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Portland, OR 97209

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Maya's Chocolate Sin Pots

These luscious little cups of gooey caramel and dark chocolate are very intense, very delicious, very rich.  There are three parts, but each is easy, and they can be made up to four days ahead of time.

Equipment:

Six 6 ounce ramekins, small bowls, or teacups (must be microwave proof if you are planning on Molten Sin)

Medium saucepan

Heatproof spatula or wooden spoon

Whisk

Medium bowl

Mixer (optional)

Caramel filling

¾ cup packed dark brown sugar

1 cup heavy cream

pinch of salt

1 teaspoon vanilla extract

In a medium saucepan over medium heat, mix brown sugar and cream.  Turn the heat to high and bring to a boil, stirring constantly.  Stir in salt.  Turn heat to low and cook 10 minutes, until thickened slightly.  Remove from heat and stir in vanilla.  Pour into ramekins and chill.

Chocolate filling

1 cup heavy cream

6 tablespoons sugar

7 ounces high-quality semisweet chocolate, such as Scharffenberger, Valrhona, Callebaut, or Ghiradelli

pinch of salt

½ cup milk

Bring cream and sugar to a simmer in a medium saucepan over low heat.  Remove from heat, add chocolate, let rest a few minutes, and whisk until smooth.  Return to heat and stir in salt and milk.  Cook over low heat for about 10 minutes, stirring frequently with a heatproof spatula.  Remove from heat.  Cool half an hour and pour into ramekins.  Chill for at least 2 hours.

WHIPPED CREAM

½ cup chilled heavy cream (preferably not ultra-pasteurized)

½ teaspoon sugar

1 teaspoon unsweetened cocoa powder

In a chilled bowl, beat the cream and sugar until soft peaks form.  Chill until serving time.  Before serving, stir a few times in case it has separated slightly.  Place a dollop of cream on each Sin Pot.  Sprinkle with a pinch of cocoa, if desired.

Note: for Molten Sin, do not top with whipped cream.  Microwave Sin Pots for about a minute, or until thoroughly warm.  Top with whipped cream or a small scoop of ice cream; serve immediately.

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