Chocolate Pots de Creme with Highlanders
Chef Van Atkins, The Westin St. Francis, San Francisco, California
2 cups milk
3 1/2 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate
5 large egg yolks
1/2 cup and 2 tbls. sugar
Preparation Instructions
Preheat the oven to 400°F.
In a heavy saucepan combine milk, bittersweet chocolate and unsweetened chocolate. Heat slowly until chocolate is completely melted. In a large bowl, whisk together the yolks and sugar until well blended. Add chocolate mixture to yolk mixture and strain through a fine sieve. Divide into six 1/2 espresso (demitasse) cups. Cover each cup with foil. Place cups in a pan. Pour hot water into the pan, the water should be about one inch deep around the cups, bake at 400°F for 25 minutes. Keep covered for 4 hours at room temperature and chill overnight. Top with whipped cream and serve with Walkers Highlanders.