My sister is a chocolate pudding person like Jello and Snack Pack Chocolate pudding use to be the end all and be all of snacks for her up until last year...in recent time it seems as if shes grown tired of the readily available chocolatey stuff. In my attempt to revive her love for chocolate pudding, finally use my ramekins, and use some leftover egg yolks...I decided to try out Chocolate Espresso Pot De Cremes. I think the recipe is very easy and quick outside of the three hour chill time, but this is an simply elegant recipe that can make you receive oohs and aah's come dessert time. Ramekins will cost you about $2.00 or less for one but I must say that the colored ones you see in the photos are from target and cost $2.50 for four in the dollar section. The chocolate I used was Trader Joes Dark Chocolate Pound Plus bar that I had in the house, its very good chocolate but if you want it to be extraordinary try something like Valrhona or Barry Callebaut chocolate which may be available if high end supermarkets like Whole Foods and other specialty stores. I also want to say that the recipe does call for espresso but not everyones pallette takes kindly to the strong coffee flavor so if you have young children or non coffee lovers you may want to cut down to half a teaspoon or even a 1/4 teaspoon espresso powder. I am still waiting for my sister to give this a taste but so far one person thinks it has too much coffee in it and one person loves it, I had some even though I don't too much care for mousse like desserts but I think it was lovely. The dark chocolate and espresso compliment each other well and the smooth silky texture is something that no cup of store bought pudding will have! I am hoping jasmine likes it..if not I will just continue to make and tweak it till its her taste. I also hope that you all decide to try this recipe as its soo good..top each with a lil whip cream and your ready to wow them!
Chocolate Espresso Pot De Cremes
Yield: Makes 8 servings
Active Time: 30 min
Total Time: 5 1/2 hr (includes chilling)
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 1/3 cups heavy cream
2/3 cup whole milk
½ tsp instant-espresso powder*
6 large egg yolks
2 tablespoons sugar
Special equipment: 8 (4- to 5-oz) ramekins or pot de crème cups
Garnish: bittersweet chocolate curls (see cooks' note, below)
Put oven rack in middle position and preheat oven to 300°F.
Put chocolate in a heatproof 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.
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 glass measure and cool completely, stirring occasionally, about 15 minutes.
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 custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
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.