Chocolate Pot de Crème

Submitted by Vincent Sanzotti, Executive Chef, and Heather Witman, Pastry Chef, St. Clair Country Club, Pittsburgh, PA

by C&RB Staff (editor@clubandresortbusiness.com)
November 2006
 

Amt Ingredient
1-1/2 lbs. semi-sweet chocolate, cut into chips
3 cups heavy cream
1-1/2 cups granulated sugar
Dash sugar
12 egg yolks
4 oz. brewed espresso

Procedure: • In a small sauce pan, combine the heavy cream, sugar and salt; bring to a boil over medium heat.
• Remove from heat and pour over chocolate.
• Stir with a wire whip until melted and smooth.
• In a small bowl, whisk together the yolks and espresso.
• Quickly whisk the yolk mixture into the chocolate until smooth.
• Funnel 3 oz. of the mixture into a 4-oz. cordial glass, and chill in the refrigerator at least 2 to 3 hours before serving.

Yield: 20 3-oz. servings