Ingredients
Pots de Crème
6 ounces semi-sweet chocolate, finely chopped
1/4 teaspoon kosher salt
2 tablespoons TAO Chocolate di Torino Balsamic Vinegar (see notes)
1 teaspoon vanilla
1 large egg
1/2 cup whole milk
1/2 cup heavy cream
Mascarpone Topping and Garnish
1/2 cup mascarpone cheese
1/2 cup heavy cream
2 teaspoons granulated sugar
1 ounce dark chocolate, very finely chopped
Directions
Pots de Creme
Prepare four 8 oz glasses or ramekins and set them aside.
In a blender, combine chopped dark chocolate, salt, balsamic vinegar, vanilla, and egg. Cover the blender with its lid and blend on low speed for 5 to 10 seconds, until the ingredients are partially mixed. Use a spatula to scrape down the sides of the blender.
In a microwave-safe container, combine whole milk and heavy cream. Microwave on high power for 60 seconds and then in 15-second increments, if needed, until small bubbles form around the edge of the liquid and it is steaming hot. Be careful not to let it boil.
Remove the center plug of the blender lid to access the pour spout. With the blender on low speed, slowly pour in the hot milk and cream mixture. Then, replace the plug and increase the blender speed to medium. Blend for 60 seconds. If necessary, use the spatula to scrape down the sides of the blender to ensure all the chocolate is incorporated.
Pour the chocolate mixture into the four ramekins. Let them cool at room temperature and then cover them with plastic wrap. Place the ramekins in the refrigerator to set for 6 hours.
Mascarpone Topping and Garnish
Just before serving, put the mascarpone, heavy cream, and granulated sugar into the bowl of a stand mixer fitted with a whisk attachment.
Whisk on low speed until the mascarpone is fully blended into the cream. Scrape down the sides and bottom of the bowl several times.
Increase the speed to medium and beat until soft peaks form.
Put a generous spoonful of the mascarpone mixture on top of each chocolate dessert. Sprinkle with finely chopped chocolate, and serve.
Notes: Our TAO Traditional, Amarena Cherry, Pomegranate, and Raspberry Balsamic Vinegars also work well in this recipe.
Adapted from The Floured Table blog