Petits pots de creme au chocolate

  • Preparation time: 40 minutes + 4 hours or overnight to set
  • Baking time: 25-30 minutes
  • Difficulty Level: **
  • To make: 3 of 125ml dishes
    Chocolate base:
  • 130g dark chocolate
  • 250g milk
  • 4 tablespoons sugar (use less if your dark chocolate is a bit sweet
  • 80ml cream (or double cream)
  • 4 egg yorks
  • Tea infused cream top:
  • 200ml cream
  • 3 tablespoons icing sugar
  • 1 tablespoon floral tea leaf (your choice of tea, rose, jasmine whatever)
How to Bake

Preheat oven to 180°C.

To make the infused cream top: Add the tea leaf into the cream. Leave it in fridge for 4 hours or overnight.

Strain through small sieve to remove leaf. - The cream can last in the refrigerator for a couple days.

Before serving: add icing sugar then whip the cream.

To make the chocolate base: Heat chocolate in a saucepan on very low heat, whisking until melted. Stir in milk until boiling. Beat egg yorks in an empty bowl, add sugar, cream, mix well.- (mix for at least 3 minutes).

Add the mixture into chocolate milk.Combine well. Strain through small sieve to remove any possible cooked egg "lumps". Pour into 3 ramekins. (I used Le creuset 1.25L round ramekins here.)

Place the ramekins into another square baking tray. Add some warm water into the tray up to 1/3 height of the ramekins.

Bake around 25-30 minutes.

Chill in fridge until firm.

Presentation: Garnish with fresh whipped cream & grated chocolate or chocolate coffee bean. This dessert, if topped with plastic wrap (ungarnished) can last several days in the refrigerator.

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