Pot de Crème au Chocolat

Chop chocolate into small pieces and reserve. Have ready 6 to 8 clean, 2- to 4-oz coffee cups or ramekins, or 4-oz mason jars.

In a medium-sized pot, heat cream and milk over medium heat until it begins to steam, about 5 minutes.

In a heat-proof bowl, beat egg yolks, sugar, salt and vanilla, until blended, and have it ready by the side of the stove.

Whisking constantly, pour the heated cream mixture into the eggs. Once blended, pour the mixture back into the pot and return the pot to the heat.

Stir the mixture constantly, scraping the bottom and sides of the pot, and cook until thick enough to coat the back of the spoon, up to 10 minutes. You might have to lift the pot off the heat now and again to keep the mixture from curdling.*

You will know it’s ready when the mixture thickens enough to provide some resistance to the spoon as you stir, or, as Thomas Keller writes, “a clean line is left behind when you draw your finger through the custard on the back of the spoon.”

Place the chopped chocolate in the same bowl you used to whisk the eggs, and pour the thickened egg/cream mixture overtop.

*If the mixture does curdle, take it off the heat, whisk vigorously and pour it through a fine-meshed strainer over the chocolate.

Cover with a plate and let sit for 3 to 5 minutes to allow chocolate to melt. Remove the plate and whisk vigorously until all the chocolate has been incorporated and the custard is a uniform colour.

Pour into a 4-cup measuring cup and then into the assembled jars and ramekins. Place on a baking tray, cover with plastic and refrigerate until set, at least 4 hours.

Serve with a spoonful of whipped cream and a few espresso meringues on the side.

Makes about 3 cups, enough for 6 to 8 servings.

Espresso Meringues

Preheat oven to 200F and line three baking sheets with parchment paper. Set racks in the middle of the oven.

In a large bowl, or in the bowl of a stand mixer, whisk egg whites, cream of tartar or lemon juice and salt, until foamy. Add espresso, vanilla or other flavouring, and two tablespoons sugar. Whisk until soft peaks form.

Still whisking, add the remaining sugar one or two tablespoons at a time, until meringue is stiff and glossy.

Drop with a coffee spoon onto the parchment paper, or spoon into a piping bag fitted with a star tip and pipe onto the paper. (If the parchment paper curls up or moves around, try anchoring the four corners with a dab of meringue underneath.)

Bake for 90 minutes, turn off the heat, and allow the meringues to sit in the closed oven for up to 90 minutes, to thoroughly dry out.

Store in a tin in the cupboard. Will keep for several days.

Makes about 75 toonie-sized meringues.