CHOCOLATE POTS DE CRèME WITH CRèME FRAîCHE

Chocolate Pots de Crème with Crème Fraîche image

Provided by Marilena Leavitt

Time 45m

Yield 6-8

Number Of Ingredients 10

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1½ cups heavy cream
½ cup whole milk
4 oz. bittersweet chocolate (60% cacao), finely chopped
1 oz. unsweetened chocolate, finely chopped
2 tsp. instant espresso powder (see note, below)
4 large egg yolks
3-4 TBSP. sugar
⅛ tsp. salt
--- --- crème fraîche or regular whipped cream
--- --- shaved dark chocolate, for decoration

Steps:

Preheat oven to 300°F. In a heavy saucepan, bring the cream and the milk to a boil. Remove from heat; whisk in the chopped chocolate and the espresso powder and mix until smooth.
In a large bowl, whisk together the egg yolks, sugar and salt. Whisking constantly, slowly pour the hot chocolate into the yolk mixture to temper. Next, strain the mixture through a very fine sieve into a large capacity measuring cup or bowl (at least 4 cups. Straining removes any bits of possibly curdled or cooked egg so your custard is smooth and silky.)
Divide the mixture among several 2 oz. espresso cups, ovenproof glass mini-cups, or, 4 oz. small ramekins. Set the filled cups in a roasting pan that has been positioned on the center rack of oven. Add hot tap water to the pan until it comes halfway up the sides of the cups. Cover the pan with foil, then pierce a few holes in foil with a fork, so the steam can escape.
Bake until the edges are lightly set (lifting foil to check), but the center is still giggly-it will set completely as it cools, about 30 to 35 minutes, depending on the size of the mini cups or ramekins.
Transfer the cups to a wire rack to cool completely. Refrigerate for at least 2 hours before serving. Top with crème fraîche or whipped cream. Add a few chocolate shavings and serve.