warmed chocolate. Pour custard
through a fine-mesh strainer set over a large liquid measuring cup
with a spout.
Divide custard evenly among eight 4 oz ramekins. Transfer ramekins
to casserole or roasting pan, just big enough to fit them. Transfer
the pan to the oven and fill with 2" of hot water; cover the pan
with foil. Bake until the custard is set around edges but still
slightly wobbly in centers, 25 to 30 minutes. Remove from oven,
uncover, and cool at room temperature for 10 minutes before
chilling completely in the refrigerator for 2 hours.
To prepare the whipped cream: To the bowl of a stand mixer fitted
with a wire whip attachment, add cream, sugar, and vanilla paste;
whisk until medium stiff peaks form.
To serve: Garnish each pot de creme with a dollop of whipped cream
and serve immediately.
Recipe FROM:
https://www.epicurious.com
Uncle Dirty Dave's Archives
MMMMM
