Pots De Crème Au Chocolat - By Gynelle Alves

Simple and simply everything you want from chocolate…This is a super easy, basic no bain-marie (a.k.a. pain-in-my-marie) version of the classic French dessert. 

 

Ingredients:

Since the ingredients used are fairly basic, the taste does depend largely on the quality of chocolate used…

2 cups good quality dark chocolate (or milk, if you like it sweet), chopped up

2 cups heavy cream

10 egg yolks

2 tbsp brown sugar

Good pinch of salt

Method:

In a heavy bottomed pot, mix in the cream and chocolate and on medium heat bring to a gentle boil, stirring constantly. Take it off the heat, stirring to melt the chocolate through.

In another bowl, whisk the egg yolk with the salt and sugar till creamy and thick. Add a little of the cream to the egg, then a little more, whisking it in. Slowly add the egg to the chocolate-cream, whisking constantly. Return to a low flame and turn off at the first sign of a bubble. Let this cool slightly then ladle into ramekin dishes… or any small interesting pots… teacups, shot glasses, little earthen ware pots… Refrigerate for 2-3 hours, then cover with foil and refrigerate overnight.

Serve on its own dusted with a little cocoa… a dollop of whipped cream, some amaretti cookies, fresh berries… any way is the best way possible.