Winter is around the corner and in my humble opinion CHOCOLATE is the flavor for this cold and grey season… The only ingredient that can cheer me up ( YES, I HATE WINTER). 😮💨
Pots de crème literally translates to “pots of cream.” We are essentially making a pudding that begins with a stove top egg yolk-based custard. The egg yolks thicken the mixture and give it richness and silkiness. The chocolate and butter add flavor and a creamy texture to it. It’s a MUST!
Feel free to use your favorite chocolate here. I also like to use a combo of bitter and semisweet chocolate, but you could use milk chocolate, white chocolate, or any chocolate that you love. I have made this only with Callebaut 54% but I highly recommend using Valrhona.
Just keep in mind that if you change the type of chocolate you will have an alteration on the texture of your final product.
POTS DE CRÈMEDifficulty: Easy
Unapologetically rich, pots de crème is an easy to make comfort dessert. Only 6 ingredients!
180g of Chocolate 54%
240ml Fresh Cream
30ml Orange Liqueur
4 Egg Yolks
- Melt the chocolate, cream, milk and sugar all together on a double boiler. Once melted remove from the heat.
- Put the egg yolks into an aluminum bowl and beat lightly. Add a small amount of cream and stir in. Don’t worry your” yolk will be fully pasteurized if your cream reaches 45/50 degrees Celsius.
- Add all the cream in and add the orange liqueur. Then put this mixture though a sieve.
- Separate the whole mixture into molds/ramekins.
- Refrigerate for 4/6 hours. This recipe should make 6/8 portions.
- I also think they’re best either warm or at room temperature, rather than chilled. Make it and tag us when posting your masterpiece on social media #mypastrylife #coppapatisserie
I also think they’re best either warm or at room temperature, rather than chilled. I like breaking through the glossy-smooth dark chocolate surface and diving into a pudding-soft interior.
You might want whipped cream on top, which is fine if you’re so inclined.Print Recipe