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The Hirshon French Bittersweet Chocolate Pudding with Chambord And Whipped Cream - Pot de Crème au Chocolat Sombre Avec Chambord et Crème Ouettée

The Hirshon French Bittersweet Chocolate Pudding with Chambord And Whipped Cream – Pot de Crème au Chocolat Sombre Avec Chambord et Crème Fouettée


  • Total Time: 0 hours

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

  1. 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.
  2. Place your bowl and whisk/beaters in the refrigerator for at least 10 minutes before making whipped cream.
  3. 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.
  4. 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.
  5. Store in a sealed container for up to one day. This is best used the same day it’s made.
  6. 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.
  7. 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.
  8. 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