Chocolate pots de crème
In the second step of this recipe for pots de crème, use an instant-read thermometer to judge when the custard has reached the proper temperature. Or, to judge the thickness, dip a wooden spoon into it and run your finger across the back of the spoon. The custard is ready when it coats the spoon and a line drawn with your finger maintains neat edges. Yield: 8 servings
INGREDIENTS
10ounces bittersweet chocolate, finely chopped 5 large egg yolks 5tablespoons (21/4 ounces) sugar 1/4 teaspoon salt 11/2 cups heavy cream 3/4 cup half-and-half 1 tablespoon vanilla extract 1/2 teaspoon instant espresso powder mixed with 1 tablespoon water For serving: sweetened whipped cream, optional cocoa powder for dusting, optional chocolate shavings for sprinkling.
DIRECTIONS
1. Place chocolate in medium heatproof bowl; set a fine-mesh strainer over bowl and set aside. 2. Whisk egg yolks, sugar and salt in medium bowl until combined, then whisk in heavy cream and half-and-half. Transfer mixture to medium saucepan. Cook mixture over medium low heat, stirring constantly and scraping bottom of pot with wooden spoon, until thickened and silky and registers 175-180 degrees, 8-12 minutes. (Do not let custard overcook or simmer.) 3. Immediately pour custard through strainer over chocolate. Let mixture stand about 5 minutes. Whisk gently until smooth, then whisk in vanilla and dissolved espresso. Divide mixture evenly among 5-ounce ramekins (8 in all). Gently tap ramekins against counter to remove any air bubbles. 4. Cool pots de crème to room temperature, then cover with plastic wrap and refrigerate until chilled at least 4 hours or up to 3 days. Before serving, let pots de crème stand at room temperature for 20-30 minutes. 5. Dollop each pot de crème with about 2 tablespoons of whipped cream, and if desired, dust with cocoa powder and/or chocolate shavings. Serve.