posted by CADeb 02-14-103 2:04 PM
Chocolate Frango Mint Pot de Creme
Source: Elizabeth Brown, Executive Chef Marshall Fields
1 cup whole milk
6 oz. Frango chocolates, chopped
1-1/2 cups of heavy cream (plus extra for topping)
6 egg yolks
1/3 cup granulated sugar
Preheat the oven to 350 degrees.
In a saucepan, bring the milk to a simmer. Stir in the chopped chocolate. Remove from heat and stir in the heavy cream. Blend well and cool slightly.
In a medium bowl, whisk together the egg yolks and sugar until well combined but not foamy. Slowly pour the chocolate mixture into the egg yolk mixture, stirring constantly. Strain through a fine mesh strainer and let rest at room temperature.
Divide the mixture among six 3/4-cup ramekins or soufflé dishes. Set the ramekins in a baking dish and add hot water to the baking dish to reach halfway up the sides of the ramekins. Cover with foil and bake in the center of the oven until just set at the edges but still trembling in the center, about one hour. (Ovens do differ!) Remove from the oven and cool to room temperature before refrigerating for up to two days. Serve chilled, topped with a dollop of whipped cream and Frango chocolate shavings.