Chocolate Custard Cups

Chocolate Custard Cups Recipe

Ingredients-

3 ounces bittersweet or dark chocolate, roughly chopped

1 cup heavy cream

3 egg yolks, lightly beaten

3 tbsp sugar

½ tsp vanilla extract

Small pinch salt

Directions-

1. Preheat oven to 325 degrees F. Add the chocolate to a large heatproof bowl. Bring the heavy cream to a slow simmer over low heat, and then pour over the chocolate. Whisk until the chocolate is completely melted and smooth.

2. In another bowl, whisk the egg yolks, sugar, vanilla, and salt together until the sugar is completely dissolved. Then whisk in the warm chocolate and cream mixture. Set aside to cool for about 15 minutes.

3. Strain the chocolate custard through a sieve and divide equally among four 5-ounce ramekins, coffee cups, or pots de crème cups. Place the custards into a baking pan just large enough to hold them and carefully add enough hot water to cover them about halfway. Cover the pan tightly with aluminum foil.

4. Place the custards in the oven and bake for 30-35 minutes, or until the custards are set but still a little wobbly.

5. Chill completely and top each with a dollop of whipped cream before serving.

            My last stop on my journey around the world is in France. Pots de crème au chocolat, or chocolate custard cups, in English, is a traditional dessert from France. It was originally served in little cups with lids, but it can also be made in coffee cups or ramekins. This chocolate treat is very popular on Valentine’s Day, as well as a vanilla version of the custard. I decided that my last blog post should be a chocolate dessert, because it’s my favorite.

            This recipe was once again, found at the popular website: www.whats4eats.com/desserts. The beginning of the directions was pretty simple. It took a while for the cream to come to a slow simmer (or maybe I was just being impatient), but eventually it did and I whisked it together with the chocolate. The only issue I had with this recipe was that I didn’t own a sieve to strain the custard with. I had to check with my neighbors, and I was quickly able to find one that I could borrow. It worked well, and was able to separate the unwanted chocolate chunks from the liquid part of the custard. I then poured the cup into the separate little mugs that I had. When I added the water to the pan, it became pretty heavy, so I had to be very careful putting the custards in the oven. When I took them out after a half an hour, I wasn’t sure if I should take the custards out of the water or not. I decided to, and I set them on a cooling rack to cool them completely before eating it. They looked a little wobbly, just like the directions said they would be, so I knew I was on the right track.

            The chocolate custard cups were very tasty! The first bite had an overwhelmingly rich, chocolate flavor, and was very creamy. It had a different consistency then I am used to, but I got used to it, and it ended up being very good. If I ever decide to make these again, I will be sure to try the vanilla bean version – it sound really yummy! Pots de crème au chocolat was definitely a good choice to end my blog with, and I am glad it was such a delicious one.