Chocolate Pots de Crème

Chocolate (cacao) was cultivated in Mexico, Central and South America and dates back to around 1100BC. It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe in the 16th century and before that no one in Europe had ever heard of chocolate. The first chocolate house opened in London in 1657. Chocolate in its solid form was invented in 1847 by Joseph Fry & Son. Today, the chocolate industry is a steadily growing, $50 billion dollar-a-year worldwide business centered around the sale and consumption of chocolate.  In the US alone, it is projected that chocolate sales forecast is estimated to reach $18 Billion by 2011.  Dark chocolate has some health benefits when eaten in moderation over white or milk chocolates mainly because the raw cocoa is processed the least to produce dark chocolate.  However, before you indulge remember this,  dark chocolate is still a source of calories, fat and sugar so consume in moderation.

Serves 6
recipe adapted from Relaxed Cooking with Curtis Stone
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1 2/3 cups heavy whipping cream
1 1/4 cups whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
8 ounces bittersweet chocolate (70% cacao), coarsely chopped
6 large egg yolks

Preheat oven to 250 degrees F.

In a medium saucepan, combine cream, milk, sugar, and vanilla. Whisk to blend and bring to a boil over medium heat. Add chopped chocolate and whisk until all chocolate has melted. Remove from heat.

In a large bowl, lightly beat egg yolks. Then, in a slow, steady stream, add chocolate-cream mixture, whisking until smooth. Divide mixture among 6 ramekins or small custard bowls (about 6 ounces each), and place them in a large high-sided baking dish or baking pan. Make a bain-marie, or water bath, by pouring cold water into baking dish so it comes halfway up sides of ramekins or custard bowls.

Cover tightly with foil and bake on center rack 50 minutes to 1 hour, or until custards jiggle slightly in center when gently shaken (custards will thicken as they chill). Let cool to room temperature and then refrigerate until cold. Serve cool.

The Culinary Chase’s Note: An elegant, no-fuss dessert!  I love dark chocolate over milk chocolate and prefer dark chocolate to contain 70% cacao.  Anything higher than 70% tends to be too bitter for my liking.

By The Glass Tasting Note: Chocolate desserts such as this are so seductively delicious that the romanticism of food and wine pairings sometimes overwhelms deductive reasoning. Chocolate just isn’t that wine friendly. While the occasional Port and chocolate pairing is a good marriage, where the chocolate and beverage alcohol relationship gets really steamy is when matched with beer. Beer styles such as Porter, Stout and Barley Wine (not a wine but a sweet, high alcohol beer style) have a natural affinity to chocolate. In fact, these beers are made using a high percentage of chocolate malt; that is malt that has been dried at high temperatures which provides the malt a roasted coffee and chocolate character. For this dessert a sweet and creamy Oatmeal Stout would make a sensuous pairing.