Chocolate Pots de Creme

From Cook's Illustrated, though we leave out the espresso and we think it's just wonderful.  Here's a recipe for Pots de Creme for 2.


NOTES

1. Cook's Illustrated prefers using 60 percent cocoa bittersweet chocolate (recommended brands:  Ghirardelli, Callebaut, Valrhona, and El Rey), but says 70 percent bittersweet chocolate can also be used. We used 9 oz. of Equal Exchange 65% cocoa chocolate bar and it came out just fine.

2. If using a 70 percent bittersweet chocolate (Lindt, El Rey, and Valrhona), reduce the amount of chocolate to 8 ounces. 

3. Cover finished ramekins tightly with plastic wrap and refrigerate for up to 3 days.  Make whipped cream just before serving.

4. This recipe requires instant-read thermometer; a fine-mesh strainer; and calls for 5-oz ramekins.

5. In the past, Jeanne has made the cream-custard mixture in a double boiler--and with broken-up chunks of chocolate, not chopped-fine--and it's turned out just as yummy.  (Maybe the double-boiler reduces the chance of scalding the custard mixture...?)

6. The recipe says to let the pots de creme cool to room temp and then refrigerate for at least 4 hrs, so make it early in the day or the day before if you want it for dessert at a special occasion.

7. This recipe has a rather low persnickety rating and an extremely high satisfaction rating!

8. Serves 8-10, depending on the size of ramekins used. (If using 5-oz ramekins, plan for 8 healthy servings.)

9. Leftover egg whites can be used to make macarons!


INGREDIENTS

Custard

10 oz. of 60% cocoa bittersweet chocolate (or 8 oz. of 70% cocoa; 9 oz. of 65% cocoa) 

5 large egg yolks (about 3.35 oz per this website)

5 Tbl sugar 

1/4 tsp table salt 

1-1/2 cups heavy cream 

3/4 cup half-and-half 

1 Tbl vanilla

Whipped cream

1/2 cup COLD heavy cream

2 tsp sugar 

1/2 tsp vanilla

Garnish

Cocoa powder for dusting 

Chocolate shavings for sprinkling

PREPARATION

For the pots de creme 

1. 1. Place broken-up or chopped up chocolate in medium heatproof bowl; set fine-mesh strainer over the bowl and set aside.
2. 2. In medium bowl, whisk yolks, sugar, and salt until combined.
   
   
   3. Whisk into above mixture the heavy cream and half-and-half. 
   
   
   4. Transfer mixture to medium saucepan (or double-boiler:  see Notes above). Cook mixture over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and custard registers 175 to 180 degrees on instant-read thermometer, 8 to 12 minutes (see photos, below). Do not let custard overcook or simmer.
3. 5. Immediately pour prepared custard through strainer over chocolate and let stand about 5 min to melt chocolate. 
   
   
   6. Whisk gently until smooth, then whisk in vanilla (and espresso, if using). 
   
   
   7. Divide mixture evenly among eight 5-ounce ramekins. 
   
   
   8. Gently tap ramekins against counter to remove air bubbles. Cool until room temperature.
4. 5. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 72 hours. 
   
   
   6. About 20-30 min before serving, let pots de crème stand at room temperature.
   
   
5. Whipped cream
   
   
   7. Using hand mixer or standing mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds. 
   
   
   8. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. 
   
   
   9. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.
6. 10. Dollop each pot de crème with about 2 tablespoons whipped cream; garnish with cocoa or chocolate shavings, if using.