Dark Chocolate Custards with White Chocolate Sauce and Berries

Dark Chocolate Custards with White Chocolate Sauce and Berries - as seen in Bon Appetit, April 2007

Makes 6


White Chocolate Sauce

10 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
2 cups heavy whipping cream
1 teaspoon vanilla extract

Custards
Nonstick vegetable oil spray
Unsweetened cocoa powder
6 ounces bittersweet or semisweet chocolate, chopped
1 cup half and half
1 cup heavy whipping cream
2 tablespoons sugar
6 large egg yolks
2 tablespoons instant coffee dissolved in 1 1/2 tablespoons hot water
pinch of salt
1 teaspoon vanilla extract

whipped cream
1 cup raspberries or sliced strawberries


For White Chocolate Sauce:
Place white chocolate in medium bowl. Bring cream to boil in medium saucepan; pour over chocolate and whisk until smooth. Stir in vanilla. Chill sauce until cold, stirring occasionally, at least 4 hours.

Do ahead: Can be made 2 days ahead. Cover; chill.


For Custards:
Preheat oven to 350 F. Spray six 3/4-cup ramekins or custard cups with nonstick spray. Dust each with cocoa. Place chocolate, half and half, cream, and sugar in large metal bowl set over pot of simmering water; stir until chocolate is smooth. Whisk egg yolks, coffee, and salt in medium bowl. Whisk 1 cup warm chocolate mixture into yolk mixture. Return to bowl of chocolate mixture still over simmering water. Stir 1 minute. Remove from over water; stir in vanilla.

Divide chocolate mixture among ramekins. Place ramekins in 13 x 9 x 2-inch metal baking pan. Pour enough hot water into pans to come halfway up sides of ramekins. Lay sheet of foil loosely over. Bake until centers are very softly set, about 30 minutes. Cool custards in water bath. Remove from water, cover, and chill until cold, about 5 hours.

Do ahead: Can be made 1 day ahead. Keep chilled.

Working with 1 ramekin at a time, run knife around edge to loosen. Invert custards onto plates. Spoon 1/4 cup white chocolate sauce around each. Garnish with whipped cream and berries.