I adore
bittersweet chocolate. I love how it hits you deep and sharp on your tongue
with little relief from the sweetness of sugar and how it lingers faintly smoky
in your mouth. If you are a milk-chocolate or even semisweet-chocolate fan
only, then this custard is not for you. It is rich and powerful and not for
those who shy away from strong, assertive flavors. Be sure to select a fabulous
eating chocolate as this recipe essentially turns the chocolate into a creamy,
silky-smooth custard. Serve it to true chocolate aficionados or people who
enjoy examining the various subtleties in coffee or wine—or both!—as you’ll be
able to taste all of the different flavors within the chocolate here. The salt is
essential in this recipe; it keeps the custards from tasting flat and brings
out all of the dark chocolate flavors. As with all of the recipes in this book,
use kosher salt or half the amount of regular table salt, which is a lot finer.
You’ll need eight 6-oz [180-ml] ramekins along with a fine-mesh strainer for
this recipe. With about 110 grams of sugar (just over 1⁄2 cup) in the chocolate
in the whole recipe, each custard has just under 14 grams of sugar per serving.
Ingredients
:
- • 960 g/4 cups whole milk
- • 280 g/10 oz bittersweet chocolate, finely chopped
- • 2 large eggs plus 4 egg yolks
- • 1½ tsp kosher salt
- • 1 Tbsp vanilla extract
- • Unsweetened heavy cream, whipped to soft peaks, for garnish
- • Shaved chocolate for garnish
Method :
- Place a rack in the center of the oven and preheat to 325°F [165°C].
- Heat the milk in a medium saucepan over medium heat until scalded—that is, small bubbles form on the edges of the milk and it almost, but not quite, comes to a boil. Turn off the heat.
- Meanwhile, bring a saucepan filled partway with water to a very gentle simmer over medium heat. Place the chocolate in a metal or glass bowl. Place the bowl over (not touching) the barely simmering water in the saucepan and heat, stirring occasionally with a wooden spoon or rubber spatula, until the chocolate is completely melted and smooth. Alternatively, microwave the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until melted and smooth.
- Set a fine-mesh strainer over a pitcher or measuring cup. Pour the scalded milk over the melted chocolate and whisk to combine well. Let sit for 2 to 3 minutes and whisk well again to ensure that the chocolate and milk are completely blended. In a large bowl, whisk together the eggs and egg yolks and slowly whisk the hot milk-chocolate mixture into the eggs. Strain the mixture through the fine-mesh strainer into the pitcher. Stir in the salt and vanilla.
- Arrange eight 6-oz [180-ml] ramekins in a roasting pan with deep sides. Pour the custard mixture evenly into the ramekins. Carefully move the roasting pan to the oven. Fill the pan with hot water halfway up the sides of the ramekins. (This is a water bath and will protect the pots de crème from over-baking.) Cover the pan loosely with aluminum foil. Bake for 35 to 45 minutes, or until just set. Be sur e t o start checking early; baking time will depend on the thickness and depth of your ramekins and roasting pan. The pots de crème will wiggle stiffly like firm Jell-O when they are done. Carefully remove the roasting pan from the oven and let the ramekins cool in the water bath. Remove the cooled ramekins from the roasting pan, cover with plastic wrap, and refrigerate for at least 4 hours or up to 2 days.
- Serve the pots de crème, completely chilled, in their ramekins with a little dollop of whipped cream and a sprinkle of chocolate shavings.