Five Pepper Chocolate Pots de Creme

Categories: dessert, not tried

Ingredients

• 1 1/4 cups heavy cream
• 1 tablespoon coarsely crushed five pepper blend
• 2 ounces bittersweet chocolate, chopped into small pieces
• 3 egg yolks
• 3 tablespoons sugar
• 1 1/2 teaspoon vanilla extract

Directions

1. Preheat an oven to 325 degrees.

2. Have a pot of boiling water ready.

3. In a small saucepan over medium heat, stir together 3/4 cup of the cream and the five pepper blend and warm until small bubbles appear around the edges of the pan.

4. Remove from the heat, cover and let stand for 15 minutes.

5. Pour through a fine-mesh sieve into another small saucepan and stir in the remaining 1/2 cup cream.

6. Set the pan over medium heat and warm until small bubbles appear around the edges of the pan.

7. Remove from the heat and gently whisk in the chocolate until melted and well blended.

8. Let cool slightly.

9. In a bowl, combine the egg yolks and sugar.

10. Using a whisk, beat until pale yellow and thick enough to fall from the whisk in a lazy ribbon, about 5 minutes.

11. Slowly stir in the warm chocolate cream and add the vanilla.

12. Place 4 Aplico lion’s head pot de creme pots with lids or 4 ramekins in a baking pan.

13. Pour the chocolate mixture through a fine mesh sieve set over a bowl with a pouring spout.

14. Divide the mixture evenly among the pots.

15. Add boiling water to fill the pan halfway up the sides of the pots.

16. Cover the pots with their lids or the ramekins with a single sheet of aluminum foil.

17. Bake until the custards are just set at the edges, 15 to 20 minutes.

18. They should still tremble slightly.

19. Remove the lids from the pots or the foil from the ramekins.

20. Transfer the pots or ramekins to a wire rack and let cool to room temperature.

21. Cover and refrigerate for at least 4 hours or up to 2 days before serving.

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