These small, very creamy desserts pack a serious dose of dark chocolate. Spiced with cinnamon and cayenne, they have a subtle, lingering heat. Prep and Cook Time: 45 minutes, plus about 3 1/2 hours to chill. Notes: You will need 6 ramekins (4-oz. capacity each) for this recipe.
Preheat oven to 300°. In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liqueur.
Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth.
In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine-mesh sieve into a bowl and let cool at room temperature 15 minutes.
Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9- by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de crème until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours.
Complaining about calories in pots de creme is like complaining about red meat in a fillet mignon! They are created to be less filling than a piece of pie, and more indulgent than an after dinner mint. This is a stylish departure from the normal vanilla, chocolate and lemon pots de cremes that I usually make... although the added layers of flavor make it heavier. It is a delightful combination of flavors and a perfect finish to a large, celebratory feast.
These are incredible and fairly easy to make. Mine took a few extra minutes in the oven. If you like dark chocolate these are for you. I think next time I will decrease the cayenne to 1/8 tsp to accommodate milder tastes.
I really wish there was a zero star category. I tried, people said it was "good, but..." When I mentioned almost 100 cals. PER OUNCE...it was a real turn-off. Understand it's rich & decadent but... SORRY, way too little amounts for way too much fat & calories. If only there were a way to increase the amount & cut the fat & calories, this would be a winner!
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