From Denise Mortimer Wogatzke: “Annnddddd the winner issssssss ME, well kinda! Won the bake-off forPresentation for my Chocolate Pots De Creme with a Raspberry KahluaWhip and Anne won it for Taste with her Blueberry Cream Pie. Only twovotes shy of winning both but hey…Anne’s was killer! Fun day…I’mBEAT!”
- 4 ounces good quality bittersweet chocolate, chopped
- 2 cups heavy cream, divided
- 1/4 cup sugar, plus 1 teaspoon
- 2 large egg yolks
- 1/4 cup cherry jam or preserves
Put the chocolate into a heat-proof bowl. Heat 1 1/2 cups ofthe cream and 1/4 cup sugar in a medium saucepan over low heat. Whiskjust until and sugar is dissolved. Pour the hot cream over thechocolate and whisk until the chocolate is melted and smooth. Put theyolks in a small bowl; while whisking, add a small amount of the warmchocolate mixture to temper the yolks. Whisk the yolk mixture into thechocolate until well combined. Transfer the mixture to a liquidmeasuring cup for easy pouring.
Put 4 (6-ounce) ramekins into a high-sided baking dish.Evenly fill the ramekins with the chocolate mixture. Carefully fill thepan with the hot water until it reaches halfway up the sides of theramekins and transfer the pan to the oven. Bake until custards are setbut still jiggle slightly in the center, about 30 minutes. Remove thepan from the oven and carefully transfer the custards to a rack andcool to room temperature. Refrigerate the custards at least 2 hours andpreferably overnight.
When ready to serve, whisk the cherry jam in a small bowluntil loosened and thin. In another bowl with a clean whisk, whip theremaining 1/2 cup cream and 1 teaspoon sugar until firm peaks form;gently fold the whipped cream into the cherry jam until just combinedand streaky. Serve the pots de creme chilled, topped with a dollop ofcherry whipped cream.
Recipe from the Food Network (Looks like Denise added Kahlua to this!)