CREMA DI CIOCCOLATO DI ESPRESSO ESPRESSO CHOCOLATE POT DE CREME By Barbara Mojon-Gugnoni
4.5 ounces bittersweet chocolate, a combination of between 60 and 70% - Flavor is deepest when you use really good quality chocolate and a variety of brands for the subtle nuances in each different chocolate. If possible, use Fair Trade chocolate.
3 large egg yolks
Pinch of salt
⅛ cup or 2 tablespoons of sugar
½ cup or 4 ounces heavy cream
½ cup, plus 2 tablespoons or 5 ounces half and half
2 teaspoons vanilla extract
1½ teaspoons espresso
1 ounce of shaved chocolate for garnish
NOTE: Pot de creme is very often made by baking it in a water bath like creme brulee. This recipe simplifies the cooking procedure and was adapted from America's Test Kitchen.
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