Oh baby, this is not your mothers chocolate pudding recipe. This will
blow your mind to the state of Nirvana…I kid you not! St. Lucia is
known for their Cocoa and Coffee Plantations. My secret is to infuse the
coffee bean flavor from the beans into the cream. You won’t get that
heavy coffee flavor. And the “Italian” Meringue is the bomb! It will not
weep…great for toppings on pies and cakes!
• Large qt. Glass jar with lid
• Strainer, hand held
• 2 quart heavy bottom sauce pot
• Wire whip
• Heatproof Spatula
• Chef knife
• 6-8 Ramekins
• Saran Wrap
• Large metal bowl that fits nicely over a sauce pot for a double boiler
set-up. (If using a hand mixer) Or use the mixing bowl you have with
a stand up mixer.
• Pipping Bag with tip
• Hand held torch
• 3 C Heavy Cream
• 6 oz Dark Roast whole coffee beans (this is to perfume the cream)
• 9 ounces high-quality dark chocolate, chopped
• 6 Extra large egg yolks, beaten – reserve egg whites for meringue *
• 5 tablespoons granulated sugar (add an extra tablespoon if using bitter
• 1/4 teaspoon salt
• 6 Extra Large Egg whites
• 1 1/2 C Sugar
1. The night before, in a large quart glass jar with lid, combine heavy
cream and whole coffee beans. This process gives the gentle flavoring of
coffee to the Chocolate Creme.
2. Strain the heavy cream from the coffee beans (toss those out). Whisk
the cream, sugar, and salt together in a heavy-bottom 2 qt saucepan over
medium heat until it starts simmering.
3. Carefully temper in egg yolks a little at a time so you won’t scramble
the yolks. Cook, stirring constantly with heat proof spatula, until the
mixture is thick enough to coat the spatula when you run your finger
across it leaving a clean line…approximately 85 degrees using a quick
read thermometer about 5 to 6 minutes.
4. Add chopped chocolate to a blender. Immediately pour the milk
mixture over the chocolate in the blender. Cover and hold the lid with a
thick kitchen towel; blend until combined and smooth, stopping to
scrape down the sides of the blender as needed.
5. Divide the chocolate mixture among ramekins or small cups. Give
each one a tap on towel-lined counter. Cover each with plastic wrap and
refrigerate until set, at least about 4 hours or over night.
6. Now for the meringue…Set up a double boiler. Take a metal bowl
large enough that will hold the beaten egg whites and sugar. And that it
sits perfectly over a sauce pot and does not touch the simmering water.
As you bring the water to a simmer/lazy boil… Begin to whisk the sugar
egg white mixture so the sugar dissolves into the egg whites. Take your
first finger and thumb and feel a small amount. You don’t want to feel a
grainy texture from the sugar.
7. With a hand mixer or a standing mixer bowl with a wire whip, beat
the mixture on high for at least 5 minutes or longer, until stiff.
8. Transfer to a pipping bag with a plain or fluted tip. Pipe out meringue
on top of Chocolate Pot de Creme and lightly torch the top. Wa La!