Bittersweet Chocolate Pots du Creme

1 1/2 cup heavy cream
½ cup whole milk
3 oz. bittersweet chocolate, finely chopped, preferably organic, 74% cacao
1 oz. unsweetened chocolate, finely chopped
4 egg yolks
3 TBS sugar
1/8 tsp kosher salt
1 tsp orange extract or orange liqueur
Whipped cream and orange twist for serving

Preheat oven to 300 degrees.
In a heavy saucepan, bring cream and milk just to a boil. Remove from heat and whisk in chopped chocolate until smooth. Add orange extract (I use Grand Marnier)
In a separate bowl, whisk egg yolks, sugar and salt.
While constantly whisking, pour the chocolate/cream mixture into the yolks. Strain through a fine sieve.
Pour chocolate mixture into small (single serve) ramekins, setting them in a roasting pan. Fill the pan halfway up the sides with hot water, cover with foil – adding vent holes for steam to escape.
Cook in the center of the oven for 30-35 mins. Custards will still be ‘jiggly’ but will set as they cool. Once room temp, refrigerate at least 3 hours, top with slightly sweetened whipped cream and an orange twist.

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