Bake at 325°F until the custard is set — it should barely jiggle in the center — 30-40 minutes. In my low-end, gas-fueled oven, the chocolate took exactly 40 minutes to set.
Now place a dollop of Crème Fraîche (recipe here) atop each pot…
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All you need is…
Here’s the recipe in printer-friendly, copy-and-paste format:
Chocolate Pots De Crème
Kevin Lee Jacobs
Ingredients for 6 servings
2 cups heavy cream
1/3 cup sugar
4 large egg yolks (save whites for another use)
5 ounces bittersweet chocolate, chopped
Optional garnishes: a dollop of Crème Fraîche and a generous pinch of chocolate shavings
Special Equipment: 6 (6-ounce) ramekins, and a baking pan to hold them in a Bain Marie (water bath)
Center the oven rack, and preheat the oven to 325°F
In a heavy, medium-size sauce pot, stir together the cream and sugar. Bring the mixture to a bare simmer oven medium-low heat. While the cream is heating, put the yolks into a big bowl, and whisk them until they turn pale and thick — about 2 minutes.
Off heat, add the chocolate to the hot cream. Whisk until the chocolate melts, and a smooth sauce develops — about 1 minute. A little at a time, and while whisking constantly, beat the hot chocolate into the yolks. Divide this sauce between the 6 ramekins.
Bake in the preheated oven until set (the center of each custard should barely shiver when shaken) — 30-40 minutes. Then transfer the pots to a wire rack, and let them cool for 1 hour. Return the ramekins to the (emptied out) pan, and cover with plastic wrap. Refrigerate for 2 hours or for up to 2 days.
Serve with a dollop of Crème Fraîche and a generous sprinkling of chocolate shavings.
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