Master chocolatier Jacques Torres sells a wicked hot chocolate at his New York City and Brooklyn chocolate shops. He adds a pinch of cayenne pepper to perk up the drink’s flavor, which inspired these hot little desserts.
SERVES 6
INGREDIENTS
- 1 cup heavy cream
- 1 cup half-and-half
- 1/4 teaspoon cayenne pepper
- 1/2 cup sugar
- 3 ounces bittersweet chocolate, finely chopped
- 4 large egg yolks
- 2 cups water
INSTRUCTIONS
- In a small saucepan, heat the cream, half-and-half, cayenne, and sugar over medium-high heat, stirring to dissolve the sugar. Remove from the heat and add the chocolate, whisking to melt it.
- In a large bowl, whisk the egg yolks. Slowly pour in the cream mixture, whisking until smooth.
- Strain the mixture into a large measuring cup and pour into six 4-ounce ramekins. Cover each ramekin tightly with aluminum foil.
- Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom. Stack the ramekins in the basket.
- Lock the lid of the pressure cooker in place and cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the ramekins from the pressure cooker. Remove the aluminum foil. Blot any accumulated moisture from the tops of the ramekins.
- Cool the pots de creme completely. Cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days before serving.
