Chocolate Pots De Creme Sous Vide
Ingredients 4 cups heavy cream divided 8 ounces bittersweet chocolate coarsely chopped 1 4 cup 2 tablespoons granulated sugar 1 tablespoon pure vanilla extract 1 4 teaspoon kosher salt 8 large egg yolks finishing salt and grated chocolate for serving.
Chocolate pots de creme sous vide. Similar to crème brûlée but richer and more unctuous in texture it has almost twice the number of egg yolks a pot de crème is a rich showstopping end to a meal making it an excellent option for a holiday or other celebratory dessert. Whisk yolks sugar and salt in large bowl until blended. Cooking the custard sous vide makes this easy to achieve because you can make as many servings as you like at the same time and feel confident that they ll turn out perfectly.
Add sugar and salt to the egg yolks. Step 2 in a medium sauce pan combine the wine and sugar. Rich custardy chocolate pot de crème is that snack cup only all grown up.
Preheat sous vide water to 158 degrees. Bring cream and milk to just a simmer in heavy medium saucepan over medium heat. We use joule to crank out lots of little jars at once perfect for serving at dinner parties or packing in your fancy adult lunchbox.
Directions step 1 set the anova sous vide precision cooker to 180 f 82 c. You could substitute a traditional water bath in the oven to bake these keto chocolate pots de créme but the sous vide method was approximately 5000x easier. Take your fingertip tight mason jars place in the water bath cook for an hour and chill for three.
Bring to a boil over medium high heat. 7 large egg yolks 20 oz heavy whipping cream 6 oz ghirardelli semi sweet chocolate chips 4 oz granulated sugar 4 grams salt mini chocolate chips optional heavy whipping cream granulated sugar and vanilla to make whipped cream optional chocolate sauce optional. Step 3 separate egg yolks and place into a large bowl or container.
Reduce the heat to. Add the chocolate chips. Remember those pudding snack cups you loved as a kid.