Ingredients
Scale
Chocolate Pots de Creme Ingredients
- 1 1/2 cups half and half
- 1 teaspoon espresso powder (optional)
- 4 large egg yolks
- 6 ounces bittersweet chocolate, broken into pieces (plus extra shavings for garnish)
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
Amaretto Whipped Cream Ingredients
- 1/2 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon amaretto
Instructions
- Temper the eggs. Whisk together the half and half and espresso powder in a small saucepan. Heat over medium-low heat until the mixture is scalding hot (just below simmering). Meanwhile, whisk the eggs in a small bowl. Once the half and half is ready to go, use one hand to very, very slowly pour the milk into the eggs while whisking the eggs with your other hand. Return the milk mixture to the pan. Reduce heat to low and whisk until the mixture noticeably thickens, around 1-2 minutes. (The mixture should coat the back of a spoon or measure around 175°F.)
- Mix in remaining ingredients. Remove pan from heat. Add in the chocolate, sugar, vanilla and salt and whisk until the chocolate is melted and everything is just combined.
- Strain (optional). Strain the mixture through a fine mesh strainer into a separate mixing bowl to remove any small clumps.
- Chill. Portion the mixture evenly into four 6-ounce ramekins. Refrigerate until set, at least 1 hour.
- Make the whipped cream. Using a hand mixer or stand mixer (with a whisk attachment), beat the heavy cream, powdered sugar and amaretto together on medium-high speed for 3-4 minutes, or until soft peaks form.
- Serve. Serve the chocolate pots de creme topped with the amaretto whipped cream and a sprinkle of chocolate shavings. Enjoy!
Notes
Time: The prep time listed here may be longer, depending on how long it takes your pots de creme to completely chill in the refrigerator.