Components
Ingredient Checklist
3 ounces bittersweet chocolate (70% cocoa), broken up
1 tablespoon saltless butter, cut up
1 3/4 cups heavy cream
3 egg yolks
1/4 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon vanilla
Sweetened Whipped Cream (listed below).
Chocolate curls, ground cinnamon and/or unsweetened cocoa powder (optional).
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AD.
DirectionsInstructions Checklist.
Step 1.
Set six 4-ounce ramekins on a rimmed baking sheet or platter. Place chocolate and butter in a 4-cup measuring cup or bowl (ideally one with a spout). Set a fine-mesh sieve over top.
Step 2.
In a little pan, blend together cream, yolks, sugar and salt. Cook over medium-high, whisking constantly, till cream thickens and bubbles, 6 to 7 minutes.
Step 3.
Put hot cream through the screen, onto the chocolate and butter. Let stand 5 minutes.
Step 4.
Put mix into ramekins. Let cool on a cake rack till room temperature, about 20 minutes. Cover and cool till entirely chilled. (Two hours will do, but overnight deepens the flavors.) Top with Sweetened Whipped Cream and, if wanted, chocolate curls, cinnamon and/or cocoa powder.
Sweetened Whipped Cream.
Step 1.
In a medium bowl, integrate 1/2 cup whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla. Beat with a mixer on medium-high until soft peaks form, 2 to 2 1/2 minutes.
Tips.
Nutrition Facts (per serving): 467 cal, 42 g fat, 199 mg chol, 22 g carbo, 75 mg sodium, 2 g fiber, 20 g sugar, 5 g pro.
