I just bought my plane ticket to Paris for this March. We are having a reunion of sorts with Patricia Wells, a special week loaded with all new recipes from some of Patricia’s favorite dining spots in Paris. In anticipation, I want to share one of the recipes I have adapted from Patricia’s original.
Petit Pots de Crème au Chocolat au Piment d’Esplette
Chocolate Custards with Piment d’Esplette
You’ll need a double boiler (a stainless steel bowl over a sauce pan works just as well), a baster, and eight 1/4 cup vodka or shot glasses.
5 ounces (150 g) bittersweet chocolate (I use Valhorna Manjari 64%)
3/4 (185 ml) cup heavy cream (or half-and-half)
2 tablespoons (1 oz; 30 g) salted butter
Generous 1/4 tsp Piment d’Esplette (available online in the U.S.; hot paprika is a fine substitute)
Fleur de sel
Break the chocolate into small pieces and set aside
In the top of a double boiler over, but not touching, boiling water, heat the cream and 1/4 cup water until warm. Add the chocolate pieces, stirring until melted. Add the butter and stir to melt and combine. Stir in the Piment d’Esplette. Getting the mixture into the glasses is best done using the baster (far less messy). Pop them in the fridge and let them cool until firm, about twenty minutes. When it’s time serve, top with a bit more Piment d’Esplette and a pinch of fleur de sel.
“As you walk and eat and travel, be where you are otherwise you will miss most of your life.”–Buddha