Chocolate Pot de Creme: this is the lowly chocolate pudding’s, uptown cousin. A melt in your mouth, flavour and texture winner. We avoid the problems that crop up when cooking these in the traditional manner – which is over cooking. Over cooked pot de creme will have a grainy texture, that completely ruins the desert; but using a sous vide water oven prevents this common mistake. The second thing to watch out for are air bubbles. You need to whisk, but don’t be overly vigorous; and make sure that you allow for the resting time to dissipate any trapped air.
Hang on to your hat!
2 1/2 cups (625 mL) whipping 35% cream
5 ounces (140g) bittersweet or semisweet chocolate
8 large egg yolks
1/3 cup (75 mL) sugar
Chop the chocolate into smallish pieces so it will melt quickly. Bring cream up to 160ºF over medium heat. Remove from heat and add chocolate, whisking until melted and smooth.
Whisk together yolks and sugar. Carefully whisk the hot cream / chocolate mixture into the eggs. Strain to remove any lumps. Allow to rest at room temp 20 minutes, so that any bubbles in the mixture can rise to the top.
Heat sous vide water bath to 175ºF / 80ºC.
Skim away any remaining bubbles.
Divide mixture among 6 -12 sealable jars (Weck or Mason work great).
Place jars into the sous vide bath and cook for one hour.?Remove the jars and place in an ice bath to chill.