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Christmas: Chocolate Pots de Crème

Source of Recipe

From "Camille Glenn's Old-Fashioned Christmas Cookbook"


Recipe Introduction

"A divine taste of chocolate for a lovely Christmas luncheon."

List of Ingredients

◦  2 cups heavy or whipping cream
◦  ¼ cup sugar
◦  4 ounces dark sweet chocolate (Callebaut, Lindt, or Tobler is best)
◦  6 large egg yolks
◦  1 tsp pure vanilla extract or cognac vanilla (see page 29)

Whipped Cream Topping:
◦  1 cup heavy or whipping cream
◦  1 Tbsp cognac
◦  Sugar to taste


Recipe

Preheat oven to 325° F.
Combine the 2 cups cream, ¼ cup sugar, and chocolate in the top of a double boiler and place over simmering water. When the chocolate has melted, stir until the mixture is smooth. Remove the pan from the heat and let it cool a bit.

Using an electric mixer, beat the egg yolks until they are frothy and have turned a lighter shade of yellow. Beat the yolks into the chocolate mixture. Blend in the vanilla.

Pour the mixture into pot-de-crème or custard cups and set them in a shallow baking pan. Add warm water to reach two-thirds of the way up the sides of the cups.

Place the pan on the middle rack of the preheated oven and bake until a knife inserted in the center comes out clean, about 1 hour. Remove the cups from the baking pan and refrigerate until well chilled, several hours or as long as overnight.

Before serving, prepare the whipped cream topping: beat the cream, cognac, and sugar together until the mixture holds a soft peak. Place a dollop on each cup.


Serves 6 to 8