pots de creme au chocolat

Ingredients
1 cup Cream
85 to 90 grams good quality Dark Chocolate (40% Cocoa)
3 Egg yolks (room temperature)
2tbsp Sugar
2 tsp Vanilla Extract
1tbsp Rum (optional)
Method
Preheat oven to 160 degree C. Keep ready a pot of boiling water and baking pan big enough to accommodate 4 normal size ramekins for water bath.
Place the chopped chocolate or chocolate chips in a bowl.
Meanwhile heat cream in a small saucepan over low heat.Once small bubbles start forming in the sides ,take off the heat (do not boil the cream) and pour the cream on the chocolate and let it stand for a minute till the chocolate melts.Mix well and set aside to cool down slightly.
In another bowl beat egg yolks and sugar using a hand held electric beater till it turns pale yellow,light and thick and should fall from the whisk like lazy ribbons, slowly add in the warm chocolate and cream mixture into the egg mixture(Yo need to be careful here,make sure the chocolate cream mixture is warm or you might end up with scrambled eggs-not a pretty sight) ,add vanilla extract and rum and mix well till well combined.
Place the 4 ramekins in the baking pan and equally divide the chocolate egg mixture among the ramekins.Now pour at least an inch deep of boiling water into the baking pan.
Cover the ramekins with aluminium foil and carefully transfer into the oven and bake for 15 to 20 minutes(mine took 18 minutes to bake to perfection)
Remove from the oven and let cool,transfer to refrigerator to let it set for at least 4 hours.
You can have it with strawberries or raspberries or in my case I made cute heart shaped white chocolate....even better ....just dig in...

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