Sous Vide Mexican Chocolate Pots du Creme
- Small Bowl
- Ramekins/Small Pots/Custard Cups
- Sous Vide Immersion Circulator
- Cooking Container
- 1 cup heavy whipping cream
- 1/3 cup whole milk
- 1 whole tablet Ibarra Mexican Chocolate chopped
- 1 tbsp sugar
- 3 egg yolks
- 2 tsp cocoa powder
- 1/4 tsp vanilla extract
- 1/8 tsp sea salt
- Elevate the bottom perforated grill of the SousVide Supreme on a non-rusting baking rack or baking platform.
- To properly fill the water bath to the correct level:
- Fill the pots (ramekins or custard cups you will use) with water
- Set the pots on the perforated grill of the water bath
- Add enough water to the bath to bring the water level halfway up the sides of the ramekins
- Remove the pots, empty, and dry well. Set aside.
- Preheat the SousVide Supreme water oven to 180°F.
- In a saucepan on a traditional stovetop, scald the heavy whipping cream and milk. Shut off the heat and pour the milk and cream over the chocolate and sugar. Let sit for 5 minutes.
- Meanwhile, in a small bowl, whisk together the egg yolks, cocoa powder, vanilla and sea salt. Set aside.
- After 5 minutes, stir the chocolate and cream together until well mixed.
- Whisk in the egg mixture.
- Fill the pots with the crème base and put them carefully onto the baking rack in the water oven. Cover the pots with a sheet of aluminum foil or plastic wrap (cling film) to keep drops of condensation out.
- Cook in the cooking container for 30 minutes, or until the centers are almost set but still a bit wobbly.
- Remove the pots, from the cooking container, and let them cool for about 20 minutes at room temperature; then chill them, in the refrigerator for at least 2 hours prior to serving.
- Garnish with the shaved Mexican chocolate and a dollop of freshly whipped cream.