Created By: Chef Keith Snow
Chef Keith Snow demonstrates how-to make espresso pots du creme chocolate desserts. These little pots of chocolaty goodness are rich, and delicious. These can be made in advance of a dinner party or birthday party so they are a great sophisticated dessert.
8 ounces Bittersweet chocolate
6 Egg yolks
3/4 cups Espresso or dark coffee
1 cups Organic heavy cream
1/3 cups Organic whole milk
2 tablespoons Sugar
1. Put oven rack in middle position and preheat oven to 300F.
2. Put chocolate in a heat proof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
3. Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart
4. Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide chocolate mixture among ramekins, then bake in a hot water bath,(bain marie) pan covered tightly with foil, until pots du creme are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
5. Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
Chef’s Note: Can be made up to 3 days ahead.