Chocolate Mocha Pot-de-Crème
This simple French dessert is now all the rage at trendy restaurants from San Francisco to New York.
Ingredients
6 oz bittersweet chocolate, finely chopped - best quality you can find
3 cups heavy cream - not ultra pasteurized if you can find it
1 tbsp French roast brewed coffee
Pinch of sea salt
6 yolks free range
1/2 cup golden brown sugar
Directions
Preheat oven to 325° F.
In a heavy saucepan heat the chocolate, heavy cream, coffee and salt on low until the chocolate melts. Remove from the heat and whisk until the mixture is smooth. In a bowl, whisk the yolks and sugar together, gradually whisk in the warm chocolate cream.
Strain the mixture into 8, 4-5 oz ramekins, place in water bath and bake approximately 45 minutes. They should be set but still jiggly in the centre.
Remove from the water bath and chill for at least 2 hours. Serve with softly whipped cream. Mmm…heaven!