Dark Chocolate Pot de Crème

Grand Marnier, Orange Zest, and Dark Chocolate Pearls

Chef Shannon Waters of The Riddler | San Francisco

Yield: Five 250-gram portions

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Adapted by StarChefs | june 2019

INGREDIENTS:

3 ounces dark chocolate féves
¾ ounce Grand Marnier
1 teaspoon orange zest
2½ tablespoons sugar
1 pinch salt
¾ cup heavy cream
1 pinch salt
¾ cup heavy cream
⅓ cup milk
¼ teaspoon vanilla bean paste or 1 tablespoon vanilla extract
2 egg yolks, beaten
2 tablespoons dark chocolate pearls

METHOD:

To a Vitamix blender, add chocolate, Grand Marnier, and orange zest. Blend until crumbley; reserve. In bowl, place yolks. In a medium, heavy pot over medium flame, heat sugar, salt, cream, milk, and vanilla. Stir frequently until sugar dissolves. Remove from heat. Working in ¼-cup increments, temper mixture into bowl with yolks. Transfer mixture to a pot over medium-low heat. Cook until thick, 2 to 3 minutes. Transfer to blender with chocolate mixture; blend. Pour into metal caviar tins or ramekins. Cool, uncovered, in refrigerator for 4 hours, until set. Garnish with pearls.

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