6 ounces bittersweet or semisweet chocolate, chopped (about 1 cup)
1 large egg
3/4 cup whipping cream
Add chocolate to the beaker of your food process and whirl until finely chopped. Place in a bowl.
Place the egg in the food processor
Microwave whipping cream in a 2 cup Pyrex measuring until cream boils, about 1 1/2 to 2 minutes.
With processor running on high speed, add boiling cream to egg. It is important to check temperature of mixture with an instant-read thermometer; if below 160 [degrees], pour mixture back into glass measure and reheat in microwave oven at full power just until it reaches 160 [degrees], stirring and checking at 15-second intervals.
Combine hot cream mixture and chopped chocolate in the food processor and blend until smooth, about 1 minute.
Pour the chocolate mixture into 4 or 5 pots de creme cups or 4 oz ramekins. Chill until at least 45 minutes before serving. You can also chill the dessert overnight. Remove the pots de creme from the refrigerator at least 30 minutes before serving.
Posted: 9/17/2009 10:22:21 AM