Except I guess I've never had a chocolate pot de creme, for when I made this one recently I was surprised to find more cream than chocolate. (A detail I somehow missed when first perusing the recipe—just goes to show you the sway of a powerful title. All I saw was CHOCOLATE!)
Still, what this recipe lacks in all-over chocolateness it more than makes up for in orange pungency (delish!) and overall chef appeal—make this for dinner guests and they're sure to think you're a culinary superstar. Just don't give the chocolate top billing: Orange Pots de Creme with Chocolate, perhaps?
Chocolate-Orange Pots De Creme
Makes 6.
3 cups whipping cream
8 ounces high-quality bittersweet chocolate, chopped
4 tablespoons orange liqueur
1/2 cup whole milk
2 tablespoons grated orange peel
2 vanilla beans, split lengthwise
8 large egg yolks
7 tablespoons sugar
Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in 2 tablespoons orange liqueur. Spoon about 2 tablespoons chocolate mixture into each of six 3/4-cup custard cups or ramekins, or until the bottom of the cup is covered. Place cups in freezer. Reserve remaining chocolate mixture.
Combine milk, peel, and 2 cups cream in medium saucepan. Scrape in seeds from vanilla beans; add beans. Bring to simmer. Whisk yolks and sugar in large bowl to blend. Slowly whisk hot cream mixture into yolk mixture (too fast and you'll scramble the eggs). Let stand 30 minutes, then strain through fine sieve set over medium bowl, pressing on solids. Whisk 2 tablespoons orange liqueur into custard.
Preheat oven to 325°F. Remove ramekins from freezer and ladle custard over chocolate in cups. Place cups in large baking pan. Pour enough hot water into pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove cups from water. Stir chocolate mixture over low heat until just pourable if necessary. Spoon generous 1 tablespoon chocolate mixture over each. Chill overnight; serve cold.
Chocolate-Orange Pots De Creme
Modified slightly from epicurious.com
Makes 6.
3 cups whipping cream
8 ounces high-quality bittersweet chocolate, chopped
4 tablespoons orange liqueur
1/2 cup whole milk
2 tablespoons grated orange peel
2 vanilla beans, split lengthwise
8 large egg yolks
7 tablespoons sugar
Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in 2 tablespoons orange liqueur. Spoon about 2 tablespoons chocolate mixture into each of six 3/4-cup custard cups or ramekins, or until the bottom of the cup is covered. Place cups in freezer. Reserve remaining chocolate mixture.
Combine milk, peel, and 2 cups cream in medium saucepan. Scrape in seeds from vanilla beans; add beans. Bring to simmer. Whisk yolks and sugar in large bowl to blend. Slowly whisk hot cream mixture into yolk mixture (too fast and you'll scramble the eggs). Let stand 30 minutes, then strain through fine sieve set over medium bowl, pressing on solids. Whisk 2 tablespoons orange liqueur into custard.
Preheat oven to 325°F. Remove ramekins from freezer and ladle custard over chocolate in cups. Place cups in large baking pan. Pour enough hot water into pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove cups from water. Stir chocolate mixture over low heat until just pourable if necessary. Spoon generous 1 tablespoon chocolate mixture over each. Chill overnight; serve cold.
0 comments:
Post a Comment