Chocolatier December, 1993 page 20
3 cups light cream
4.5 tablespoons granulated sugar
3 tablespoons fresh ginger root, peeled and finely chopped
9 large egg yolks
Pinch of Salt
6 ounces bittersweet chocolate coarsely chopped
In a medium sauc4epan set over medium het, cook the cream and 2 tablespoons of the sugar, until scaldin. Stir in the ginger. Remvoe th e pan from the heat. Cover the saucepan and let stand for 30 minutes.
In a medium bowl, vigorously whisk the egg yolks, remaining sugar and salt for 1 to 2 minutes, until blended.
Strain the cream mixture through a fine seive into a heavy, larfge non-corosive saucepan and bring the mixture tooa gentle boil. Remove the saucepan from the heat. Gradually whisk the hot cream into the beaten egg yolks until blended. Return this mixture to the saucepan. Continue cooking over low heat, stirring constantly with a wooden spoon, for 2 to 3 minutes or until the custare ahs thickened. It is done when you can run your finger down the back of the custard coated spoon and a path remains for several seconds. Do not let the custard come to a boil.
Remove the pan from the heat and immediately strain through a fine-meshed sieve into a stainless-steel bowl. Add the chocolate and whisk until the chocolate is melted.
Pour the chocolate custard into six 4-ounce ramekins, dividing it equally. With a small spatula, smooth the surface. Serve teh posts de creme warm, or at room temperature.
The pots de creme can be served with a dollop of whipped cream, grated chocolate and raspberries.