Chocolate Pots de crème with Sweet and Salted Peanuts
Category: Desserts and others
- 125 ml of milk
- 125 ml of cream
- 1 tablespoon of sugar
- 3 egg yolks
- 1 sheet of rehydrated gelatin
- 175 g of top quality 40% milk chocolate
- 1 egg white
- 1 cup of peanuts
- 3 tablespoons of sugar
- 1 teaspoon of fleur de sel
In a saucepan, bring to a boil the milk, cream and sugar. In a round-bottomed mixing bowl, lightly beat the egg yolks while gradually pouring the hot liquid over the eggs. Return the mixture to the saucepan and cook at medium heat, mix constantly until the cream coats the back of a spoon. Remove from the heat, add the gelatin and mix.
Place the chocolate pellets in a tall container and pass the heated mixture through a chinois (conical strainer) over the chocolate to melt it. Let it stand. Emulsify the cream with a mixer making sure the blade is completely immersed into the chocolate mixture to avoid creating bubbles. Pour the cream into individual glasses and refrigerate.
Whip the egg white until fluffy. Add the peanuts and mix until well coated. Sprinkle with the sugar and salt, then place on a silicone lined cookie sheet and bake for 8 minutes at 350 F.
Garnish the chocolate cream with the peanuts when serving.