Restaurant
Iced Vidal Chocolate Pots de Crème
Ingredient List:
Chocolate Pots de Crème:
1 cup heavy cream
1 cup whole milk
5 large egg yolks
6 oz dark chocolate, 60–62%, finely chopped
¼ cup Glenora Iced Vidal Blanc, reduced 2:1
¼ tsp kosher salt
¼ tsp espresso powder (optional)
¼ tsp vanilla extract (optional)
Iced Vidal Blanc Reduction:
½ cup (120 ml) Glenora Iced Vidal Blanc
Mascarpone Whipped Cream:
1 cup (240 ml) heavy cream, cold
¼ cup (60 g) mascarpone cheese
2 Tbsp powdered sugar
½ tsp vanilla extract
Pinch of salt
Directions:
Make the wine reduction: gently simmer the Iced Vidal Blanc until reduced by half. Remove from heat, set aside, and allow to cool completely.
In a saucepan, heat the cream and milk over medium heat until steaming with small bubbles around the edges. Do not boil.
Whisk the egg yolks in a bowl. Slowly whisk in about half of the hot cream mixture, then pour the egg mixture back into the saucepan.
Cook over medium-low heat, stirring constantly, for 2–3 minutes until the custard slightly thickens and coats the back of a spoon. Remove from heat.
Add the chopped chocolate, salt, espresso powder, and vanilla. Let sit for 1 minute, then whisk until completely smooth.
Whisk in cooled Iced Vidal Blanc reduction until fully incorporated.
Strain the custard through a fine-mesh strainer. Divide evenly into 4 ramekins.
Refrigerate for at least 4 hours, or overnight.
For the mascarpone whipped cream, whisk the mascarpone, powdered sugar, vanilla, and salt until smooth. Slowly add the cold cream and whip to medium peaks.
Top each chilled pot de crème with a small dollop of mascarpone whipped cream and serve cold.
Notes: Do not boil the dairy, or the custard may curdle. Always add the wine after the chocolate has melted. Texture will fully set once completely chilled.
Store covered in the refrigerator for up to 2 days.