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Chocolate Espresso Cream Pot's Recipe

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This recipe for Chocolate Espresso Cream Pot's, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chad & Natalie Sundby
Added: Thursday, October 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 oz fine-quality bittersweet chocolate(not unsweetened), finely chopped

1 1/3 c heavy cream

2/3 c whole milk

1 1/2 to 2 tsp. instant-espresso powder(optional)

6 large egg yolks

2 T sugar

Directions:
Directions:
-Put oven rack in middle position and preheat to 300
-Put chocolate in heatproof bowl. Bring cream, milk, espresso powder and pinch of salt to a boil in small heavy sauce pan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
-Whisk together yolks, sugar and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. pour custard through a fine mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
-Line bottom of baking pan (Lg enough to hold ramekins) with a folded kitchen towel and arrange ramekins(or pots) on towel. Poke several holes in a large sheet of foil with skewer. Divide custard among ramekins, then bake custards in hot water bath (put pan with pots in it and pour hot water from teapot into pan while in oven so as not to spill) Cover pan tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
-Transfer ramekins to a rack to cool completely , uncovered, about 1 hr. (custards will set as they cool.) Chill, covered, until cold, at least 3 hrs.
-The pots can cool up to 2 days. Shave off curls of chocolate at room temperature using a vegetable peeler. Use as topping.

Number Of Servings:
Number Of Servings:
8 (4-5oz) ramekins or pots
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
-On the instant-espresso powder if you like a more pronounced coffee flavor use 2 tsp. or a more subtle taste use 1 1/2 or don't use any if you don't like coffee flavor it still tastes great.
-This recipe may seem complicated but trust me it's wroth the effort. And if you don't have ramekins you can use small bowls just make sure they are fairly flat on the bottom so at least half the bowl is covered in water in pan. Enjoy!

 

 

 

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