February 12, 2010
Recipe by Chef Rocky Rockwell, Executive Chef
Yield: 4- to 6- servings
Time: 55 minutes, plus chilling
Preheat oven to 300 degrees.
In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
Bake until edges are lightly set (lifting foil to check) but center is still jiggly (it will set as it cools).
Transfer cups to a wire rack to cool completely (30 to 35 minutes). Refrigerate at least 3 hours before serving with whipped cream.
Recipe by Dewey McMurrey, Executive Sous Chef
Yield: 16 cookies
Place first five ingredients in a food processor (except for the jelly) pulse until it just starts to come together.
Place on plastic wrap and gently form a ball with the dough.
Wrap well and refrigerate for at least an hour.
Preheat the oven to 325 degrees and loosen the jelly in a sauté pan.
Roll the dough into 1-inch balls, place on a sheet pan and flatten with your hand or a greased spatula. Use your finger or an instrument of similar size to make a well in the center of each cookie; fill the hole with 1/2 teaspoon of the jelly.
Bake 35 to 40 minutes until edges are golden and the center bubbles.
Cool and serve.