Steamed Chocolate Cream (Cream Chocolate II)

Name: Steamed Chocolate Cream (Cream Chocolate II)
Ingredients: 2 cups Heavy cream (Originally '0.5 seer'. Converted to approx 2 cups.); 1 cup Granulated sugar (Originally '0.25 seer'. Converted to approx 1 cup.); 2 ounces Dark chocolate, finely grated (Originally '5 tolas'. Converted to approx 2 ounces.); 5 large Egg yolks (Originally '5 eggs daal' (yolks).); 1 teaspoon Vanilla extract (Optional, for flavoring.); 3 drops Rose essence (Optional, for flavoring.)

This luxurious Parsi-style dessert is a rich, velvety chocolate custard made by gently steaming a blend of heavy cream, dark chocolate, and egg yolks. Similar to a French pot de crème but prepared on the stovetop using a gentle water bath, it delivers a dense, silky texture that melts in the mouth. Best served chilled in individual cups, this historical treat can be infused with vanilla or rose essence for an elegant finish.

Ingredients

2 cups Heavy cream (Originally '0.5 seer'. Converted to approx 2 cups.)
1 cup Granulated sugar (Originally '0.25 seer'. Converted to approx 1 cup.)
2 ounces Dark chocolate, finely grated (Originally '5 tolas'. Converted to approx 2 ounces.)
5 large Egg yolks (Originally '5 eggs daal' (yolks).)
1 teaspoon Vanilla extract (Optional, for flavoring.)
3 drops Rose essence (Optional, for flavoring.)

Instructions

1In a heavy-bottomed saucepan (preferably tin-lined or stainless steel), combine the heavy cream and grated chocolate. Place over low heat (simulating embers) and stir constantly with a spoon. Cook gently for about 10 minutes until the chocolate is fully melted and the mixture is smooth. Remove from heat.
2In a separate bowl, whisk the egg yolks and sugar together thoroughly until well combined.
3Gradually pour the warm chocolate-cream mixture into the egg-sugar mixture, whisking constantly to temper the eggs. If using vanilla or rose essence, stir it in now. Pour the final mixture into individual heat-proof cups or ramekins.
4Prepare a large pot with boiling water. Place the filled cups into the pot so that the water reaches halfway up the sides of the cups (bain-marie). Leave the pot open (uncovered) and simmer on the stove for 20 minutes. The mixture should set gently.
5Remove the cups from the water bath and let them cool to room temperature. Transfer to a refrigerator or cold place to chill completely before serving.