Sous Vide Chocolate Pots de Creme
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 12
1 cup pinot noir, or other fruit-forward red wine
1/2 cup granulated sugar
12 ounces semisweet chocolate chips
8 ounces unsweetened dark chocolate, finely chopped
1 cup whole milk
1/2 cup heavy cream
8 large egg yolks
Pinch kosher salt
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
In a medium sauce pan, combine the wine and sugar. Bring to a boil over medium-high heat. Reduce the heat to medium-low and continue to simmer until reduced by half, about 20 minutes. Remove from the heat and let cool for at least 10 minutes.
Transfer the wine reduction to a high-powered blender or food processor. Add the chocolate chips, unsweetened chocolate, milk, cream, egg yolks, and salt. Blend until smooth.
Transfer chocolate mixture to a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 45 minutes. Several times during the cooking process, agitate the bag to prevent clumps from forming.
When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag back to the blender or food processor. Blend until smooth and aerated, about 2 minutes.
Divide chocolate mixture between 12 small ramekins or espresso cups. Cover with plastic wrap and refrigerate for at least 4 hours before serving.