Ingredients:
2 cups whipping cream
1/2 cup whole milk
6 ounces semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar
For the Shaken Cream:
1 1/2 cups whipping cream
1 teaspoon cardamom powder
2 tablespoons honey
Garnish:
Seeds from pomegranate
Photo credit: Meredith Mashburn
Technique:
Preheat oven to 350°F. Combine cream and milk in a heavy medium saucepan and simmer over medium heat. Reduce heat to low. Add chocolate and whisk until melted and combined. Whisk yolks and sugar in a large bowl, then slowly whisk in hot chocolate mixture. Allow time to cool.
Divide mixture between six small soufflé cups. Cover each with foil. Place cups in a large baking pan and add enough hot water to cover halfway up sides of cups. Bake until custards are set but slightly wobbly – approximately 1 hour. Remove cups and chill until cold – approximately 1 hour.
Just before serving, combine whipping cream, cardamom, and honey into a Mason jar – shake vigorously until thick, then spoon a dollop on each pot de crème. Garnish with pomegranate seeds and enjoy!
This post was written by Case Dighero, Edible Culture.