Chocolate Pots De Creme makes an elegant chocolate dessert recipe.
Tip: An elegant chocolate dessert recipe like this one warrants good chocolate.
Chocolate Pots de Creme Recipe
If you’re into making this authentic, locate an authentic pots de creme set.
1/2 pound semi-sweet chocolate
1/4 cup hot water
1 cup 18% cream
5 medium-large eggs (yolks and whites separated)
2 tbsp butter
1 tsp vanilla
1/8 tsp salt
3 tbsp chopped candied ginger (optional)
1/3 cup chopped blanched almonds
Tip: Have trouble separating eggs?
Here’s what I do:
- Tap the side of your egg against the bowl to crack it.
- Holding the cracked egg in your hand, tilt it, so the larger end points downward.
- Remove the top half of the shell.
- Hold the bottom part of the shell over the top half, then carefully pour the white into one shell while keeping the yolk in the other half.
Awkward to explain, but it works like a charm.
Using a good double boiler, melt the chocolate and hot water, mixing them as soon as possible. Slowly add the cream, stirring. Beat the egg yolks until thick, stirring them into the chocolate mixture, cooking, and constantly stirring until it thickens. Remove the top of the double boiler from the bottom. Beat egg whites until they form soft peaks, then stir them into the chocolate mixture. Return to double boiler and cook over boiling water until mixture thickens again. Remove from heat and stir in butter, vanilla, and salt. Cool just enough to safely turn into 6 pots de creme pots or stemmed glasses or a cut glass serving bowl. Chill.
At serving time, sprinkle tops with chopped ginger and chopped almonds. Pass pouring cream.
This chocolate dessert recipe is not good for the waistline, but what a treat for special occasions!