Petits Pots De Creme Au Chocolat Recipes

Steps:

• Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

Steps:

• Preheat the oven to 275 degrees. Bring a kettle full of water to a boil.
• Warm the cream with the vanilla bean and seeds to just before boiling, whisking to disperse the seeds. Remove from heat, cover and let infuse for 30 minutes.
• Meanwhile, in a small saucepan, melt the chocolate in the milk. Beat together the egg yolks and confectioners' sugar in a medium bowl. Add the chocolate mixture and the vanilla cream and blend thoroughly. Pass through a fine mesh sieve and pour into 4 4-ounce ramekins or 6 3-ounce porcelain espresso cups.
• Place the ramekins in an 8-inch baking pan. Fill the pan with enough hot water to rise halfway up the sides of the ramekins. Bake in the oven until slightly puffed and spongy, 45 to 60 minutes. Remove from the pan to cool. Refrigerate for at least 6 hours. Bring back to room temperature before serving.