Emprimir
Correo Electrónico
 |
Ingredientes
- 10 ounces bittersweet chocolate, finely chopped
- 5 egg yolks
- 5 tablespoons granulated sugar
- ¼ teaspoon salt
- 1½ cups heavy cream
- ¾ cup half-and-half
- 1 tablespoon water
- ½ teaspoon instant espresso powder
- 1 tablespoons vanilla extract
View Full Recipe at Brown Eyed Baker
,%208%20to%2012%20minutes.%20(Keep%20the%20heat%20low%20enough%20so%20that%20the%20mixture%20does%20not%20simmer%20at%20all.)%3C/p%3E%3Cp%3E3.%20Immediately%20pour%20the%20custard%20through%20the%20fine-mesh%20sieve%20over%20the%20chocolate.%20Let%20stand%20for%205%20minutes,%20then%20gently%20whisk%20until%20smooth.%3C/p%3E%3Cp%3E4.%20In%20a%20small%20bowl,%20stir%20together%20the%20water%20and%20instant%20espresso%20powder%20until%20dissolved.%20Add%20the%20espresso%20mixture%20and%20the%20vanilla%20extract%20to%20the%20chocolate%20mixture%20and%20whisk%20to%20combine.%3C/p%3E%3Cp%3E5.%20Divide%20the%20mixture%20evenly%20between%20eight%205-ounce%20ramekins.%20Gently%20tap%20the%20ramekins%20against%20the%20counter%20to%20remove%20any%20air%20bubbles.%3C/p%3E%3Cp%3E6.%20Allow%20the%20pots%20de%20creme%20to%20cool%20completely,%20then%20cover%20with%20plastic%20wrap%20and%20refrigerate%20for%20at%20least%204%20hours%20or%20up%20to%203%20days.%20Let%20them%20sit%20at%20room%20temperature%20for%2030%20minutes%20before%20serving.%20Top%20with%20whipped%20cream%20and%20chocolate%20shavings,%20if%20desired.%3C/p%3E){kind=link}