Inbetween all the spring festivities… also celebrating Chocolate Custard.
Mexican chocolate is unique since it tends to be infused
with cinnamon and nutty nuances.
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Mexican Chocolate Pots de Creme
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
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.
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