Pot de Crème au Chocolat- divine and deliciously indulgent
This classic French dessert is adored for its intense chocolate flavour and is surprisingly simple to make. Pot de crème means a little pot of cream in French. It’s possible to find several regional variations of this cream dessert in France. Some are cooked on the hob and some are baked in the oven. The French adore their dairy products, yogurts and cream desserts. Go into any French supermarché and visit the dairy section, and you’ll know what I mean. An aisle devoted just to yoghurts of every conceivable flavour, richly flavoured mousses, sweet caramel flans, creamy petit suisse and of course, the ubiquitous fromage blanc.
This Pot de Crème au Chocolat recipe is perfect if you are looking for a quick dessert. Chocolate is loved by virtually everyone and this French dessert could not be simpler. It’s rich and filling, so do keep the servings small, In France we make Pot de Crème au Chocolat in our favourite dainty porcelain espresso cups and serve with biscotti followed by coffee; the perfect way to finish off a meal! When we’re in the UK, we use small some glass ramekins and decorate the dessert with toasted almonds and some cheery orange peel.
*Please note that these eggs don’t cook through thoroughly, so use only the freshest eggs, keep the pots in the fridge and enjoy within 12 hours. If you’re pregnant, leave out the egg yolk and add 2 tbsp of water to the recipe.
Pot de Crème au Chocolat
What you need:
- 200g/7 oz of plain very dark chocolate with orange and/or chilli which intensifies the flavour beautifully ( best quality 70% min. cocoa solids)
- 380g / 1 1/2 of cups of reduced fat crème fraiche
- 2 egg yolks
- 50g/1/4 cup of toasted almonds-coarsely ground
- 5 tbs of water
- 1 tbs of Grand Marinier
- pinch of salt
- orange zest to decorate
- biscotti in the saucer if using espresso cups.
What to do
Break the chocolate into a bowl and put it over a saucepan of boiling water (making a bain marie). Simmer the water until the chocolate has melted. Stir in the hot water and mix well to make a thick shiny paste. Beat the egg yolks in a small bowl and add a small amount of chocolate mixture into it. Slowly add the chocolate-egg mixture back into bain marie. (This step should prevent the egg yolks from curdling when mixed with the chocolate mixture.) Whisk the mixture over a medium hat for a few minutes and add the vanilla and dash of salt. Allow the chocolate mixture to cool. While it’s cooling, take the almonds and quickly dry roast them in a non stick pan before crushing them in a mortar and pestle. Once the mixture has cooled down, add the Grand Marinier and stir in the crème fraiche.
Divide into 6 small pots and decorate with crushed toasted almonds and orange zest.
Bonne appétit x
About the Author (Author Profile)
Rebecca Watkins worked as a professional photo journalist and travelled the world with her husband John, before settling down as a stay at home mother to their three daughters. They have recently moved back from the French Alps to an old cottage in Devon, England. Rebecca’s days are filled with visits to the beach, animated discussions and in the best moments, happiness and creativity in her family home of five. The other moments are filled with craziness and chaos and she loves those too.