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Dark Chocolate Pot de Crème

2 sheets of gelatin (see note)

8 ounces dark chocolate

1 quart heavy cream

2 ounces sugar

4 ounces egg yolks

Marshmallows

7 sheets of gelatin (see note)

4 egg whites

19 ounces sugar

2 ounces corn syrup

Splash of water

Graham cracker streusel

4 ounces cold butter, cubed

4 ounces sugar

8 ounces all-purpose flour

1 sleeve graham crackers, crushed

For the pot de crème: Place the gelatin in a shallow bowl of cold water. Set aside.

Chop the chocolate and place in a bowl, set aside.

Heat the cream over medium heat in a saucepan, stirring occasionally until scalding. Mix the sugar and egg yolks together and slowly mix into the warm cream. Stir constantly with a spatula until the mixture is thick enough to coat the back of a spoon.

Drain water from the gelatin and add gelatin to the cream mixture. Immediately, pour over the chopped chocolate and stir until well combined and smooth. Pour into eight serving dishes and let set for at least 4 hours or overnight.

For the marshmallows: Place the gelatin in a bowl of cold water. Let stand.

In a small saucepan combine the sugar, a splash of water and the corn syrup. Place over medium heat and cook until the temperature reaches 257 degrees on a candy thermometer.

Start mixing the egg whites in a stand mixer on low speed. While it is running, pour the sugar syrup down the side of the bowl into the egg white mixture. When the temperature of the egg white and sugar mixture drops to 212 degrees, add the strained gelatin. Continue to whip on medium speed for about 20 minutes.

While it is whipping, take a 9-by-9 pan and coat in an equal mixture of cornstarch and powdered sugar. When the mixture is ready, pour into the pan and spread, sprinkle more of the cornstarch and powdered sugar mixture over the top. Let sit for at least 4-6 hours; overnight is best.

For the cracker streusel: Mix all the ingredients in a mixer with a paddle on low speed until mixture resembles fine crumbs. Spread onto a lined baking sheet. Bake at 350 degrees until golden brown.

To serve: Cut marshmallows into cubes and toss onto pot de crème. Garnish with graham cracker streusel.

Serves eight.

Cook’s notes: Look for gelatin sheets at bakery supply stores or online shops. Let it bloom in cold water and strain it before use.

Chef Kathy Plucinski, Sam & Harry’s, Schaumburg

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