Chocolate Pot de Creme:
Ingredients:
5 egg yolks
2
cups heavy cream
1/2
cup baker's sugar
1 Tablespoon
vanilla extract
1/4
cup unsweetened cocoa powder
ganache topping:
1/2
cup chocolate chips
1/2
cup heavy cream
Directions:
Use a 6-quart slow cooker with an inserted oven-safe dish that fits all the way inside your stoneware. Add water around the dish until reaching the halfway point on the side (about 1/2 to 1 cup of water).
In a mixing bowl, whip together the yolks, cream, sugar, vanilla, and cocoa powder. Pour this mixture into your inserted dish. Cover the slow cooker and cook on high for 2 to 4 hours. Your custard should be set in the center and not too jiggly.
Unplug your cooker and let it cool for an hour or so, or until you can safely remove the inserted dish. Refrigerate for 2 to 3 hours, or until fully cool.
To make the ganache (this is optional)
Melt the chocolate chips in the microwave (not
long---30 seconds or so, then add a few at a time--don't scorch the
chocolate!), and whisk in the heavy cream until it's fully incorporated. Pour
evenly over the top. Return to the refrigerator for ANOTHER 2-3 hours (this is
the hard part) before serving.
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