Behind the Recipes

Chocolate Pots de Crème with Salted Caramel and Black Pepper Whipped Cream by Chef Gale Gand

PREPARATION:

For the Chocolate Pots de Crème:
1. Place the chopped chocolate in a bowl.
2. Combine the cream and salt in a saucepan and bring to a boil over medium-high heat.
3. As soon as it boils, remove from the heat and pour over the chocolate, mixing until melted. Put the saucepan back on the stove.
4. Whisk the yolks and sugar together in a medium bowl. A little at a time, add all the hot chocolate mixture to the egg mixture, mixing after each addition.
5. Pour back into the saucepan and heat it over medium heat until slightly thickened. The mixture should be thick enough to smoothly coat the back of a wooden spoon. Run your finger down the back of the spoon; when the edges do not blur, the mixture is ready.
6. Pour the mixture into ramekins, mugs or dessert cups. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
7. Refrigerate at least 4 hours or until ready to serve.

For the Fleur de Sel Caramel:
1. Place the sugar in a high walled medium saucepan.
2. Spoon the water around the wall of the pan. Let the water seep into the sugar to soak it.
3. Make a cross through the middle of the sugar with a clean finger to help the water seep in if needed.
4. Turn the heat on high and boil the sugar and water till it's caramel colored.
5. Turn the heat off and immediately with a wooden spoon slowly stir in the cream. Careful, it will bubble up.
6. Let cool then stir in the fleur de sel.

For the Black Pepper Whipped Cream:
1. Whip cream and sugar together until stiff. Add fresh ground pepper and whip a few more times.
2. Keep chilled until ready to use.

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