Chocolate Pot de Creme with Vanilla Ice Cream
Deep, bittersweet chocolate custard can be prepared and chilled well in advance, which makes it the perfect dessert for an impromptu dinner party.
Servings: Serves 10
  • 4 ounces good-quality bittersweet or semisweet chocolate , coarsely chopped
  • 1 cup heavy or whipping cream
  • 1/2 cup milk
  • 4 large egg yolks
  • 1/4 cup sugar
  • 1/2 pint fresh raspberries
  • 1 quart vanilla ice cream
  • Directions
    Place chocolate in a medium bowl. In a small saucepan, bring cream and milk just to boil. Add to chocolate; whisk until mixture is smooth and chocolate is melted. Refrigerate 30 minutes.

    Meanwhile, preheat oven to 350°. Place 10 espresso (or other small) cups in a large roasting pan.

    In a large bowl, whisk together yolks and sugar until blended but not foamy. Gradually whisk in chocolate mixture until blended. Strain custard through a sieve set over a large glass measuring cup.

    Pour a scant 1/4 cup custard into each espresso cup. Place pan with cups on center oven rack; carefully pour enough hot water into pan so it reaches halfway up sides of cups. Bake until custards are set in center, about 35 to 40 minutes. Transfer custards to a cooling rack; cool to room temperature, then refrigerate at least 1 hour. Top with raspberries and ice cream. Makes 10 servings.


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