Dark Chocolate Pots de Creme with Port Wine Sauce
Back to Recipes & MoreInstructions
1. In a small pot, combine the tawny port, the Redpath® Granulated Sugar, cinnamon stick, and salt. Stir and place onto medium-low heat. Bring to a simmer and reduce to the consistency of maple syrup; about 15 to 20 minutes. Stir in the vanilla extract and allow to cool.
1. In a medium heavy-bottomed pot, combine the milk, heavy cream, 2 tablespoons (27 grams) of Redpath® Dark Brown Sugar, cinnamon stick and salt. Stir to combine and set over medium heat until mixture comes to a boil. Remove from heat immediately and cover pot with plastic wrap or lid. Allow to infuse; 5 minutes.
2. Place the finely-chopped chocolate into a large heatproof bowl. Place bowl over a pot of barely simmering water; bowl should not come in contact with the water. Stir every so often.
3. Meanwhile, in a medium bowl, whisk together the yolks with the remaining Redpath® Dark Brown Sugar and ground cinnamon until thoroughly-combined
4. With a ladle, temper the yolks by adding a small amount of the hot infused milk into the yolks, while constantly whisking. Continue to whisk and slowly pour the hot milk into the yolks until all of the liquid is incorporated
5. Rinse the pot out with cold water; do not dry. Strain mixture back into the pot. Discard cinnamon stick.
6. Place pot on medium-low heat. With a heatproof rubber spatula, cook the mixture, stirring constantly until thickened and mixture coats the back of a spoon. It will be ready when a path drawn on the back of a spoon leaves an empty trail.
7. Immediately strain the hot mixture over the finely-chopped dark chocolate. If the chocolate is not fully melted, the hot mixture should melt the remainder. Let sit for a minute. Add in the vanilla extract. With the rubber spatula, gently stir the crème anglaise into the chocolate. Divide evenly into the chosen vessels. Place into the fridge to chill and set; at least 4 hours or overnight.
8. Remove from fridge about 20 minutes before serving. Place optional garnishes onto the chocolate pots de creme. Serve the Port Wine Sauce on the side, allowing guests to spoon as little or as much sauce onto their own dessert.
*The Dark Chocolate Pots de Creme can be made a day or two in advance. Be sure to cover with plastic wrap after 2 hours in the fridge.
*A Moscatel Sherry, semi-sweet Marsala, a sweet Madeira or a sweet red wine blend are all good substitutions for tawny port.
*To easily transfer the chocolate pots de creme into the chosen vessels, transfer mixture into a container with a lip or spout; for example, a measuring cup.
