Pots de crème au chocolat

creme choco2

French chocolate cream

Your success with this recipe will depend in large part on the quality of chocolate you use. To achieve a supreme adult taste, go for a dark chocolate with 70 percent cocoa content. You can vary the flavor by increasing or decreasing the amount of coffee and cognac you add, or by substituting a different flavoring.

1-1/3 cup milk
4 egg yolks
3 tbsp. sugar
8 ounces (200 g.) dark chocolate
2 tsp. strong black coffee
2 tsp. cognac or brandy

Break the chocolate into small bits over a medium-sized bowl.

In a saucepan, mix the egg yolks with the sugar and whisk until well mixed and lemon yellow in color. In a separate saucepan, heat the milk to lukewarm.

Pour the warm milk over the yolks and whisk. Place the mixture over medium-low heat, stirring constantly until it starts to thicken. Be patient — this takes a while.

When the cream is thick enough to coat a spoon, remove from heat and pour it over the chocolate. Stir vigorously until all the chocolate has melted. Add the coffee and the cognac.

creme choco6Pour the chocolate cream into dessert cups or glasses and refrigerate for at least an hour. As the cream is quite rich, you may want to consider serving it in small portions, for example in shot glasses, with another dessert alongside. Serves 4-6.



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