Cheers to Chocolate Custard

Inbetween all the spring festivities… also celebrating Chocolate Custard.
Ideally Mexican chocolate amid Cinco de Mayo revels.
Mexican chocolate is unique since it tends to be infused
with cinnamon and nutty nuances.
The Menu Shoppe has it covered…
Great tips for great menus.
Great Specials artfully displayed on our LED Board
Mexican Chocolate Pots de Creme
6 ounces Mexican chocolate–
preferably Ibarra, finely chopped
6 ounces bittersweet chocolate, finely chopped + shavings for trim
1 1/2 cups whole milk
1/2 cup heavy cream
6 large egg yolks
Unsweetened whipped cream, for serving
In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat. In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.
No-Bake Chocolate Custard
3 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for serving
1/4 cup milk
3 tablespoons sugar
1 large egg yolk
2 tablespoons unsalted butter, softened
1/2 cup heavy cream
Pinch of ground cinnamon
Pinch of salt to taste
In a small saucepan, combine the milk and 2 tablespoons of the sugar and heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes. Off the heat, add the chopped chocolate and salt and whisk until smooth. Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes. Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped. Dollop the cream on the custards, sprinkle the chocolate shavings on the cream and serve.
If it’s on the menu…the Menu Shoppe has it covered.
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