- 1 cup heavy cream
- 1 tablespoon Palais des Thés Chaï Impérial
- 1 teaspoon vanilla extract
- 3 ounces 70% cocoa dark chocolate, broken up
- 2 egg yolks
- 2 tablespoons granulated sugar
- Small pinch of sea salt
In a small saucepot, combine the cream, chai tea, and vanilla extract. Heat over medium heat until bubbles form around the edge of the cream. Take off the heat, and allow to steep for 15 minutes.
Add the chocolate, egg yolks, sugar, and salt to a blender. After the cream and tea have steeped, heat them again together just until bubbles form around the edges (you want the cream warm when you add it to the chocolate so they melt together). Strain the cream into the blender. Whiz everything together until smooth and incorporated.
Pour the pot de crème mixture into four small glasses or ramekins, knocking each one gently against the counter to burst any air bubbles. Cover with plastic wrap, and refrigerate for at least four hours, but preferably overnight. Top with homemade whipped cream to lighten the dense, velvety chocolate.print this recipe