I have written before about how much I need and love my pastry gurus, and Joanne Chang of Flour bakery is certainly one of them. Right now I’m getting inspired by her newest book, Baking with Less Sugar, but her first cookbook, Flour, is one that I have used for so many delicious desserts here at the restaurant. For Franck and I, working on our own in the wilds of Western Massachusetts, it’s like having a fellow friend/pastry geek to talk shop with when I open up such a smart and useful book.
One of the most popular desserts which it inspired, and somehow one of the most requested desserts in Chez Nous history, is the Dark Chocolate Pot de Creme. This decadent and unassuming little dessert is truly sublime on every level: incredibly rich flavor and smooth, luscious texture. Not only is it a winner, but it’s also incredibly easy to prepare. No baking in the oven in a bain-marie necessary: Joanne ramped up the amount of chocolate so that the dessert sets on it’s own like a dream in it’s little cup in the fridge. A perfect make-ahead, never fail dessert!
Dark Chocolate Pot de Creme, adapted from Flour, by Joanne Chang
Makes 5 desserts
180 ml ½ and ½
220 ml heavy cream
4 oz bittersweet chocolate
4 yolks
75 g sugar
½ t vanilla
¼ t salt
2 T Kahlua, or other chocolate-friendly alcohol of your choosing
-Boil cream and milk in a heavy-based saucepan, whisk together yolks, sugar and salt, then slowly temper in (pour over gradually) the hot milk/cream, whisking contantly to avoid curdling the eggs. Pour everything back into the pot and slowly bring up to barely simmer. Off of the heat, add the chocolate and whisk in to melt, as well as the vanilla and the Kahlua. Strain through a fine seive and pour into jars. Allow to set in the fridge before serving.
