• Chocolate Pot de Crème with Espresso Whipped Cream Topping

    Chocolate Pot de Crème with Espresso Whipped Cream Topping

    Pots de Crème Ingredients:

    § 9 ounces High Quality Semi-Sweet Chocolate (Chopped)

    § 2 ½ Cups Heavy Cream

    § 6 Large Egg Yolks

    § 5 Tablespoons Granulated Sugar

    § ¼ Teaspoon Salt

    Espresso Whipped Cream Topping Ingredients

    § 1 Cup Heavy Cream

    § 2 Tablespoons Espresso

    § 2 Tablespoons Powdered Sugar

    Directions:

    § Whisk cream, egg yolks, sugar and salt in a heavy bottomed medium saucepan over medium heat. Cook, stirring constantly with heatproof spatula until the mixture is thick enough to coat the spatula and almost boiling 5 to 6 minutes.

    § Immediately, pour the cream mixture over the chocolate in a bowl. Whisk until completely melted.

    § Divide the chocolate mixture among ramekins or small cups and refrigerate until set (about 2 hours).

    § Whip 1 cup Heavy Cream, Espresso & Powdered Sugar with Mixer until fluffy and stiff peaks form.

    § When ready to serve top Pot De Crème with Espresso Whipped Cream.

    § Garnish lightly with shaved chocolate.