Every time I made macaroons, I had unused egg yolks. Fortunately, my macaroon loving client had a chocolate loving wife, so I made pot de crème au chocolat for her and macaroons for him.Tips:
This is a dense chocolate custard so powerful that you’ll want to divide it into tiny portions. I suggest 10 – 12 portions. Use shot glasses, pretty demitasse cups or funky five and dime egg cups as serving pieces. It can be made the day before a party and served chilled.
The secret to a smooth custard is 1. Using pans and bowls that evenly distribute and retain heat 2. Stirring constantly 3. Gently whisk the yolks in a heat-retaining bowl (pyrex or heavy stoneware) before you heat the rest of the ingredients.Ingredients:
In a heavy saucepan, melt chocolate (baking chips can be used) with heavy cream gradually add sugar or Splenda.
Heat evenly stirring CONSTANTLY until chocolate melts and mixture thickens. This may take a while. The mixture will eventually get hot enough to bubble and boil, that’s when it is just right. Remove from heat and pour 1/3 of the hot chocolate mixture into the egg yolks while stirring. Continue pouring gradually. The chocolate is so hot that it can cook those egg yolks on contact. We want the yolks to cook, but not before we use them to emulsify our pot de crème so it will set.
Add 1 teaspoon of EITHER vanilla, or almond, or mint extract. Vanilla will enhance the chocolate flavor without introducing an undertone. Almond will add a cherry flavor. Mint will make it chocolate mint.
Divide into 10 – 12 tiny cups on a cooking sheet or tray that can be slid into the refrigerator. Allow the mixture to cool on the counter before covering the tray of cups with waxed paper and chilling for at least 4 hours.