Prep 20 mins
Cook 2 hrs
Chocaholics rejoice! Traditional New Year's Eve fare at my house. The rose petal garnish is totally optional. You can purchase the candied rose petals or make your own if the season allows. Mimi Bobeck's rose petals, Rose Petals, Stuffed and Dribbled With White Chocolate would be perfect with this. Prep and cook times do not include the garnish. Cook time is chill time.
- 2⁄3 cup heavy cream
- 2 ounces bittersweet chocolate, grated
- 2 teaspoons light brown sugar, packed
- 1 pinch salt
- 2 egg yolks
- 1⁄2 teaspoon vanilla
- unsprayed rose petal
- 1 egg whites, lightly beaten or 1 powdered egg whites
- 1⁄2 cup caster sugar (superfine)
- Place cream, chocolate, sugar and salt into a double boiler and cook until scalding, but not boiling; whisk egg yolks lightly and temper with a bit of the chocolate mixture; when egg yolks are warmed, gradually return them to the double boiler and cook, stirring, over simmering water until thickened, about 10 minutes.
- Remove from heat, stir in vanilla and pour into 2 pot de creme pots or small custard cups; lay plastic wrap on pudding surface and let cool; then refrigerate until chilled, about 2 hours or overnight; remove from refrigerator about 30 minutes before serving.
- Optional Garnish: To make the candied rose petals, gently brush each petal with egg white or powdered egg white mixture; sprinkle with sugar; place on cake rack and let dry.