chocolate pots de creme

Chocolate Pots de Creme

1 cup good quality dark chocolate
3 large egg yolks, whisked in a medium bowl
1 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla essence
1/4 cup hot water or coffee
pinch salt

Combine cream, sugar and vanilla essence in a saucepan over medium heat, to a rapid boil.
Pour cream mixture into eggs while whisking.
Pour mixture over chocolate.
Gently whisk in water or coffee and salt until smooth.
Pour into 4oz/115ml cups or ramekins.
Set overnight in refrigerator.
Serves 4.
* recipe by Caryn Stabinsky, Elm Restaurant, Connecticut. Adapted by Tasting Table.

You can top this with whipped cream or anything that will offset the richness of the chocolate. Here is the Toast Custard recipe if you feel up to it!

Toast Custard

1/2 loaf sourdough bread
700 ml milk
110g sugar
5 egg yolks
2 egg whites
3 sheets gelatin (Titanium) softened

Pre-heat the over to 140C. Slice bread into 2cm thick slices. Place on tray in oven for 10 minutes to dry out, then toast under grill to create burn toast (black edges, with dark brown colouring). In a saucepan, bring milk and toast to the boil. Set asid for 20 minutes. Strain milk, and discard the toast. Place milk back in saucepan on stove, and add softened gelatin until dissolved. In a separate bowl, whisk sugar, egg yolks, and whites together. Add infused milk into the egg mixture and combine. Line a 15 x 10 x 3cm tray with baking paper. Pour mixture into tray, and cover with foil. Place in oven for 20 minutes, until custard has set. Cool in refrigerator. Remove custard from tray and break into rough pieces, ready to serve.
* recipe by Brent Savage, Bentley Bar and Restaurant, Sydney, Australia.

You can find the pseudo-lamington recipe here.