Classic desserts are the way to go when planning a spectacular end to a meal at home. These pots de crème courtesy of Pastry Chef Shannon Blake can be made a day in advance and served chilled, which will cut your day-of entertaining stress in half (or by at least a dish’s worth). Blake recommends using couverture chocolate, a high-quality variety that contains extra cocoa butter, which can be found locally at Whole Foods.
- 6oz egg yolks (about 8 ea)
- 1/2 cup granulated sugar
- 1 quart of heavy cream
- 13 ounces of fine dark chocolate
- 1 tablespoon vanilla extract
- Chop chocolate into rough pieces and set aside.
- Whisk together egg yolks and sugar.
- In heavy-bottomed pot, add the heavy cream and scald over medium low heat.
- Place a fine strainer over the chopped chocolate.
- Using a whisk, begin adding the heated cream to the egg yolks in small amounts. Do not add the cream too fast or the eggs will scramble.
- When the eggs are tempered and all of the cream has been added, put the entire mixture back into the heavy bottomed pot. Add back to stove
- Cook on low heat, stirring constantly, until the mixture thickens.
- When mixture is ready it will be thick and can coat the back of a wooden spoon.
- Pour mixture through a fine strainer or cheesecloth over the chocolate
- Stir gently until chocolate is melted and mixture is smooth
- Pour into ramekins and place in the refrigerator to chill overnight.
- When pots de crème’s are completely set, they may be garnished with whipped cream or fresh fruit.