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27 dicembre 2012
Chocolate-Espresso Pots De Creme
espresso powder amplifies the depth of the chocolate flavor. Keep
portions to 4 ounces or less of this rich dessert. Serve in pots de
creme cups or substitute little ramekins.
Bon Appetite 1997
2 1/2 cups chilled whipping creme 1 tablespoon plus 1 teaspoon instant espresso powder 5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped *Our favorite brand is Scharffen Berger's Bittersweet Chocolate. 6 large eggs yolks room temperature 2 tablespoons sugar 1 teaspoon vanilla extract pinch of salt
Chocolate covered coffee bean candies
Position your oven rack in the center of the oven and preheat to 325 degrees.
2 cups of the creme along with the espresso powder in a heavy medium
saucepan. Bring the mixture to a simmer while you whisk, dissolving the
espresso powder. Once simmering, remove from the heat and add the
chocolate and stir until it is melted and smooth. Set aside.
a large bowl. Whisk in the egg yolks, sugar and vanilla, and salt
until it is well blended. Whisk in the chocolate mixture. Strain the
mixture into a large 4-cup measuring cup.
Place 6 - 3/4 cup
dishes (soufflé, or custard cups) in a large roasting pan. Divide the
mixture evenly into the cups. Pour enough hot water in the pan to come
halfway up the sides of the dishes. Cover the pan with aluminum foil.
Place in oven and bake until the custard is just set around the edges,
approximately 25 minutes.
Remove the pan from the oven. Remove
dishes from the pan and allow them to cool. Then, cover and chill in
refrigerator at least 2 hours and as long as overnight.
To Serve Beat
the remaining whipping creme until soft peaks form. Spoon creme into a
pastry bag with a star shaped tip. Pipe one star in the middle of each
dish and top with a chocolate covered coffee bean.
Instant Espresso Powder-
If you can't find this in your local grocery store you can substitute
regular instant coffee but you will not get the same rich flavor
Available in our online store at Gourmetsleuth..
Tips and Substitutions
Traditional Pots de Créme cups-
If you happen to have a set you will find they are usually smaller than
3/4 cup. If you use them simply pour any excess into a similar size
custard cup and add to the pan with the other cups. Mixure Straining
- Strain the mixture into a measuring cup rather than a bowl because
the lip on the cup makes it easy to pour into the cups. And don't be
tempted to skip this straining step, it removes any lumps that might
Chocolate Covered Coffee Beans-
Sometimes you can find these in bulk in your local grocery store. If
not, most coffee houses, such as Starbucks usually carry them.