Chocolate Pot Du Creme
Anthony Ploof – Chef de Cuisine at The Essex
Ingredients
9 oz. semi-sweet milk chocolate
3 oz. dark chocolate
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 egg yolks
5 tablespoons sugar
Pinch salt
Preparation
Chop chocolate into small pieces and place in bottom of a blender.
Whisk together milk, cream, yolks, and sugar in a heavy-bottom sauce pan.
Cook over medium heat stirring constantly until thickened enough to coat the back of a spoon (nape consistency).
Pour hot custard mixture into blender and let sit for two minutes.
Blend until smooth.
Pour mixture into desired serving vessel and let chill in refrigerator for no less than two hours, until set.
Related Shows
NEC Season 6 - Episode
Chef Jean-Louis Gerin layers flavor on flavor to prepare this Valentine's Day appetizer stuffed with greens, apples, and cheese then rolled up like a “cigar.”
NEC Season 5 - Episode
Chef Ploof prepares a Chateaubriand Au Poivre, Caesar Salad, and Chocolate Pot Du Crème dessert.
