I found this gem of a recipe in Curtis Stone’s “Relaxed Cooking”. I was worried I wouldn’t be able to pull it off (it looked so fancy!), but it was actually quite easy and unbelievably good.
Let me post some descriptive words from Curtis, since they’re right on the mark:
“Smooth, beautiful, chocolatey– this is so much more delightful than a mousse, which contains a lot of air. This creamy chocolate velvet can be made the day before, and can be cooked in different-size and -shape pots or cups. Use good-quality chocolate; it will really make a difference to the texture and flavour” (Relaxed Cooking with Curtis Stone, p. 236).
I’m just going to copy the recipe word-for-word, since I had such an easy time with it.
Believe me, you’ll love this.
- 1 2/3 cups heavy cream
- 1 1/4 cups whole milk
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 8 ounces bittersweet chocolate (70% cacao), coarsely chopped
- 6 large egg yolks
Position an oven rack in the center of the oven and preheat the oven to 250 F. Whisk the cream, milk sugar and vanilla in a medium-size heavy saucepan to blend, and bring to a boil over medium heat. Add the chocolate and whisk until all the chocolate has melted. Remove from the heat.
Using a whisk, stir the egg yolks in a large bowl to blend. Then, in a slow, steady stream, add the chocolate-cream mixture, whisking until smooth. Divide the mixture among 6 ramekins or small custard cups (each about 51/2 ounces), and place them in a large high-sided baking dish or roasting pan. Carefully transfer the pan to the centre rack in the oven. Add enough cold water to the baking dish so that it comes halfway up the sides of the ramekins. Bake for about 1 hour, or until the custards jiggle slightly in the centre when gently shaken (the custards will thicken as they chill). Let cool to room temperature, and then refrigerate until cold.