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
§ 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.