July 22, 2011
El Rey Chocolate Pot de Crème
Chef Michael Kloeti
Michael's on the Hill Restaurant
Makes 10 servings
Ingredients:
- ¼ Cup Sugar
- 2 Cups Heavy Cream
- 1 ½ Cups Whole Milk
- 24 Oz Semisweet Chocolate, Chd
- 12 ea Egg Yolks
- 2 Tablespoons Liquor-cointreau, kahlua, bailey's, grand marnier, rum, kirsch, cognac, etc.
Instructions:
1. Melt chocolate in a double boiler.
2. Scald cream, milk & sugar
3. Whisk yolks into chocolate, then whisk (constantly) into cream mixture.
4. Whisk about 3-4 min. or to a temperature of 160 degrees.
5. Add liquor then cool down to room temperature in an ice bath.
6. Fill ramekins and cover tightly with plastic wrap. Refrigerator odors are absorbed VERY easily into pots, so make sure the cool mixture is covered well.
7. Refrigerate 3 hours to set.
8. Serve with a nice dollop of whipped cream & fresh berries
