Chocolate Pot de Creme; this is the lowly chocolate puddimg?s, uptown cousin. A melt in your mouth, flavour and texture winner. We avoid the problems that crop up when cooking these in the traditional manner - which is over cooking. Over cooked pot de cr?me will have a grainy texture, that completely ruins the desert? but using a sous vide water oven prevents this common mistake. The second thing to watch out for are air bubbles. You need to whisk, but don?t be overly vigorous; and make sure that you allow for the resting time to dissipate any trapped air. <br />Hang on to your hat! <br /> <br /> <br />Ingredients <br />2 1/2 cups (625 mL) whipping 35% cream <br />5 ounces (140g) bittersweet or semisweet chocolate <br />8 large egg yolks <br />1/3 cup (75 mL) sugar <br /> <br />Method: <br />Chop the chocolate into smallish pieces so it will melt quickly. Bring cream up to 160?F over medium heat. Remove from heat and add chocolate, whisking until melted and smooth. <br />Whisk together yolks and sugar. Carefully whisk the hot cream / chocolate mixture into the eggs. Strain to remove any lumps. Allow to rest at room temp 20 minutes, so that any bubbles in the mixture can rise to the top. <br />Heat sous vide water bath to 175ºF / 80ºC. <br />Skim away any remaining bubbles. <br />Divide mixture among 6 -12 sealable jars (Weck or Mason work great). <br />Place jars into the sous vide bath and cook for one hour.?Remove the jars and place in an ice bath to chill. <br /> <br /> <br />Yield: <br />6 servings <br />800 mL
