MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Pots de Creme w/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
pn Salt
6 lg Egg yolks
1 1/2 ts Pure vanilla extract
1 ts Instant espresso powder
Boiling water
Lightly wweetened whipped
- cream & Dulce De Leche to
- serve
Set oven @ 325oF/165oC.
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 two-thirds 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 8, 4-ounce 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
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