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Duo-Tone Chocolate Pots de Crème
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Milk chocolate is a surprise in this recipe, as the luscious milk chocolate custard is hidden under a thin layer of warm dark chocolate ganache. So although the spoon dips into a dark surface, it comes out with a lighter custard full of the malty, caramel-like qualities of milk chocolate. The interplay of cool, milky sweetness against warm, dark richness is sublime.
Hands on time: 20 minutes Total time: 5 hours Serves: 6
Ingredients:
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FOR THE CUSTARD:
7 ounces good-quality milk chocolate, finely chopped
1 large egg
4 large egg yolks
1 1/4 cups heavy whipping cream
1 1/4 cups whole milk
1/4 cup granulated sugar
FOR THE GANACHE:
1 1/2 ounces semisweet or bittersweet chocolate (up to 64 percent cacao)
5 tablespoons heavy whipping cream
Whipped cream (optional)
Chocolate curls (optional)
Instructions:
To prepare the custard:
Preheat oven to 325 degrees. In a medium bowl, place the chopped chocolate. Combine the egg and yolks in a small bowl. In a medium saucepan over medium heat, heat the cream, milk and sugar until just before the mixture boils. Immediately pour over chopped chocolate. Let it sit for 1 minute, then whisk gently until combined. Whisk in the egg and yolks.
Pour the custard through a strainer into a pitcher or large measuring cup. Place the custard cups or ramekins in a large roasting pan, making sure they don’t touch, and divide the warm custard among them. Pour hot water (not boiling) into the pan until it comes halfway up the sides of the cups. Cover the pan with foil, making sure it doesn’t touch the custard. Bake the custards for 50 to 60 minutes, or until the edges are set.
Remove the cups from the water bath and place them on a rack to cool to room temperature, about 40 minutes. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.
To prepare the ganache:
Place the chopped semisweet chocolate in a small bowl. Heat the cream in a small saucepan over medium heat just until it begins to simmer (do not allow the cream to boil). Immediately pour the cream over the chocolate. Let mixture stand for 1 minute, then gently stir until thoroughly smooth. Spoon a tablespoon of ganache onto the surface of each custard, then gently swirl each cup until the dark chocolate completely covers the custard. (If the ganache is too thick to spread easily, heat another tablespoon of cream and add it to the mixture.)
Serve the custards immediately, while the ganache is still warm, or refrigerate up to 1 hour. Serve each with a spoonful of whipped cream and chocolate curls, if desired.
-- Adapted from “The Art & Soul of Baking” by Cindy Mushet (Andrews McMeel Publishing, $40)
Preheat oven to 325 degrees. In a medium bowl, place the chopped chocolate. Combine the egg and yolks in a small bowl. In a medium saucepan over medium heat, heat the cream, milk and sugar until just before the mixture boils. Immediately pour over chopped chocolate. Let it sit for 1 minute, then whisk gently until combined. Whisk in the egg and yolks.
Pour the custard through a strainer into a pitcher or large measuring cup. Place the custard cups or ramekins in a large roasting pan, making sure they don’t touch, and divide the warm custard among them. Pour hot water (not boiling) into the pan until it comes halfway up the sides of the cups. Cover the pan with foil, making sure it doesn’t touch the custard. Bake the custards for 50 to 60 minutes, or until the edges are set.
Remove the cups from the water bath and place them on a rack to cool to room temperature, about 40 minutes. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.
To prepare the ganache:
Place the chopped semisweet chocolate in a small bowl. Heat the cream in a small saucepan over medium heat just until it begins to simmer (do not allow the cream to boil). Immediately pour the cream over the chocolate. Let mixture stand for 1 minute, then gently stir until thoroughly smooth. Spoon a tablespoon of ganache onto the surface of each custard, then gently swirl each cup until the dark chocolate completely covers the custard. (If the ganache is too thick to spread easily, heat another tablespoon of cream and add it to the mixture.)
Serve the custards immediately, while the ganache is still warm, or refrigerate up to 1 hour. Serve each with a spoonful of whipped cream and chocolate curls, if desired.
-- Adapted from “The Art & Soul of Baking” by Cindy Mushet (Andrews McMeel Publishing, $40)
Notes:
Total time includes several hours of cooling time.
Photo from Andrews McMeel Publishing
Photo from Andrews McMeel Publishing
Nutrition:
Per serving: 533 calories (percent of calories from fat, 67), 8 grams protein, 37 grams carbohydrates, 1 gram fiber, 41 grams fat (24 grams saturated), 276 milligrams cholesterol, 93 milligrams sodium.
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