Chocolate Pot de Crème
by Chef Shirley
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PREPTIME
20 mins
COOKTIME
75 mins
SERVING SIZE
6
Ingredients
- 6 oz.|Bittersweet chocolate, chopped
- 1 1/4 cups|Heavy cream
- 3 tbsp.|Sugar
- 1/4 tsp.|Instant espresso powder
- 1/8 tsp.|Salt
- 3|Large egg yolks
- 1 1/2 tsp.|Vanilla
Steps
1
Set sous vide temperature to 167 degrees.
2
In a small saucepan on low heat, melt chocolate, cream, sugar, espresso powder, and salt. Stir until chocolate is melted and mixture is well combined. Take off the heat.
3
Whisk egg yolks in a small bowl. Add a small ladle full of chocolate mixture and stir well. Repeat once more. This will temper the egg yolks. Stir in vanilla. Stir the egg yolk mixture into the chocolate mixture.
4
Strain the chocolate mixture through a fine sieve into a 4 cup liquid measure. Divide evenly among 6 4 oz. wide mouth Mason jars. Gently tap the jars on the counter to remove air bubbles, then seal; do not overtighten.
5
Gently lower jars into water bath until fully submerged. Cover and cook for at least 60 minutes or up to 75 minutes.
6
Transfer to wire rack and let cool to room temperature, about 1 hour. Refrigerate until chilled, at least 4 hours. Let Pots de Crème sit at room temperature for 20 minutes and serve.