Chocolate Pot de Creme with Mason Jar Whipped Cream
This dessert was traditionally a labor intensive effort. The recipe generally began by whipping the egg yolks and sugar, slowly tempering them with scalded milk, stirring slowly to be sure the eggs don’t scramble. Then the mixture would be submerged in a water bath while baking. Well… today all we need is a blender and stove top. Always a crowd pleaser, it can be made a couple days in advance and is much easier than the traditional recipe.
6 large egg yolks
1 cup heavy cream
1 & 1/2 cups whole milk
5 tablespoons granulated sugar
9 ounces high quality chopped chocolate
Pinch of salt
Place the chocolate in the blender.
Whisk together egg yolks, cream, milk, sugar & salt in the saucepan over medium heat.
Cook, stirring constantly until mixture is thick enough to coat the spatula and is almost boiling.
Immediately pour the cream mixture over the chocolate in the blender.
Cover with lid and hold lid with a KITCHEN TOWEL. Blend until smooth.
Pour into ramekins and refrigerate until set about 2 hours.
Mason Jar whip Cream
Add 1/2 cup heavy cream with 1 tablespoon of confectionery sugar to a mason jar- shake vigorously for 5 minutes