Sous Vide Chocolate Pot de Creme
Desserts are a must during every party. In this recipe I present to you an easy to prepare and incredibly good dessert, which will make children happy and brighten up the evening for grown-ups. To complete a meal with the sweetness of a traditional revisited recipe.
- 200ml Mason Jars (Glass Containers) with Lids
- Sous Vide Cooker
- Sous Vide Container
- Kitchen Thermometer
- 7 Ounces (200 grams) Dark Chocolate
- 3.5 Ounces (100 grams) Sugar
- 1 Cinnamon Stick
- 1 tbsp Salt
- 3.5 Ounces (100 grams) Egg Yolk
- 14 Ounces (400 grams) Fresh Cream
- Set the sous vide cooker at 72°C – 161°F and set it in the sous vide container to heat the water.
- Pour the fresh cream into a pot and heat it to 70°C/158°F on Medium heat.
- Finely chop the chocolate and pour them into the pot with the fresh cream.
- As the mixture starts to thicken, add the sugar.
- Turn off the heat to the pot. Mix the chocolate and fresh cream well.
- When blended well, add the egg yolks and whisk.
- The mixture will not rise, but it will capture air that will leave your dessert fluffier and less thick once cooked. Add the teaspoon of salt now and mix again.
- Let the mixture settle for 10 minutes, allowing the excess air to leave as bubbles that rise to the top and disappear.
- Pour the mixture into the mason jars (glass containers) and loosely seal the lids.
- Lower the jars into the sous vide container and cook for 60 minutes.
- After the cooking is done, take the jars out and let it cool down for 15 minutes.
- Then chill in the fridge and serve cold when ready.
- When serving, garnish and decorate with whipped cream.
If you desire a creamier consistency, just lower the temperature by 2°C / 4°F. For a firmer consistency, increase the temperature by 2°C / 4°F.