Pot De Creme
Ingredients
● 40% Heavy Cream – 2 cups
● Semisweet Chocolate – 6 ounces, chopped
● Kosher Salt – ½ teaspoon
● Espresso Powder – ¼ teaspoon (optional)
● Brown Sugar – roughly ½ cup
● Vanilla Extract – 1 teaspoon
Directions
Assemble Pot de Crème
1. Heat heavy cream, brown sugar, vanilla and espresso powder over medium heat, whisking occasionally until it comes to a bare simmer with bubbles along the edges. Do not boil.
2. Whisk chopped chocolate and salt into the warmed cream until fully combined.
3. Transfer mixture to a large pitcher or measuring cup with a spout. Divide the mixture between six 4-ounce ramekins and refrigerate until fully chilled (about 2 hours).
Garnish and Serve
1. To serve, pull ramekins from the fridge and let sit at room temp for about 15 minutes.
2. Meanwhile, make the whipped cream. Place heavy cream into the bowl of a stand mixer or using a hand mixer, beat the mixture until it reaches medium firm peaks and holds the marks of the whisk. Do not over mix.
3. Garnish ramekins with whipped cream, chocolate shavings, candied hazelnuts or other toppings of your choice.