Chocolate Raspberry Pots de Creme
4 tablespoons seedless raspberry jam
1 1/2 cups heavy cream (or a combination of whole milk, half 'n' half and cream, to reduce the fat and calories)
4 tablespoons granulated sugar
4 ounces unsweetened, good quality bittersweet or semi-sweet chocolate, finely chopped
4 egg yolks
1 1/2 teaspoons vanilla
tiny pinch of cayenne pepper (optional)
raspberries and whipped cream, for garnish
Preheat the oven to 300. Spoon the raspberry jam into the bottoms of 4 eight-ounce ramekins and set aside.
In a small saucepan, combine the cream and sugar. Bring to a gentle simmer over medium low heat, stirring occasionally, just until it bubbles around the edges. Remove from the heat and whisk in the chocolate until smooth.
In a small bowl, whisk together the egg yolks and vanilla. Slowly stream a half cup of the cream mixture into the eggs, whisking them constantly to temper the eggs. Pour the egg mixture back into the cream. Whisk in the cayenne pepper, if using it, and taste the custard to check the heat level; the heat shouldn't really be noticeable, just enough to enhance the chocolate.
Pour the custard into the ramekins, on top of the raspberry jam. Place the ramekins into a baking dish. Pour boiling, or very hot tap water, into the baking dish, so that it comes halfway up the sides of the pan, taking care not to get any water into the custard.
Bake for 20-25 minutes, until the edges are set but the centers are still jiggly. Carefully, remove the ramekins from the water and cool on a wire rack for one hour. Place in the refrigerator to chill for several hours, or overnight, before serving.
Top with fresh raspberries and whipped cream.
Yields 4 servings.
Recipe from Curly Girl Kitchen