Name: Pots de Crème for Two
Yield: 2
Cuisine: French
Ingredients: 1/2 cup whipping cream; 1 1/2oz good quality dark chocolate, chopped (at least 75% cocoa); 2 large egg yolks, room temperature; 2 tablespoons sugar; 1/2 teaspoon pure vanilla extract; whipped cream; chocolate shavings

Description

Specially scaled for two, this version of pots de creme is like a chocolate truffle in a ramekin. While you can substitute whole milk for half the cream, this decadent, once-a-year treat can use up an entire 250 ML (1 cup) container of cream. So look at the cost savings rather than the calorie count.

Scale

Ingredients

1/2 cup whipping cream
1 1/2oz good quality dark chocolate, chopped (at least 75% cocoa)
2 large egg yolks, room temperature
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
whipped cream
chocolate shavings

Instructions

Preheat the oven to 325°F and place a rack in the centre of the oven.
In a small, heavy bottomed pan, bring the cream to a gentle simmer over medium heat. You know the cream is ready when small bubbles form at the edges. Remove the pan from the heat, add the chocolate and stir gently until the chocolate has melted. Set aside to cool slightly.
In a bowl, whisk the yolks and sugar until pale yellow and slightly thick. In a slow, steady stream, pour the warm chocolate custard into the yolks, whisking the yolks as you pour. Whisk in the vanilla.
Divide the chocolate custard evenly between two ramekins (4-ounce ramekins are ideal but you can use tea cups or any small oven-proof bowl). Place the filled ramekins in a baking dish. Pour hot water into the dish to come half way up the sides of the ramekins to create a water bath. Cover the dish loosely with aluminum foil. Bake for 25 to 35 minutes. The timing varies with the size of ramekin. The pots de crème are done with the edges are firm but thee centres jiggle when gently shaken.
Remove the ramekins from the water bath and let them cool. Place plastic wrap directly on top of the cooled custard to prevent a skin from forming. Refrigerate at least 2 hours or overnight.
Just before serving, whip the remaining 1/2 cup cream. You can add a 1/4 teaspoon vanilla and some sugar if you wish, but plain cream is classic. Place a generous dollop of whipped cream in the centre of the pot de creme, sprinkle with some chocolate shavings and serve immediately.