Ok, Mar...it's been haunting me....how do you make chocolat pots de creme in the Vitamix?

The Lazy Way. I just followed a basic recipe, but let the Vitamix do the cooking.

1.5 cups whole milk
1 cup heavy cream
6 large egg yolks
1/3 C granulated sugar (add more if using higher % choc)
1/4 teaspoon salt
1 tsp vanilla
9 ounces 53% semisweet chocolate, chopped

Heat milk, cream and sugar until tiny bubbles around edge. Temper egg yolks then add all but the chocolate to the Vitamix. Buzz at hight speed and when the internal temperature reaches 180-185 and the custard is steaming and thickening, add chocolate and whirl until smooth. Will thicken more when chilled.

 
Aw, that's so sweet of you to not just assume that I sat down with the container.

So...ahh...servings?

If I recall...4 large the first time...then six smaller (1/2 C serving) the second.

 
It's the same method that my family has used from George Bradshaw's recipe

but he used a regular blender. I just chopped up the chocolate pretty fine and it comes out perfectly smooth. We did learn over the years that semi sweet chocolate is the best, with just a little of bittersweet, plus you need to use whole milk and cream. Once I used all heavy cream and it was so thick we could barely get a spoon in there. That would be good for a brulee topping however.

 
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