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.
Leave a Reply.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.