Dark Chocolate Salted Caramel Pots de Creme

• Refrigerated

  • 5 Egg yolk

• Baking & Spices

  • 1 Callebaut crispearls - dark chocolate
  • 1 Cocoa powder
  • 1/2 cup Dark chocolate, good quality
  • 1/2 tsp Salt, Coarse
  • 10 tbsp Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 3 1/4 cup Heavy cream

• Liquids

  • 2 tbsp Water

• Other

  • , to garnish, if desired

Found on thekitchenmccabe.com

Description

Ingredients

• 1 C. Heavy Cream
• ½ C. Good quality Dark Chocolate(I like Ghirardellis, 60% chocolate chips)
• 2 T. Sugar
• 2 Egg Yolks
• ½ t. Vanilla
• ½ C. Sugar
• 2 T. Water
• 1¼ C. Heavy Cream
• ½ t. Coarse Salt
• 3 Egg Yolks
• 1 C. Heavy Cream, whipped to stiff peaks
• Cocoa Powder, for dusting
• Callebaut Crispearls - Dark Chocolate
• , to garnish, if desired

Directions

• FOR THE CHOCOLATE LAYER:
• Heat the 1 C. heavy cream, chocolate, and 2 T. sugar in a saucepan over medium/high heat, whisking until the chocolate is completely melted.
• In a small bowl, beat the 2 egg yolks lightly with the whisk. Pour about ¼ C. of the chocolate mixture in a slow, steady stream, into the egg yolks while whisking constantly to temper.
• Add the egg yolk mixture into the chocolate mixture and combine.
• Heat the saucepan over medium heat, whisking constantly, until the mixture just thickens and bubbles. Do not cook to long or eggs will curdle.
• Remove from heat, whisk in the vanilla, and divide the chocolate pudding between 6 small glasses or ramekins. Tap the ramekins on the counter to settle the pudding and help the top even out.
• Refrigerate ramekins while you make the caramel pudding.
• FOR THE CARAMEL LAYER:
• Place the ½ C. Sugar and 2 T. water in a saucepan. Bring to a boil, stirring to dissolve sugar. Brush the sides of the pan down with a wet pastry brush to prevent sugar crystals from forming.
• The sugar will begin to caramelize after a few minutes. Do not stir, but swirl to help evenly caramelize.
• Heat the 1¼ C. cream in the microwave until hot.
• As soon as the caramel is golden brown, pour about half of the heavy cream in. The mixture will bubble quite furiously. When he bubbling starts to die down, add in the rest of the cream and salt, and whisk until the mixture is smooth.
• Remove from heat.
• In a small bowl, lightly beat the 3 egg yolks with the whisk. In a slow, steady stream, pour in about ½ C. of the caramel cream, whisking constantly.
• Whisk the tempered egg mixture back in the the saucepan with the caramel cream and bring back to a boil slowly, whisking constantly.
• As soon as the mixture begins to bubble and thicken, remove from heat.
• Divide between the 6 dishes and tap to settle the pudding.
• Refrigerate for a few hours, or until cold and set.
• Top each pudding with a dollop of whipped cream, a dusting of cocoa powder, and a few chocolate pearls.