Petit Pot au Chocolat

Name: Petit Pot au Chocolat
Total time: 7 h 45 min
Yield: Serves 4 to 6
Cuisine: french
Ingredients: 3/4 cup heavy cream; Half a vanilla bean, split lengthwise, seeds scraped; 4 1/2 ounces bittersweet chocolate, chopped; 6 tablespoons whole milk; 2 medium egg yolks; 1 tablespoon, plus 1 teaspoon, confectioners' sugar

By Aleksandra Crapanzano

Total Time: 1 hour 45 minutes, plus at least 6 hours' refrigeration
Rating: 4(51)
Comments: Read comments

Featured in: FOOD: THE WAY WE EAT; Simon Says

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Ingredients

Yield:Serves 4 to 6

¾cup heavy cream
Half a vanilla bean, split lengthwise, seeds scraped
4½ounces bittersweet chocolate, chopped
6tablespoons whole milk
2medium egg yolks
1tablespoon, plus 1 teaspoon, confectioners' sugar

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 275 degrees. Bring a kettle full of water to a boil.
Step 2
Warm the cream with the vanilla bean and seeds to just before boiling, whisking to disperse the seeds. Remove from heat, cover and let infuse for 30 minutes.
Step 3
Meanwhile, in a small saucepan, melt the chocolate in the milk. Beat together the egg yolks and confectioners' sugar in a medium bowl. Add the chocolate mixture and the vanilla cream and blend thoroughly. Pass through a fine mesh sieve and pour into 4 4-ounce ramekins or 6 3-ounce porcelain espresso cups.
Step 4
Place the ramekins in an 8-inch baking pan. Fill the pan with enough hot water to rise halfway up the sides of the ramekins. Bake in the oven until slightly puffed and spongy, 45 to 60 minutes. Remove from the pan to cool. Refrigerate for at least 6 hours. Bring back to room temperature before serving.