Ingredients
Units
Scale
- 1/2 cup half-and-half
- 1/4 cup whole milk, preferably from a Jersey cow
- 2 large egg yolks
- 1/2 cup minus 2 tbsp. dark chocolate chips – TFD endorses only Guittard Extra Dark 63% Chocolate
- 2 tbsp Callebaut 80% Kumabo Dark Bittersweet Baking Chocolate
- 1 1/2 tbsp granulated sugar
- 1/2 tbsp Chambord
- Kosher salt
- ***
- Whipped Cream:
- 1 cup heavy whipping cream — very cold
- 1 tsp vanilla bean paste
- 1 tbsp powdered sugar
- ***
- Edible flowers for garnish
- Gold leaf for garnish
- Mint leaves for garnish
Instructions
- It is important to start with cold bowls and whisks. This recipe can be made with a stand mixer using the whisk attachment or a hand mixer using regular beaters.
- Place your bowl and whisk/beaters in the refrigerator for at least 10 minutes before making whipped cream.
- Place cold heavy whipping cream in the cold bowl. Attach your whisk attachment (or beaters) and beat on high speed (6 or 8 with a stand mixer) until the mixture thickens. Slowly add the powdered sugar and vanilla.
- Continue mixing on high until stiff peaks form. You may want to stop part way through and wipe down the sides of the bowl with a spatula. If you’re using a stand mixer it will take just a few minutes to get to stiff peaks. The whipped cream should be able to stay in its position when you turn the whisk attachment upside down.
- Store in a sealed container for up to one day. This is best used the same day it’s made.
- For the pot de crème: heat the half-and-half and milk in a small saucepan over medium heat until scalding hot. Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs.
- Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute. Remove from the heat and add the chocolate chips, sugar, Chambord and a pinch of salt; whisk until melted. Strain through a medium-mesh sieve into a medium bowl.
- Divide the mixture between two 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour. Garnish with edible flowers, mint leaves, whipped cream and gold leaf.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
