Chocolate Pots de Creme: recipe from Butt Blast

JohnInCarolina

Several folks asked for this recipe over the weekend, so here it is.  It is largely based on the recipe from the book "Sous Vide at Home" by Lisa Fetterman.  I definitely recommend the book - a lot of great recipes.  Unfortunately the recipes aren't posted online.  

This recipe makes enough for 10 4-oz mason jars.  

Ingredients:

3 cups heavy cream
8 ounces bittersweet chocolate (the higher quality the better), coarsely chopped
6 tablespoons sugar
2 teaspoons vanilla extract
pinch of kosher salt
8 large egg yolks
2 tablespoons coffee liquer or Bailey's Irish cream (optional)

Flaky sea salt for garnish
Whipped cream

Process:

Begin to heat a decent-sized container of water to 176F (80 C) using your Sous Vide.  

In a medium saucepan, bring the heavy cream to a simmer over medium heat.  Stir as it's heating so the cream doesn't burn.  Once it simmers, remove from the heat and whisk in the sugar, vanilla, salt, and chocolate.  Stir until smooth.  Use a spatula to scrape the bottom of the sauce pan, to lift any chocolate pieces that have settled in, and mix them back in.  Whisk in the egg yolks, one at a time, mixing well after each.  Finally, stir in the coffee liquer.  Transfer the mixture to a large liquid measuring cup for easy pouring, being sure to once again scrape any last bits of chocolate from the bottom of the pan.

Pour the mixture into the 10 mason jars.  Cap each container with a lid.  Tighten each lid to be "finger tight".  

Lower the jars into the sous vide bath, slowly.  Dropping them in quickly risks thermal shock and fracture.  Once the bath gets all the way up to temp (80C), cook the pots for 1 hour.  

When they're done, remove them from the bath with tongs.  Put them in the fridge and allow the custards to cool until they're fully set, at least 3 hours.  

To serve, unscrew the tops and add a pinch of the sea salt to the top, followed by a dollop of whipped cream. 

Enjoy!

JohnInCarolina

@northGacock - your wife asked about this one.  

theyolksonyou

Thanks John. These things are fanfreakingtastic!

bgebrent

Thank you John!  I loved that!

Killit_and_Grillit

I seriously can't believe I missed all this. 

JohnnyTarheel

Tried this Saturday and it was awesome... thanks for sharing John....

DoubleEgger

These were excellent. Thanks John! 

northGAcock

JohnInCarolina said:

@northGacock - your wife asked about this one.  

Thanks.....I will pass it along...I mean will be making it for her soon .

Jeremiah

Those things were outstanding john. 

JRWhitee

Thanks John, Kit was asking about the recipe as well. 

JohnInCarolina

Monday recovery bump

GATraveller

Those look pretty darn tasty. 
Bookmarked for future reference.  Thanks for sharing!

piney

Thanks John, I will make soon also will order cookbook.

JohnInCarolina

GATraveller said:

Those look pretty darn tasty. 
Bookmarked for future reference.  Thanks for sharing!

Yep!

Photo Egg

JohnInCarolina said:

GATraveller said:

Those look pretty darn tasty. 
Bookmarked for future reference.  Thanks for sharing!

Yep!

Looks fantastic.
With the lids on finger tight, will they float around in the water bath or do you have to balance the amount of water so they don't float around?
Thank you

tarheelmatt

I loved those things John.  Will be making the "NA" very soon!  

NPHuskerFL

https://youtu.be/5t_tgiWatvs

JohnInCarolina

Photo Egg said:

JohnInCarolina said:

GATraveller said:

Those look pretty darn tasty. 
Bookmarked for future reference.  Thanks for sharing!

Yep!

Looks fantastic.
With the lids on finger tight, will they float around in the water bath or do you have to balance the amount of water so they don't float around?
Thank you

Finger tight is what the recipe calls for, but I generally put the lids on fairly tight.  The jars are nearly filled to the top - maybe a quarter inch to go, so there is some trapped air but not much.  They do not float in the bath - they drop Ike rocks to the bottom.

YukonRon

Thank you for serving these to My Beautiful Wife. I now have Marching orders with the SV. In fact, Suzy is making me stop on our way back from NC to get those jars and lids.

JohnInCarolina

YukonRon said:

Thank you for serving these to My Beautiful Wife. I now have Marching orders with the SV. In fact, Suzy is making me stop on our way back from NC to get those jars and lids.

Better pick them up in NC!  They don't sell them in Kentucky, because nobody there can figure out how to screw on the lids.

nolaegghead

JohnInCarolina said:

YukonRon said:

Thank you for serving these to My Beautiful Wife. I now have Marching orders with the SV. In fact, Suzy is making me stop on our way back from NC to get those jars and lids.

Better pick them up in NC!  They don't sell them in Kentucky, because nobody there can figure out how to screw on the lids.

LOL!

Those were delicious.  I could get in trouble with a recipe like that insofar as I'd need to buy a bigger belt.

DoubleEgger

Everything I consumed from a mason jar was excellent 

JohnInCarolina

DoubleEgger said:

Everything I consumed from a mason jar was excellent 

Oh man - @piney had some kind of Apple pie moonshine that was incredible.

YukonRon

There was nothing that had a "meh" moment. The mason jar deserts, we're like everything else, just freakin' awesome.

caliking

Thanks for the recipe. This is on the list as it would win some major points from SWMBO. 

DoubleEgger

Bumpity bump bump 

Brisket_Fanatic

So Wal-Mart was out of 4oz mason jars, how much would cooking time change for 8oz jars?

JohnInCarolina

Brisket_Fanatic said:

So Wal-Mart was out of 4oz mason jars, how much would cooking time change for 8oz jars?

I've done those the same amount of time and they still come out great.  You could leave them in 30 min longer if you want to be sure.

thetrim

Just got this book. I look forward to trying a lot of things in there.   

Brisket_Fanatic

Thank you!

JohnInCarolina

thetrim said:

Just got this book. I look forward to trying a lot of things in there.   

I've tried a good number of them.  It's a good book.  Recipes aren't too complicated, but somehow mine never come out looking quite as good as hers