Post Ski Pots de Crème

Posted on: Wednesday, March 13, 2013

Waking up an hour later to the bright sun beginning to melt the blinding snow outside, we decided to take full advantage of the coating and head out to Weston Ski Track. We first cross-country skied with our dad in Jackson, NH amid evergreen lined trails and over covered bridges. In matching fluorescent Lands End parkas and smiles, Dad introduced us to the tranquil activity which we still enjoy today.
After a few hours in the great outdoors, we were refreshed and pretty flushed. Instead of warming up by the fire with some hot chocolate, we needed to cool off with something equally as chocolatey and comforting. We sought a recipe from one of our favorite cookbook authors and bloggers, Béatrice Peltrice. In La Tartine Gourmande Beatrice illustrates the beauty in cooking with her charming stories, lush photography and exquisite French-inspired recipes.
She adds a twist to a classically nostalgic French indulgence, chocolate pots de crème, and inspired us to do the same. We added espresso to intensify the chocolate flavor in our “pots of cream” and whipped up some fresh cream to dollop on top. We served the tiny ceramic vessels of velvety smooth pudding with our set of hand-painted miniature spoons-the perfect afternoon sweet treat.
Chocolate Petits Pots de Crème (adapted from La Tartine Gourmande)

6 ramekins or small jars
2 large eggs plus 1 egg yolk
1/3 c blond cane sugar (we used granulated)
2 c whole milk
1 t vanilla
2/3 c dark chocolate chips
2 t unsweetened cocoa powder, plus more for dusting
1 t espresso powder
Fresh whipped cream

Preheat oven at 320 degrees Fahrenheit.

In a pot over medium, bring the milk and vanilla to a low boil. Remove from heat.

Simultaneously on a separate burner, melt the chocolate, cocoa powder and espresso powder in a double-boiler. Whisk the chocolate mixture into the hot milk until well combined.

In a bowl, beat the eggs, egg yolk and sugar until well blended. Continue to whisk and gradually pour in the hot chocolate mixture until combined.

Ladle the chocolate custard into the 6 small ramekins or jars. Make sure to remove the foam that might have formed on top with a spoon. Place the vessels on a baking pan surrounded by hot water, so that they are half immersed.

Place the tray in the oven and bake for 30-35 minutes until they jiggle slightly. Remove the ramekins and let them cool slightly. Lay plastic wrap on top and place in the refrigerator for at least 3 hours to cool completely. Serve with a dollop of fresh whipped cream and dusting of cocoa powder.

What a day of beauty and serenity!


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