Sous Vide Salted Chocolate Pot de Creme with Espresso and Bourbon
These make-ahead desserts are the ultimate dessert for a chocoholic but only require 15 minutes of active prep time. They are densely creamy and thick with an incredible mouth feel. A little flakey salt complements the chocolate richness and a bit of bourbon and espresso powder enhance the deep chocolate flavor.
4 cups of heavy cream
1 9.7-ounce bar of Scharffen bittersweet chocolate
3 t espresso powder, divided
6 T sugar plus 1 t sugar, divided
2 pinches kosher salt
2 - 3 t bourbon
8 egg yolks
1/2 cup creme fraische
8 fresh raspberries or 8 chocolate covered espresso beans
Maldon sea salt for garnish
Heat the cream in a pan over medium-high heat until the cream around the edges of the pan just starts to bubble. Do not let the cream come to a full boil. Remove from heat.
While the cream is heating, coarsely chop the chocolate. While the cream is hot, whisk in the chopped chocolate, 2 1/2 t espresso powder, 6 T sugar, kosher salt and bourbon. Whisk until smooth.
Whisk in egg yolks one or two at a time, whisking completely after each addition. Pour the mixture into a large measuring cup suitable for pouring.
Pour 6 ounces of the cream and chocolate mixture into 8 8-ounce mason jars, leaving about 3/4" of air space in each jar. Do not fill to the top.
Screw the lids on using your fingers only until the lids are finger tight. Do not overly tighten as air needs to escape from the jars during the cooking process.
Fill a large pot or a 12-quart Rubbermaid plastic storage container with room temperature water and secure your sous vide circulator onto the vessel. Place the jars in the pot or container. Turn the sous vide circulator on and set it to 176 degrees Fahrenheit. When the water reaches 176 degrees set the timer for one hour.
While the jars are cooking, whisk together 1/2 cup of creme fraiche, with 1 t sugar and 1/2 t espresso powder. Whisk until thoroughly combined, cover and store in the fridge.
When the timer goes off, turn off the circulator and remove the mason jars from the circulator with a pair of tongs. Set the jars on a dry kitchen towel and allow to cool for a few minutes and then store in the fridge for at least two hours and up to several days.
When ready to serve, remove the lids, add a generous spoonful of the creme fraiche mixture to the top of each jar, sprinkle with Maldon sea salt and garnish with a raspberry or chocolate covered espresso bean.
Serve and be prepared for a standing ovation!
Recipe by Something New For Dinner at https://somethingnewfordinner.com/recipe/chocolate-pot-de-creme/