Chocolate Pots de Crème at home
- Yield 4
- Prep 15 minutes
- Cook 5 minutes
- Total 20 minutes
Chocolate Pots de Crème at home is a dessert recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 1/2 cups half and half
- 1 teaspoon espresso powder (optional)
- 4 large egg yolks
- 6 ounces bittersweet chocolate, broken into pieces (plus extra shavings for garnish)
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1/2 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon amaretto
Method
Temper the eggs. Beat together the half and half and espresso powder in a small saucepan. Warm over medium-a low burner until the mixture is scalding hot (just below simmering). While that cooks, whisk the eggs in a small bowl. Once the half and half is ready to go, use one hand to very, very slowly pour the milk into the eggs while whisking the eggs with your other hand. Put back the milk mixture to the pan. Lower heat to low and whisk until the mixture noticeably thickens, around 1-2 minutes. (The mixtur
Stir in remaining ingredients. Lift pan from heat. Tip in in the chocolate, sugar, vanilla and salt and whisk until the chocolate is melted and everything is just combined.
Strain the mixture through a fine mesh strainer into a separate mixing bowl to remove any small clumps.
Chill. Portion the mixture evenly into four 6-ounce ramekins. Refrigerate until set, at least 1 hour.
Make the whipped cream. Using a hand mixer or stand mixer (with a whisk attachment), beat the heavy cream, powdered sugar and amaretto together on medium-high speed for 3-4 minutes, or until soft peaks form.
Plate Plate the chocolate pots de creme topped with the amaretto whipped cream and a sprinkle of chocolate shavings. Enjoy!
