Chocolate pot de crème
Votes: 4
Time: 2 hours 20 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 281, total fat 19 G., saturated fats 11 G., proteins 5 G., carbohydrates 28 G., fiber 2 G., cholesterol 117 mg, sodium 94 mg, sugar 25 G.
Calories 281, total fat 19 G., saturated fats 11 G., proteins 5 G., carbohydrates 28 G., fiber 2 G., cholesterol 117 mg, sodium 94 mg, sugar 25 G.
French pot de crème (creme pot) is an easy-to-make dessert that captivates with its flavor, texture, and charming appearance in small "pots" with elegant toppings. Ramekins or small coffee cups can be used as pots. The texture of chocolate pot de crème is somewhere between pudding, mousse, and custard, and its flavor can be enhanced with cognac or liqueur. To serve beautifully, dust each serving with cocoa powder, top with whipped cream, nuts, or chocolate shavings.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 1/4 cups low-fat cream (10%)
- 1/4 cup sugar
- 1/4 teaspoon coarse salt
- 5 egg yolks
- 1 tbsp. cognac or liqueur, such as Frangelico or Grand Marnier
- 1 tsp vanilla extract
- 2 bars (100g each) semi-sweet chocolate, chopped
- Whipped cream, cocoa powder, chopped roasted walnuts, chocolate chips, toasted coconut flakes for decoration
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Recipes with similar ingredients: eggs, cream, Grand Marnier liqueur, cognac, semi-sweet chocolate, walnuts
Cooking the dish according to the recipe:
- Place eight 120ml (4 fl oz) ramekins or small coffee cups on a baking sheet. Combine the cream, sugar, and salt in a saucepan and bring to a simmer over medium heat. In a medium bowl, whisk the egg yolks with the cognac and vanilla extract. Whisk about 1/2 cup of the hot cream into the yolks, whisking until smooth, then pour the egg mixture back into the saucepan. Continue cooking, stirring constantly, until slightly thickened, 2-3 minutes.
- Place the chocolate in a large bowl and pour the hot cream mixture over it. Whisk until smooth, then stir slowly to remove any air bubbles.
- If the mixture isn't completely smooth, strain it through a sieve and then divide it evenly among the molds. Refrigerate until the cream sets, at least 2 hours or overnight. Serve dusted with cocoa powder, garnished with whipped cream, and/or sprinkled with nuts, coconut, or chocolate shavings.
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