I couldn't quite work in the processed cereal, but I've covered most of the other bases -- fat (heavy cream, butter, the best kind of fats!), sugar (sugar sugar, caramelized sugar), no redeeming value (this is NOT runner approved, but it's cool, I ran 15 miles this weekend and don't have to run tomorrow at all so it's almost as if I'm not really a runner), and Oh Yes. Yes, you will be rolling around on the floor in bliss / agony when you are finished.
In fact, you may not have to wait until you're finished. While I often find myself taste-testing as I go, I generally don't go crazy. But this time. Oh this time. I won't go into too much detail, but I will just say that when some of the salted caramel whipped cream went splat on the counter I viewed it as an opportunity, not a tragedy.
By the way, yes you read that right. SALTED CARAMEL WHIPPED CREAM. Swoon!
Although I should, of course, be taking advantage of strawberries, raspberries, delicious light summer fruity things, I have no guilt. This is not a recipe that should be relegated to cooler months. This. This is perfect. It's not heavy at all, it's light and airy, and perfect for the summer cookout that I'm going to be late for if I don't get moving.
Chocolate Pots de Creme with Salted Caramel Whipped Cream
Ingredients:
Pots de Creme
10 oz good quality semisweet chocolate
5 large egg yolks
4 T sugar
1/4 t coarse salt
1 1/2 c heavy cream
3 1/2 T melted butter
3/4 c milk
1 t vanilla
1/2 t instant espresso powder mixed with 1 T water
Salted Caramel Whipped Cream
1/2 c sugar
3T butter
1 1/4c heavy cream (separated)
1 t vanilla
A pinch of coarse salt
First, coarsely chop your chocolate and put in a heat proof bowl. You're going to need a strainer for your custard, so go ahead and get that ready.
Whisk together your yolks, sugar and salt in a medium saucepan. Then add in the heavy cream, butter and milk, whisking to combine.
Cook over medium-low. You've gotta be really careful with custard that you don't overcook it or let it simmer, so stir it constantly and keep a close eye on the temperature. As soon as it reaches 175-180 degrees take it off the heat. That took me about 10 minutes.
Pour your custard through the strainer over the chocolate and let it sit for about 5 minutes to give the chocolate time to get deliciously melty.
Whisk! And add the vanilla and espresso / water mixture. Whisk more!
Divide into 8 ramekins or 6-half pint jars. I put 5 1/2 oz in each jar and it worked out perfectly. Tap gently against the counter to remove any air bubbles, and use a damp paper towel to clean up any chocolate that got on your jars.
Cool to room temperature and then cover and refrigerate for at least 4 hours.
In the meantime, make the caramel! This is always scary. But I believe in you. You've got this.
Put the sugar in a small saucepan over high heat. Stir. Stir. Stir. And don't stop stirring. Ever. Also, don't ever use a whisk for this. It gets messy and sad. And NEVER use plastic because caramel will melt that SO fast. Wooden spoons are best!
As soon as all the sugar has melted toss in the butter. Keep stirring! Stir stir stir! But watch out because it's going to bubble like some kind of toil and trouble.
You thought that was bubbly? Once the butter melts, add in the cream. Stand back! But keep stirring!
Once that's all added and stirred, take it off the heat, add the vanilla, and let it cool to room temperature. Then add the pinch of salt, stick it in a little jar and pop it in the fridge for a bit.
In the meantime, shred some chocolate flakes! Use a vegetable peeler! Why else would I own a vegetable peeler??
When you're getting close to go - time whip your cream until it's pretty stiff. Not butter, but a bit stiffer than you would ordinarily go for as a topping.
Toss in the caramel. Whip! Then top your pots de creme with your whipped cream (I use a pastry bag to keep things neat). And sprinkle with chocolate shavings. And enjoy!
