When I think of a rich, chocolate, guilty treat —> this is it! and it’s very French… ooh la la ! Make your sweetheart (or friends) “Pot de Creme au Chocolat” for any special occasion & they will think you are magic! I have defaulted to this many times & people always rave. I think it might even become a secret weapon in your repertoire….
It’s easy, but NOT fail proof. Don’t let the brief nature of the instructions fool you into thinking it requires no thought. This is a medium skill level recipe but if you can follow instructions & you have a candy thermometer you are golden.
You know I am going to recommend the best ingredients for this one — get good chocolate, farm fresh eggs & cream (or organic). When you have so few ingredients, IT MATTERS & it’s worth it!
From here you just have to put the chocolate into ramekins, bake & cool! (Specific instructions follow) Viola!!
Bon Apetit Friends! ~ Chef Melissa
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
ramekins
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- 3 oz bittersweet chocolate chopped
- 6 egg yolks whites not needed
- 1/2 cup sugar
- 2 tsp instant espresso powder (this is optional but awesome if you like a hint of coffee flavor
- 4 cups heavy cream
- 1/8 tsp salt
- WHIP CREAM:
- 1/2 cup heavy cream
- 1 tsp orange zest
- 1 & 1/2 tsp sugar
Ingredients
|
|
- Pre-heat oven to 325 (if your oven tends to be hot, lower temperature to 300)
- Chop chocolate & place into a glass or stainless steel bowl.
- In a small bowl, stir sugar, espresso powder(optional) & egg yolks together. Set aside
- Place cream & salt in pan over medium heat just to the scald point (180 on a candy thermometer) & remove from heat
- After removing from the heat pour the cream over the chocolate & stir to melt chocolate to creamy
- Use a whisk to temper the yolk/sugar mixture into the chocolate & stir to smooth. Do not whip.
- Pour into ramekins & let cool at room temperature for 15 minutes.
- Place the ramekins in a pan and add very warm water to almost half way up the side of the ramekin & carefully place in oven.
- Bake for 30-35 minutes. A pick will come out clean. They should feel firm but not too firm.
- Cool. Serve with the whipped cream. Optional - add berries, mint or shaved white chocolate. May keep in refrigerator for several days (covered with lid or plastic wrap) if needed.