Chocolate Pot de Crème for Two

So many recipes are designed for a large family or small dinner party. As the nest empties – or before it grows – here is an easy recipe for Chocolate Pot de Crème for two adapted from Paris: Authentic Recipes Celebrating the Foods of the World from the Williams Sonoma collection.

Chocolate Pot de Creme for Two

2016-08-02 05:30:50

An easy recipe for Chocolate Pot de Crème, tailored for two servings. Top it with a thin layer of salted butter caramel (see post of same date) and a dollop of whipped cream.

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Ingredients

1. 1/3 c. milk
2. 1/4 c. cream
3. 1/4 c. sugar (omit if using a sweetened chocolate like Chocolat-Menier)
4. 2 oz best quality bittersweet chocolate, chopped into small pieces
5. 1/2 tbsp. unsweetened cocoa powder
6. tiny pinch of salt (think 1/4 of a pinch used for the version that serves 8)
7. 1 whole egg, whisked
8. 1/4 tsp. vanilla
9. heavy cream or whipped cream for garnish

Instructions

1. Preheat the oven to 350 degrees.
2. Place a kettle of water to boil for the bain marie.
3. In a heavy saucepan, over low heat, combine the milk, cream and sugar and stir until bubbles form at the edges.
4. Remove from heat and stir in both chocolates and the salt and stir until smooth.
5. Return to medium heat and stir constantly until small bubbles form at the edges (approximately 3-4 minutes).
6. Remove from heat.
7. in a separate bowl containing the whisked egg, whisk a few spoonfuls of the chocolate mixture to temper the egg without cooking it. Whisk in a few more spoonfuls, then slowly pour and whisk the egg mixture back into the saucepan with the chocolate mixture. Stir in the vanilla.
8. Pour the mixture into two 3-1/2-inch ramekins, filling them almost to the top.
9. Place the ramekins in a brownie pan and surround the ramekins with hot water from the kettle. Cover the pan with aluminum foil.
10. Bake until the edges are firm but the centers tremble slightly (or until a thin knife inserted in the center comes out clean).
11. Remove from the water bath, cool, wrap, and refrigerate fro 2 hours or 2 days.
12. Serve cold. Garnish with whipped cream or just create a tiny well in the center with a knife and pour a splash of heavy cream into the center.

Notes

1. In a pinch, I have substituted evaporated milk for the cream and been quite pleased with the results. We often use Chocolate Menier, a bar brand used for making hot chocolate, because it's what we have in the house; and Ghiradelli cocoa powder.

Adapted from Williams Sonoma's Paris

Adapted from Williams Sonoma's Paris

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