Chocolate Pots de creme
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A little cream for chocolate lovers ! Yet very easy to achieve , only the cooking is a bit tricky . It is done in a bain marie in oven and creams must get out firm . If your creams wobble like a jelly then the creams are not done, put them again in the oven for a few minutes. In this recipe we only used the egg yolks. You can keep your egg whites to make financiers, macaroons or meringues ! These creams are delicious, very creamy and have a strong chocolate taste !
Chocolate Pots de creme
For 6 pots
Preparation time: 10 min, Cooking time: 35 à 45 min, Refrigeration time: 4h
[ingredients title=”Ingredients”]
- 6 egg yolks
- 40 cl whole milk
- 120g strong dark chocolate
- 60g brown sugar
- some coconut flakes for decoration
[/ingredients]
PREPARATION
- Preheat the oven to 150°C.
- In a saucepan, boil the milk. Add the chocolate cut into pieces and cook over low heat, stirring until smooth and blended.
-
In a bowl, beat the egg yolks with sugar until bleaching.
- Gradually pour this mixture on chocolate milk , whisking gently so as not to form foam .
- Filter the mixture and pour into small pots.
- Put the glasses into a baking dish filled with warm water and cook for 35 – 45 minutes, or until creams are firm.
- Let cool and reserve in the fridge 3 to 4 hours before serving.
Sprinkle the creams with coconut flakes for decoration.
