Mexican Chocolate Pot de Creme

mexiChoco

By Chef Christophe Jalbert of Route 7 Grill

3 ounces bittersweet chocolate, chopped
6 egg yolks
16 ounces heavy cream
½ cup + 1 tablespoon granulated sugar
2 ounces rum
1 teaspoon cinnamon
1 teaspoon chipotle (smoked jalapeños) powder*
or smoked (hot) Hungarian or Spanish paprika**

* available at Berkshire Co-op, Great Barrington, or whole for grinding at the Co-op and Guido’s, Great Barrington & Pittsfield

** available at both Guido’s and Wild Oats, Williamstown

Preheat oven to 350°.

Prepare a water bath, placing 6 (6–ounce) ramekins in a roasting pan with warm water halfway up the side of ramekins.

Place the chocolate in a large mixing bowl; set aside.

Place the egg yolks in a separate mixing bowl; set aside. Combine the heavy cream, sugar, rum, cinnamon and chipotle powder in a saucepan. Bring to a boil (watching carefully) then immediately turn off and pour over the chocolate.

Once the chocolate is melted and fully incorporated, temper the egg yolks with the chocolate cream. Combine chocolate cream and yolks.

Pour into ramekins set in the water bath and cover with foil. Bake for 40 minutes. Remove ramekins to rack. When cool, cover with plastic wrap and refrigerate.

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