Hello deliciousness

This is what we made in our cooking class that Stefan did not get a large enough serving of.  I made it for our family and gave Stefan a large serving this time.

It’s a little high maintance but well worth it.

Chocolate Pot De Crème

3/4 cup granulated sugar

3 Tbsp corn starch

1/3 cup Dutch processed cocoa powder

1/8 tsp salt

2 cups milk

4 large egg yolks

1 cup whipping cream

4 ounce semisweet chocolate, finely chopped

1 1/2 tsp vanilla

1 ounce unsalted butter

Combine the sugar, corn starch, cocoa powder, salt and about 1/2 cup of the milk in a medium mixing bowl, whisking until mixture is smooth.  Whisk in the egg yolks, one at a time, until well incorporated.

In a medium sauce pan, heat the remaining milk and cream until they just come to the boil.  Slowly add the hot milk and cream to the egg mixture, whisking as you pour.  Slowly bring mixture to a simmer, stirring all the time.  Slowly simmer for about 1 minute until thickened.

Remove the pudding from the heat and add the semisweet chocolate, vanilla, and butter.  Stir in until the chocolate and butter have melted and are completely incorporated.  Portion the pudding into small ramekins and place into refrigerator to cool.  To serve, garnish with a small dollop of whipped cream and grated chocolate.